Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, bengali murgir jhol (chicken gravy). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Murgir jhol or Bengali chicken curry recipe: Jhol refers to the runniest form of sauce in Bengali cooking. This chicken curry recipe is all about freshness. Murgir Jhol is a light Chicken Curry prepared in almost all Bengali households and l is characterized red colour of the gravy and presence of potatoes. Murgir jhol is a chicken and potato curry made by everybody's mom in Bengal.
Bengali murgir jhol (chicken gravy) is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Bengali murgir jhol (chicken gravy) is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook bengali murgir jhol (chicken gravy) using 22 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Bengali murgir jhol (chicken gravy):
- Take 500 gm chicken
- Get 3 potato
- Prepare 3 onion
- Make ready 2 tomato
- Make ready 1 Bay leaf
- Make ready 1 whole dry red chilli
- Take 1/3 tsp Black peppercorn roughly crushed
- Get 4 Green cardamoms roughly crushed
- Take 4 cloves
- Make ready 2 cinnamon 1' pieces
- Make ready to taste Salt
- Get 1/2 tsp sugar
- Get as required Mustard oil
- Prepare 4-5 Green chillies
- Take 1 tsp Kashmiri mirch powder
- Prepare 1/2 tsp turmeric powder
- Prepare 1 tsp ginger paste
- Make ready 1 tsp garlic paste
- Make ready 1 tsp cumin powder
- Prepare 1 tsp coriander powder
- Get 1 1/2 cups hot water
- Prepare 1/4 tsp garam masala powder
It was a ritual back home to cook this Chicken Curry or Mangshor Jhol on every other Sunday. "Murgir Jhol" is quite a common dish in Bengali households that features often in Sunday lunch menu. This preparation contains light runny gravy or 'jhol' in which chicken and potatoes are immersed. Using big pieces of potatoes in meat curries is. How to cook Murgir Jhol / Bengali Style Chicken Thin Gravy.
Instructions to make Bengali murgir jhol (chicken gravy):
- 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. In the remaining oil temper with bay leaf, dry red chilli, green cardamoms, black peppercorns, cloves, and cinnamon.
- Add sliced onions, fry until light brown in color. Add the ginger-garlic paste, cumin powder, 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.
- Add chicken pieces, fried potatoes, and green chillies. Cover and cook over low heat for 15 minutes, stir in between.
- Now add hot water, mix, cover and cook over low heat until the chicken is fully cooked. Add salt when the chicken is half cooked.
- Add sugar and garam masala powder at the end, mix and cook for 2-3 minutes more.
- Delicious bengali chicken gravy is ready
Using big pieces of potatoes in meat curries is. How to cook Murgir Jhol / Bengali Style Chicken Thin Gravy. Wash chicken pieces and apply little bit oil, salt and turmeric powder, curd, ginger garlic paste,chilly powder and coriander powder on it. Let it marinate for half an hour.  Heat the remaining oil in a pan and fry potatoes until golden brown. Step-by-step recipe of Bengali style chicken curry with potato.
So that’s going to wrap this up for this exceptional food bengali murgir jhol (chicken gravy) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
