Murgir Jhol

Murgir Jhol is a prepared in almost all bengali households and is characterized red color of the gravy and presence of potatoes in the Chicken.

Ingredients :

Chicken : 1 kg
Potato : 5 (each cut into 4 pieces)
Onion : 3 pic
Ginger Paste : 1/2 tbsp
Garlic Paste : 1 tbsp
Tomato : 2 pic
Cumin Powder : 1 tbsp
Coriander Powder : 1 tbsp
Turmeric Powder : 2 tbsp
Garam Masala Powder : 2 tbsp
Kashmiri Red Chili Powder : 3 tbsp
Salt to Taste
Mustard Oil : 2 Cup

Instructions :

Take 1 cup mustard oil in a deep pan and fry potatoes till those turn Golden Brown in color and keep those aside.

Add to the oil and add sliced onions and fry till onions turn translucent in color.

Now add remaining Ginger Garlic paste and fry for 2-3 minutes in low flame and add pureed tomato and again fry for 5 minutes.

Add remaining Cumin powder, Coriander Powder, Turmeric Powder, Kashmiri Red Chili Powder and fry for 4-5 minutes in low flame.

Add marinated chicken pieces and cook for 10 minutes in low flame till oil separates and chicken start releasing own water.

Simultaneously start boiling around 1.5 liter water in a bowl. And add boiling water to the chicken mixture.

Add whole Green Red chilies in the gravy. Green chilies will provided the gravy amazing flavor.

Take one spoonful of gravy and check the spices and if required adjust them accordingly.

Cook on medium flame for around 10 minutes or till chicken soften completely.

Add Garam Masala Powder and give the curry a mix.

Switch off the flame and give Murjir Jhol 5 minutes of standing time.

Serve Hot Murgir Jhol with White Rice.