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Murgir Jhol

Sunday Special Bengali Chicken Curry Or Murgir Patla Jhol

Sunday Special Bengali Chicken Curry Or Murgir Patla Jhol


Murgir Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal. Sunday's lunch menu is not complete without "Murgir Jhol".

Ingredients

Small chicken - 1, approx 750gms, cut into medium size bone-in pieces

For Marination :

Curd - 1/2 cup
Onion - 1 medium size, chopped
Ginger - 1" long piece
Garlic - 10 small cloves if the cloves are big in size then 5 cloves
Green Chili - 2 or to taste
Turmeric powder - 1 teaspoon
Red chili powder - 1/2 teaspoon or to taste
Tomatoes - 2 medium size, chopped

Other Ingredients :

Potato - 2 medium size, halved
Onion - 2 medium size finely chopped
Ginger Garlic paste - 1 tablespoon
Bay leaf - 1
Fenugreek/Methi seeds - 5 to 6 seeds
Green Cardamom Pods -2
Clove - 2
Cinnamon Stick - 1" long
Little Javetry
Salt & sugar as per taste
Mustard oil - 4 tablespoons
Cilantro - 2 tablespoons chopped

About Recipe

Cuisine »

Regional »

Meal »

Yields »

2

Cooking Level »

Medium

Preperation Time »

30 Minute(s)

Cooking Time »

1 Hour(s)





Steps to Prepare

Clean and wash the chicken under tap water and strain the excess water and keep aside for 30 minutes.

In the meantime take the 1 chopped onion, garlic, ginger, green chili in a grinder and make a paste.

After 30 minutes take a large bowl and place the chicken pieces into it and marinate it with curd turmeric, red chili, onion garlic ginger & chili paste, chopped tomatoes and 1 tablespoon oil and set aside for 1 hour.

Now heat the remaining oil in a heavy bottomed pan and fry the potatoes till golden brown and keep in a bowl.

In the same oil add the whole garam masala (green cardamom pods, cloves, cinnamon stick, little javetry, bay leaf, methi seeds) and fry till they splatture.

When they started splatturing add the onion and some salt and sugar and cover the pan and simmer it to make the onion soft.

When the onion will be soft add the ginger garlic paste and fry for 5 minutes with adding little water.Now add the marinated chicken and cover the pan and cook the chicken on medium heat for 15 minutes.

After 15 minutes open the lid and higher the heat to evaporate all the water came out from the chicken.

When all the water will be evaporated fry the chicken with the masala till oil comes out from the masala.

When oil starts coming from the masala add 2 cups of water in to the pan and place all the curry in a pressure cooker, add fried potatoes and pressure cook with 2 whistles.

If you do not have any Pressrue Cooker, cook the chicken curry in the same pan where you stir fried the chicken with the spices. Add 2 cups of water to the pan and cook the chicken with an airtight lid on medium low heat for 15-20 minutes, till the chicken and potatoes are tender.

When the pressure will be out from the cooker open the lid, add chopped cilantro and serve the "Murgir Jhol" with steamed rice.

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Murgir Jhol


Serving Tips

Serve this "Murgir Jhol" with Plian Steamed Rice & Salad.

Notes

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