Bengali Murgh Jhol, or Bengali Chicken Curry, is a flavorful and mildly spiced chicken curry with potatoes that's a staple in Bengali households. The unique flavours of garam masala and mustard oil gives it a distinctive taste that sets it apart from all other regional cuisines in India. This dish pairs beautifully with rice or rotis and is known for its simple yet aromatic flavours.
Some of the ingredients used in this receipe are
Ingredients
Chicken: 1 kg, cut into pieces
Potatoes: 2 medium, peeled and halved
Onions: 2 large, finely sliced
Tomatoes: 2 medium, chopped
Ginger Paste: 1 tablespoon
Garlic Paste: 1 tablespoon
Green Chilies: 2-3, slit (adjust to taste)
Turmeric Powder: 1 teaspoon
Cumin Powder: 1 teaspoon
Coriander Powder: 1 teaspoon
Red Chili Powder: 1/2 teaspoon (adjust to taste)
Garam Masala: 1 teaspoon
Mustard Oil: 3-4 tablespoons
Bay Leaves: 2
Cinnamon Stick: 1 inch
Cardamom Pods: 4
Cloves: 4
Salt: to taste
Sugar: a pinch (optional, to balance flavors)
Cilantro (Coriander Leaves): for garnishing
Water: as required
Instructions
Marinate the chicken with turmeric powder, cumin powder, coriander powder, salt, and a tablespoon of mustard oil. Set aside for at least 30 minutes.
Heat mustard oil in a large pot. Add the potatoes and fry them until they start to turn golden. Remove and set aside.
In the same oil, add bay leaves, cinnamon, cardamoms, and cloves. Sauté for a few seconds until aromatic.
Add sliced onions and cook until they turn golden brown.
Stir in ginger and garlic pastes and sauté until the raw smell disappears.
Add the marinated chicken and fry over high heat for about 10 minutes, stirring frequently.
Mix in chopped tomatoes, red chili powder, and additional salt. Cook until the tomatoes break down and the oil starts to separate from the masala.
Add fried potatoes and slit green chilies to the pot. Stir to mix everything well.
Pour in enough water to cover the chicken and bring to a boil. Reduce the heat to low and cover the pot. Let it simmer for about 30-40 minutes or until the chicken is tender and the potatoes are cooked through.
Adjust seasoning and sprinkle garam masala. Add a pinch of sugar if desired.
Simmer for another 5 minutes and then turn off the heat.
Garnish with chopped cilantro and serve hot with steamed rice or chapatis.
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