Recipe: Yummy Bengali Chicken curry or Murgir Jhol

Bengali Chicken curry or Murgir Jhol. This chicken curry recipe yields tender chicken pieces in a hot, flavourful, stew-like jhol (curry). It is so versatile that it can be eaten with rice/roti. Bengali Chicken Curry Recipe Murgir Jhol Bengali chicken curry with potatoes bengali chicken curry"Murgir Jhol" is quite a common dish in Bengali Sunday.

Murgir jhol is classic Bengali chicken curry. This is pure Indian home cooking. Murgir jhol is curry with Bengali ingredients. You can cook Bengali Chicken curry or Murgir Jhol using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Bengali Chicken curry or Murgir Jhol

1. It's 1 kg of Chicken.
2. It's 4 of Potato medium, halved.
3. It's 2 of Onion medium, thinly sliced.
4. Prepare 1 tbsp of Ginger garlic paste.
5. It's 1/4 tsp of Turmeric powder.
6. It's 2 of Red chilli whole.
7. It's 1/2 tsp of Sugar.
8. You need 1/2 tsp of Red chilli powder or as per your preference.
9. You need 1 tsp of Cumin powder.
10. It's 1 tsp of Coriander roasted and crushes.
11. It's to taste of Salt.
12. Prepare 1 tsp of Whole Garam masala (cardamom, Cinnamon and cloves).
13. It's 2 of Bay leaves.
14. It's 1/2 tsp of Garam masala powder.
15. It's 1/4 cup of Mustard oil.

There's nothing earth shattering in this recipe. "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 a signature for Bengalis which is not seen elsewhere. Bengali homemade chicken curry or murgir jhol and bhaat is the favorite sunday lunch for almost all bengali families.

Bengali Chicken curry or Murgir Jhol instructions

1. Wash and pat dry the chicken. Marinate with salt and turmeric powder..
2. Heat oil in a wok, fry the chicken till brown from all sides. Keep aside..
3. Heat oil in a wok, fry the chicken till brown from all sides. Keep aside..
4. Now again in the same oil add red chilli and let it splutter. Add the onions with sugar fry till light pink or the onions caramelizes. Add half the ginger garlic paste and all the dry spices. Mix well. Sprinkle some water if required..
5. Add the chicken pieces and whole Garam masala with bay leaves..
6. Saute well till the masalas have coated the chicken. 1/2 cup water and cook the chicken till 70% done..
7. Now once the chicken is partially cooked, make sure there's no water and the oil is separate from the gravy..
8. Now bhunofy the potatoes with the chicken well. Add very little water for the potatoes to cook and chicken to tender..
9. This recipe asks for "jhol" or light gravy so make sure you don't make the gravy consistent. (then again it's your choice..
10. Once the chicken and potatoes are well cooked, check for seasoning and add if required. Finally add Garam masala powder and switch the flame off..
11. Murgir jhol best tastes with steamed rice.

I rushed to my pantry but found only chicken. And an exotic dish just flashed in my mind: Chicken Curry with steamed rice aka Murgir Jhol ar Gorom Bhat. Bengali Murgir Jhol is a delicious and common dish in Bengali households. A simple and light dish often made during sunday lunch, it is typically served with steamed rice, roti, naans or parathas. A versatile chicken dish, this Bengali chicken curry is also good for a weeknight dinner.