Murgir Jhol
Murgir Jhol, also known as Bengali Chicken Curry, is a well-known and flavorful Indian cuisine that originated in the Bengal region.
Yield: 6
Materials
- 1 kg Chicken Pieces skinless
- 4-5 nos Potato cut into halves
- 2½ cups Onion chopped (approx 350 gms)
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 no Tomato (small) chopped
- 2 teaspoon Coriander Powder
- 1½ teaspoon Red Chilli Powder
- 2 teaspoon Turmeric Powder
- Salt to taste
- 5-6 nos Green Chilli
- 1 inch Cinnamon Stick
- ⅔ cup Mustard Oil
Instructions
- Wash and clean the chicken pieces and take them in a bowl.
- Marinate the chicken pieces with salt, 1 teaspoon of turmeric powder and 1 tablespoon of mustard oil for 30 minutes.
- Meanwhile, heat oil in a wok and fry the potatoes with salt and turmeric powder.
- Once the potatoes turn golden, take them out and keep aside.
- Add cinnamon stick in the remaining oil.
- Once the oil turns aromatic, then add chopped onion.
- Saute for few minutes and add ginger and garlic paste.
- Add green chilli and stir for some time.
- Now add marinated chicken pieces and cook under medium to high heat.
- After 5-7 minutes, lower the heat and cover the pan with a lid and cook the chicken.
- Next add the fried potatoes in to the chicken.
- After that add all the dry spice powders including turmeric powder, coriander powder, red chilli powder and salt to taste.
- Add chopped tomatoes next and cook until the tomatoes are soft and tender.
- Now add 2 cups of warm water and allow to cook the chicken.
- Add more water (3-4 cups) to the chicken and taste the salt.
- Cover the pan with a lid and allow to cook the chicken for 10 minutes under medium heat or until the chicken pieces soften.
- Finally, switch off the gas and give 5 minutes standing time before you serve this.