Murgir Lal Jhol | Bengali Chicken Curry With Potatoes | Murgir Jhol Recipe | Chicken Curry Bengali Style | Bengali Chicken Curry | Murgir Laal Jhol | Aloo Chicken Jhol Recipe | Chicken Aloo Curry | Chicken Curry | Chicken Recipe
Ingredients for Murgir Lal Jhol:
(Tsp-Teaspoon; Tbsp-Tablespoon)
– Chicken, large pieces with bones- 500 gms
– Potatoes, peeled and halved- 4 (halved), total around 200 gms
For Marination:
– Turmeric Powder- 1/4 tsp
– Red Chilli Powder- 1.5 tsp
– Onion Paste- 1 tbsp
– Ginger Garlic paste- 2.5 tsp
– Salt- 1 tsp
– Mustard Oil- 1 tbsp
Whole Spices:
– Green Cardamom- 4 (crushed)
– Cloves-4 (crushed)
– Cinnamon- 2 (crushed)
– Bay leaves, halved-2
Spice Powders:
– Turmeric Powder- 1/4 tsp
– Kashmiri Chilli Powder- 2 tsp
– Cumin Powder- 1 tsp
Other Ingredients:
– Onions, sliced- 2 (120 gms)
– Mustard Oil- 4 tbsp (Mustard oil gives the best flavor and taste to this curry. However you can also make this curry with a different oil of your choice)
– Sugar- 1/2 tsp
– Whisked Curd/Yogurt- 2 tbsp
– Garam Masala Powder- 1/2 tsp
– Salt- 1/4 tsp+ a pinch for seasoning
Preparation:
– Marinate the chicken pieces with the items specified. Mix well and set aside for around 60 mins.
– Lightly crush the whole spices (green cardamom, cinnamon & cloves) in a mortar & pestle and cut the bay leaves into halves.
– Peel the potatoes and cut them into halves. Keep in a bowl of water to prevent it from turning brown. Strain it from water and pat dry just before sautéing it.
– Slice the onions and set aside.
– Also whisk 2 tbsp curd/plain yogurt and set aside.
Process:
– Heat mustard oil in a kadhai or wok.
– Heat it till the oil starts smoking and then switch off. Add the cut potatoes and then sprinkle 1/4 tsp salt on them. Switch on the heat.
– Keep stirring and sautéing on medium heat for around 5 mins to give a uniform golden color. Take out and set it aside on a plate.
– In the same oil, add the crushed whole spices and cut bay leaves. Give a stir and then add the sliced onions. Give a mix and add 1/2 tsp sugar.
– Mix and keep frying on medium heat for 10 mins till light brown.
– Now add all the spice powders (other than Garam masala powder) and 3-4 tbsp water and fry on medium heat for 3 mins till the masala is cooked and oil separates.
– Now add the marinated chicken along with all the marinade and mix it well.
– Fry (bhunno) on high heat for 3 mins for the raw pastes to get fried well. Continue to fry on medium heat for another 3-4 mins till the chicken is browned, masala is fried and oil separates.
– Now reduce heat to low (or switch off) and add the whisked curd. Give a mix (and switch on heat) and continue to cook on low to medium heat for 3-4 mins till oil separates.
– Now add the fried potatoes, mix and fry on medium to low heat for 3-4 mins
– Add 250 ml water, give a stir and cook on low heat for 15 mins till both chicken and potatoes are cooked.
– Remove lid and give a stir.
– Now add the garam masala powder and salt to season, give a mix and simmer on low heat for 2 mins
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