Murgir Jhol (Bengali Chicken Curry)


Murgir Jhol (Bengali Chicken Curry) is a spicy, tasty and thick chicken curry with potatoes that are seasoned with whole spices. Aloo diye Murgir jhol is a quick and easy Bengali Sunday recipe that is best eaten with piping hot rice and a few drops of lime.


Aloo diye Murgir Jhol is my definition of the ultimate comfort food. Murgi is chicken in Bengali, and jhol means thick curry. Murghir jhol or kosha mangsho is a common Sunday activity in every Bengali family.


The Jhol in Murgir Jhol refers to the most liquid form of sauce in Bengali cuisine. This chicken curry recipe is all about the freshness of the ingredients. Eliminate everything but the bare essentials. You don't have to temper the oil with whole spices, no tomatoes and green chilies, none of the usual spices like coriander and cumin, and no topping with coriander leaves, which means the few ingredients that go in have to be fresh if you want the best results.


Cooking time: 1 hour

Serves: 6


Ingredients:

For marination

1 kg Chicken

1 roughly chopped small Onion;

11/2 inch roughly chopped Ginger;

6-7 roughly chopped Garlic pods;

21/2 tbsp. Yogurt;

2 tsp. Lemon juice;

1 tsp. Kashmiri red chilli powder;

1 tsp. Chilli powder;

1/2 tsp. Turmeric powder;

1 tsp. Cumin powder;

1/2 tsp. Coriander powder;

1 tsp. Salt;

1 tsp. Mustard Oil.


For curry

4 medium potatoes, washed, peeled and cut in half;

2 thinly sliced large Onions;

3 slit Green chillies;

3 Bay leaves;

1 inch Cinnamon;

5 Cloves;

5 Green Cardamom;

1/2 tsp. Garam masala;

1 tsp. Ghee

1 tsp. Sugar;

Salt as per taste;

3 tbsp. Oil.


How to cook?

First process is marination.

  • In a mixer jar, add onion, ginger, garlic, yogurt and ground it to a paste.

  • In a large bowl, add chicken, grounded paste and all ingredients mentioned under marination.

  • Mix it well with hands and let it marinate for about an hour.


Let's make chicken curry:

  • In a large bottomed pan on a medium flame add 2 tbsp. oil.

  • When oil is hot add potatoes, salt and fry till it turns golden brown. Remove it and set it aside.

  • Add rest of the oil. Now add bay leaves, cinnamon, cloves and cardamoms. Saute till its aromatic.

  • Add sugar and let it caramelise a bit.

  • Then add onions and saute it on a medium heat till its soft and golden brown.

  • Add marinated chicken and cook it on medium flame till they are tender and fully cooked. Keep stirring till spices are well mixed.

  • Add potatoes and salt and mix it well. Let it cook for 10-12 minutes.

  • When chicken is dried up (kosha) add green chillies and warm water (depending on the thickness of gravy you need) to chicken and potatoes.

  • When curry starts to boil add salt or sugar if required.

  • Cover and cook on low flame for 20 minutes or till the potatoes are cooked.

  • Finally add garam masala and ghee to give it a mix. Cook for another 5 minutes.

  • Serve it with steamed rice or roti.

 

Tried this recipe?

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