Murgir Jhol/Bengali Chicken Curry
Every Bengali family loves their Murgir Jhol. It was a ritual back home to cook this Chicken Curry or Mangshor Jhol every other Sunday. These Curries+Sundays are made for each other. Here chicken pieces cooked in a spicy, delicious, finger-licking good curry with big potato chunks.
Ingredients
- 500 Grams- Chicken (with bone, medium sized pieces)
- 3- Potato (medium-sized)
- 3- Onion (medium-sized)
- 2- Tomato (medium-sized)
- 1- Bay leaf
- 1- Dry red chilli (halved)
- ½ tsp- Black peppercorn (roughly crushed)
- 4- Green cardamoms (roughly crushed)
- 4- Cloves
- 3 - Cinnamon (1" pieces)
- Salt to taste
- ½ tsp- Sugar
- Mustard oil
- 4-5- Green chillies (adjust as per your tolerance)
- 1 tsp- Kashmiri Mirch Powder
- ½ tsp- Turmeric powder
- 1½ tsp- Ginger paste
- 1 tsp- Garlic paste
- 1 tbsp- Coriander powder
- 1½ cups- Hot water
- 1 tsp- Fresh coriander leaves (roughly chopped)
- ¼ tsp- Garam masala powder
Instructions
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Heat 4-5 tbsp oil in a deep frying pan/kadai. Fry the potatoes over medium heat, let them turn golden brown in color, remove and keep aside.
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In the remaining oil temper with bay leaf, dry red chilli, green cardamoms, black peppercorns, cloves, and cinnamon.
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Add sliced onions, fry until light brown in color. Add the ginger-garlic paste, coriander powder, kashmiri mirch powder, turmeric powder, and chopped tomatoes. Mix well and mash the tomatoes with the help of the spatula. Cook over medium heat until the masala starts leaving oil.
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Add chicken pieces, fried potatoes, and green chillies. Cover and cook over low heat for 15 minutes, stir in-between.
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Now add hot water, mix, cover and cook over low heat until the chicken is fully cooked. Add salt in-between when the chicken is half cooked.
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Add sugar and garam masala powder at the end, mix and cook uncovered for 2-3 minutes more.
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Garnish with fresh coriander leaves. Your delicious Murgir Jhol is ready to devour.
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Serve hot with steamed rice.