“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. While going through the posts in my blog, I suddenly discover that till date even if I shared various recipes of chicken, missed this simplest one. Since my childhood, I saw my mother to prepare this curry which I follow blindly. So here comes the recipe of Bengali “Murgir Jhol” taken from my mother’s cook book. Enjoy 🙂
Ingredients to serve 2-3 :
- Chicken with bone (cut into medium size pieces) – 500 gm.
- Potato (cut into halves) – 3 (medium)
- Onion (thinly sliced) – 2 (large)
- Tomato (chopped) – 1 (medium)
- Ginger paste – 1 tbspoon
- Garlic (crushed) – 2-3 cloves
- Whole garam masala (Cinnamon – 1″ stick, Clove – 3, Green cardamom – 3)
- Bay leaf – 2
- Dry red chilli – 2
- Turmeric powder – ½ teaspoon
- Red chilli powder – 1 teaspoon
- Garam masala powder – ½ teaspoon
- Salt to taste
- Cooking oil (preferably mustard oil) – 5 tbspoon
Clean the chicken pieces and then marinate with ginger paste, turmeric powder, red chilli powder, garam masala powder, chopped tomato (crush with fingers), salt and 2 tbspoon of oil for minimum 2 hours.
Smear the potatoes with salt and turmeric powder.
Heat 3 tbspoon of oil in a large frying pan or kadai over medium flame. Shallow fry the potatoes into it and keep them aside.
Now add whole garam masala, bay leaf, dry red chillies (break them into halves) and crushed garlic into the remaining oil, fry till garlic turns light brown.
Then add chopped onion and fry till it turns golden brown. Sprinkle little amount of salt while frying the onion.
Now add marinated chicken, give it a good stir and cook for couple of minutes.
Then add fried potato, mix well and cook until oil separates from the mixture.
Then add enough amount of hot water so that both chicken and potatoes dips well into.
Let the water comes to boil, check for salt and add if it is needed.
Then cover the pan with a lid and let it cook over medium flame.
Put the gas off as the chicken becomes tender and gravy thickens as per your desire. I like this gravy to be little watery, that’s why it is called “Jhol”.
Now give it a standing time of 5-6 minutes and then serve with steamed rice.