If you’ve ever tasted Alu Diye Murgir Paa, you already know it’s one of those dishes that instantly feels like home. In Bengali homes, chicken feet curry isn’t just a meal — it’s a flavorful reminder of comfort, care, and creativity in the kitchen. The combination of tender chicken feet, soft potatoes, and aromatic spices creates a thick, delicious gravy that pairs perfectly with steamed rice or roti.
This traditional curry is known for its unique texture and deep flavor. As the chicken feet simmer, they release natural gelatin that makes the curry rich and silky. The potatoes soak up the spice and gravy, balancing the taste beautifully. It’s a simple dish, but every bite carries warmth and a sense of nostalgia for many Bengali families.
Health Tips:
Chicken feet are surprisingly nutritious. They’re rich in collagen, which helps support healthy skin, joints, and bones. Adding potatoes provides fiber, potassium, and energy, making the meal both satisfying and wholesome. Enjoying this curry in moderation can be part of a balanced, comforting diet.
Spicy Chicken Feet Curry with Potatoes – A Bengali Comfort Food You’ll Love
Course: BlogDiscover the rich and flavorful taste of Bengali Chicken Feet Curry with Potatoes (Alu Diye Murgir Paa) — a comforting homemade dish packed with spice, warmth, and nutrition. Learn the story, cooking tips, and health benefits behind this traditional favorite.
Ingredients
- Olive oil – ½ cup
Bay leaves – 3 pieces
Cardamom – 5 to 6 pieces
Cinnamon – 4 pieces
Cloves – 4 pieces
Chopped onion – 1 cup
Chopped garlic – 4 to 5 cloves
Ginger paste – 1 teaspoon
Potatoes (cut into cubes) – 4 pieces
Salt – to taste
Turmeric powder – 1 teaspoon
Red chili powder – 1½ teaspoons
Coriander powder – 1½ teaspoons
Cumin powder – 1 teaspoon
Tomato (chopped or cubed) – 1 piece
Water – as required
Chicken pieces (feet, giblets, wings, etc.) – as needed
Green chilies – 4 to 5 pieces
Directions
- 1. Cleaning and preparing the chicken:
Before starting the cooking, first cut and clean all parts of the chicken. Here I took chicken feet. Remove the skin carefully and wash them thoroughly. This part is quite difficult at first. Boil water in a pot and put the chicken feet in for about 10 minutes. After that, take them out.
Make sure to peel the skin while the feet are still hot — it becomes much easier. Peel quickly, then cut off the nails properly. I cut each chicken foot in half and kept them aside.
2. Preparing the other chicken parts:
Next, I took about four to five chicken livers, cleaned them nicely and carefully, and kept them aside. Then I took some kidneys and gizzards, cleaned them properly, and washed everything together. Keep all the cleaned chicken parts aside.
3. Preparing the vegetables and other ingredients:
Take two medium onions and finely chop them. Then chop four to five cloves of garlic nicely. Cut one large tomato into cube-sized pieces.
Next, peel four large potatoes, wash them well, and cut them into cubes. Cut three to four green chilies in half and chop a small handful of fresh coriander leaves. Now everything is ready for cooking.
4. Starting to cook:
Place a pan on the stove and heat it well. Pour in half a cup of olive oil. You can also use any other cooking oil if you prefer.
5. Frying the spices and onions:
Once the oil is hot, add the whole spices — bay leaves, cardamom, cinnamon, and cloves. Then add the chopped onion and garlic. Fry them for about two minutes.
6. Adding ginger paste:
After that, add one teaspoon of ginger paste and stir well. I didn’t use garlic paste here because I already added fresh chopped garlic. Fry until the mixture becomes golden and fragrant.
7. Adding tomato and potatoes:
Now add the chopped tomato and a little salt. Then add the potato cubes. Stir and fry until the potatoes are about 20% cooked.
8. Adding spices:
It’s time to add the ground spices — turmeric powder, red chili powder, cumin powder, coriander powder, and a little mixed masala. (This mixed masala recipe is already shared on my website and YouTube channel.)
Add a small amount of water and mix well. Let it cook until the oil separates from the spice mixture.
9. Cooking the chicken:
Reduce the flame to low. Add all the cleaned chicken parts — feet, giblets, wings, livers, kidneys, and gizzards. Mix everything nicely.
I didn’t add the coriander leaves at this stage because they are soft and may break while mixing. I’ll add them later.
Now add more salt if needed, according to your taste. Add water depending on how much gravy you want. I used a small amount because I like a thick curry. Cover with a lid and cook on low flame.
10. Final touches:
After about 20 minutes, check the curry — it should be almost done. Add the green chilies and chopped coriander leaves. Cover again and cook for another five minutes on low flame until the nice aroma comes out.
11. Ready to serve:
That’s all! Your Chicken Feet Curry with Potatoes is ready to serve. Enjoy it hot with rice or bread.
If you liked this recipe, don’t forget to subscribe to my channel and try it at home. Enjoy your food and have a wonderful meal!
Recipe Video
Notes
- Notes & Cooking Tips:
Always clean the chicken feet thoroughly before cooking to get a clean, fresh flavor.
Slow cooking helps the collagen release naturally, creating that smooth, sticky texture.
Use fresh ground spices for the best aroma and taste.
For a lighter version, use less oil and skip the extra chili without losing the signature flavor.
Alu Diye Murgir Paa is more than just a curry—it’s a piece of Bengali tradition that brings warmth to every meal. Its rich, spicy flavor, soft potatoes, and silky texture make it a dish to enjoy on any day, whether for a family lunch or a cozy dinner. Beyond taste, it’s a nourishing recipe filled with care and culture. If you love exploring homestyle Bengali food, this curry is a must-try that connects flavor, comfort, and heritage in every bite.
