Bengali Murgir Jhol Recipe | Chicken Curry Recipe
This Bengali Chicken Curry is the easiest and the most go-to recipe which needs no special ingredients yet fits perfectly for the Sunday feast table. Also known as Chicken Jhol which means a chicken curry with a runny gravy. Bonus points, it has potatoes!
Servings 5 People
Calories 429kcal
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
Ingredients
- 1 kilo Chicken
- 3 Potatoes Halved
- 2-3 Onions Medium - Finely chopped
- 4-5 Garlic Cloves Finely chopped
- 1 inch Ginger
- 4-5 nos. Green Cardamom
- 6-7 nos. Cloves
- 1 inch Cinnamon Stick
- 1 no Black Cardamom
- 2 nos. Bay Leaves
- 4 nos. Tomatoes
- 4 tbsp Mustard Oil
- Salt To Taste
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 cup Water
- ¼ cup Freshly Chopped Coriander Leaves
Instructions
- Grind the Onion, Ginger, Garlic, Tomato and Whole Spices together.
- Now, heat oil in a pan and fry the potatoes in it with a sprinkle of turmeric powder.Once they are golden in colour, take them out.
- In the same oil add the bay leaves.
- Then add the onion-spice mix in the oil and fry it till becomes dark in colour and releases oil at the edges.
- Then add the powdered spices and Salt and fry well for another minute or two on medium heat.
- Now, add the Chicken pieces and mix everything.
- Add the water and half of the chopped coriander leaves and allow it to simmer for 5-8 minutes or till the chicken is cooked properly.
- Once it is done, take this off the heat and serve with rest of the chopped coriander leaves on top.
Notes
