Spicy Bangladeshi Shatkora Chicken Recipe
I’m about to introduce you to a chicken dish that’ll make your taste buds question everything they thought they knew about flavor. This isn’t your typical curry – we’re talking about shatkora chicken, where that mysterious citrus fruit brings a tartness so unique, it’s like lemon and lime had a rebellious cousin who moved to Bangladesh and got really interesting. Trust me, once you understand what makes this dish so addictive, you’ll wonder why you waited so long to try it.
Why You’ll Love this Spicy Bangladeshi Shatkora Chicken
While most chicken curries blend into a sea of familiar flavors, this Bangladeshi shatkora chicken cuts through the ordinary with something you’ve probably never tasted before.
I’m talking about shatkora, that wild citrus that’ll make your taste buds do a little dance.
It’s like lime’s mysterious cousin who studied abroad and came back with stories.
This isn’t your grandmother’s chicken curry, unless your grandmother happened to live in Sylhet.
The shatkora adds this incredible bitter-sweet tang that somehow makes everything else taste more vibrant.
Think bold, aromatic, completely addictive.
What Ingredients are in Spicy Bangladeshi Shatkora Chicken?
Getting the right ingredients for this shatkora chicken is like assembling a flavor orchestra where every spice has its moment to shine. The star performer here is obviously the shatkora itself, but don’t worry if you’re scratching your head wondering where to find this mysterious citrus fruit. Most well-stocked Asian grocery stores carry it, and trust me, once you taste it, you’ll understand why Bangladeshi cooks guard this ingredient like a family secret.
The beauty of this recipe lies in how it balances the exotic with the familiar. You’ve got your standard chicken curry suspects like turmeric, cumin, and ginger, but then shatkora swoops in to turn everything on its head. It’s that perfect marriage of comfort food spices with something that’ll make your dinner guests lean forward and ask, “What is that incredible flavor?”
Ingredients:
- 1 whole chicken or 1 chicken breast
- 1 small shatkora, diced or peeled skin only
- 1-2 large onions, shredded
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 tablespoon salt
- 8-9 black peppercorns
- 1 teaspoon mixed hot spice powder
- 2 bay leaves
- 1 cinnamon stick
- 2-3 cardamoms
- 1-2 dried red chilies
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 2 green chilies, sliced
- Oil for cooking
- About 1 cup water
- Fresh coriander for garnish
A Few Things to Keep in Mind About These Ingredients
That shatkora is going to be your biggest adventure here. Some people use just the skin, others throw in the flesh too. The skin gives you that intense, almost medicinal bitterness that somehow works perfectly with chicken, while the flesh adds a gentler citrus note. Start conservative if you’re new to this game.
Your spice collection is pretty standard stuff, but freshness matters more than you might think. Those cardamoms should crack open with a satisfying pop, and your cumin seeds should smell like they could perfume a room. Stale spices in a dish this aromatic would be like showing up to a concert with broken headphones.
The chicken breast versus whole chicken debate is real. Breast meat cooks faster and stays tender, but thigh meat laughs in the face of overcooking and soaks up all those incredible flavors like a delicious sponge. Your call, but I’m leaning toward whatever keeps you from checking your phone every five minutes wondering if you’ve ruined dinner.
How to Make this Spicy Bangladeshi Shatkora Chicken
Making this shatkora chicken is like conducting a symphony where timing matters more than perfect technique. You’re going to start by marinating your 1 whole chicken (or 1 chicken breast if you’re keeping things simple) with 1 tablespoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon red chili powder, and 1 tablespoon salt. Give it a good massage, make sure every piece is coated, then let it sit for 30 minutes while you prep everything else.
While your chicken is getting acquainted with those spices, prep that 1 small shatkora by dicing it up or just peeling the skin if you want to ease into the intensity. Shred your 1-2 large onions, slice those 2 green chilies, and get all your whole spices lined up like little soldiers ready for battle.
Heat up some oil in your heaviest pan, the one that doesn’t play favorites with hot spots. You’re going to shallow fry that marinated chicken until it’s golden and gorgeous, which usually takes about 5-7 minutes per side depending on your pieces. Don’t crowd the pan unless you enjoy steaming your chicken instead of browning it. Set the chicken aside once it’s done, but keep that oil because it’s now flavored gold.
Here’s where things get aromatic fast. Toss in your 2 bay leaves, 1 cinnamon stick, 2-3 cardamoms, those 1-2 dried red chilies, 1 teaspoon cumin seeds, and 8-9 black peppercorns. Let them sizzle and pop for about a minute, just until your kitchen starts smelling like a spice market. The cumin seeds will tell you when they’re ready by releasing that nutty, toasted scent that makes your neighbors wonder what you’re up to.
Add those shredded onions to the aromatic oil and cook them until they’re properly brown, not just translucent. This takes patience, maybe 8-10 minutes, but brown onions are the foundation of flavor here. Once they’re caramelized and beautiful, add another hit of garlic paste and ginger paste along with 1 teaspoon coriander powder. Cook for another minute until the raw smell disappears.
Now comes the moment you’ve been waiting for. Add that diced shatkora and let it cook for 2-3 minutes, releasing its unique citrusy-bitter essence into the mix. The smell will be unlike anything you’ve experienced if this is your first shatkora rodeo. Follow with 1 teaspoon mixed hot spice powder and those sliced green chilies.
Nestle your golden chicken pieces back into this fragrant base, add about 1 cup water (just enough to create a sauce without drowning everything), and bring it to a gentle simmer. Cover and let it cook for 15-20 minutes, stirring occasionally to make sure nothing sticks to the bottom. The chicken should be tender and the sauce should have thickened to coat the back of a spoon.
Taste and adjust your salt, because shatkora can be unpredictable in how it plays with the other flavors. Garnish with fresh coriander and serve it up while it’s still steaming. The whole process takes about an hour from start to finish, but most of that’s hands-off simmering time perfect for cleaning up your spice explosion.
Spicy Bangladeshi Shatkora Chicken Substitutions and Variations
Can’t find shatkora at your local grocery store, or maybe you’re staring at this ingredient list wondering if there’s room to make it your own? I get it—hunting down specialty citrus can feel impossible.
Lime zest works beautifully as a shatkora substitute, though you’ll miss that unique bitter-sweet punch. Try lemon rind or even grapefruit peel for something closer to authentic.
Want heat variations? Double the chilies for fire-breathing intensity, or swap them for mild poblanos if you’re feeding tender palates.
I love adding extra cardamom for warmth, or tossing in fresh curry leaves when I’m feeling fancy.
What to Serve with Spicy Bangladeshi Shatkora Chicken
Now that you’ve got your perfect shatkora chicken simmering away, let’s talk about what’ll make this meal absolutely sing on your dinner table.
I’m going with fluffy basmati rice, no question. It soaks up that tangy, aromatic sauce like a dream.
Want something heartier? Naan bread or roti work beautifully for scooping. I’d add some cooling cucumber raita too, because that shatkora brings serious heat.
A simple dal on the side rounds everything out perfectly. Trust me, you’ll want something mild to balance all those bold flavors dancing around.
Final Thoughts
This recipe holds a special place in my heart because it bridges two worlds – the familiar comfort of chicken curry and the exotic thrill of discovering something completely new.
I encourage you to hunt down shatkora at your local Bengali market. Trust me, it’s worth the search.
The citrusy complexity transforms ordinary chicken into something extraordinary. You’ll taste layers that unfold with each bite – warm spices dancing with bright, bitter notes.
Don’t worry if your first attempt isn’t perfect. Even experienced cooks need practice balancing the shatkora’s intensity.
Start conservatively, then adjust to your preference.
This dish rewards patience and curiosity.
Bangladeshi Shatkora Chicken
Ingredients
For Marinade:
- 1 whole chicken or 1 large chicken breast cut into pieces
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tbsp salt
For Curry:
- 1 small shatkora diced or peeled skin only
- 1-2 large onions shredded
- 8-9 black peppercorns
- 1 tsp mixed hot spice powder
- 2 bay leaves
- 1 cinnamon stick
- 2-3 cardamoms
- 1-2 dried red chilies
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 2 green chilies sliced
- Oil for cooking
- 1 cup water
- Fresh coriander for garnish
Instructions
- Marinate chicken pieces with garlic paste, ginger paste, turmeric, cumin powder, chili powder, and salt for 30 minutes.
- Heat oil in a heavy-bottomed pan and shallow fry the marinated chicken until golden brown on all sides. Remove and set aside.
- In the same oil, roast bay leaf, cinnamon, cardamom, dried chilies, cumin seeds, and black peppercorns for 1 minute until fragrant.
- Add shredded onions and cook until golden brown.
- Add remaining garlic paste, ginger paste, and cook for 2 minutes.
- Add coriander powder, mixed hot spice powder, and green chilies. Cook for another minute.
- Return the fried chicken to the pan and mix well with the spice mixture.
- Add diced shatkora and 1 cup of water. Bring to a boil.
- Reduce heat to medium-low, cover and simmer for 20-25 minutes until chicken is tender and sauce has thickened.
- Garnish with fresh coriander and serve hot with steamed rice.
Notes
Nutrition
Frequently Asked Questions
Can I Freeze Leftover Shatkora Chicken for Later Use?
I’d recommend freezing leftover shatkora chicken in airtight containers for up to three months. You’ll want to thaw it overnight in your refrigerator, then reheat thoroughly before serving for best results.
How Long Does Shatkora Chicken Stay Fresh in the Refrigerator?
I’d recommend storing your shatkora chicken in the refrigerator for up to three days maximum. I always make sure it’s properly covered and cooled completely before refrigerating to maintain freshness and safety.
What Is the Best Way to Reheat Shatkora Chicken?
I’ll reheat your shatkora chicken gently in a covered pan over medium-low heat, stirring occasionally until heated through. You can also microwave it in 30-second intervals, stirring between each interval for even warming.
Is Shatkora Chicken Suitable for Meal Prep and Batch Cooking?
I’d say shatkora chicken’s perfect for meal prep since the citrusy shatkora actually helps preserve the dish while developing deeper flavors. You can easily batch cook it and portion for the week ahead.
Can I Make This Recipe in a Slow Cooker or Instant Pot?
Yes, you can adapt this for both appliances. I’d brown the chicken first, then add all ingredients to your slow cooker or Instant Pot, adjusting liquid slightly for proper cooking.