Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, bengali murgir jhol (chicken gravy). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Murgir Jhol is a light Chicken Curry prepared in almost all Bengali households and l is characterized red colour of the gravy and presence of potatoes. Every Bengali family loves their Murgir Jhol. It was a ritual back home to cook this Chicken Curry or Mangshor Jhol on every other Sunday.
Bengali murgir jhol (chicken gravy) is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Bengali murgir jhol (chicken gravy) is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have bengali murgir jhol (chicken gravy) using 22 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Bengali murgir jhol (chicken gravy):
- Prepare 500 gm chicken
- Take 3 potato
- Prepare 3 onion
- Get 2 tomato
- Get 1 Bay leaf
- Prepare 1 whole dry red chilli
- Get 1/3 tsp Black peppercorn roughly crushed
- Make ready 4 Green cardamoms roughly crushed
- Prepare 4 cloves
- Take 2 cinnamon 1' pieces
- Make ready to taste Salt
- Prepare 1/2 tsp sugar
- Make ready as required Mustard oil
- Get 4-5 Green chillies
- Take 1 tsp Kashmiri mirch powder
- Take 1/2 tsp turmeric powder
- Take 1 tsp ginger paste
- Make ready 1 tsp garlic paste
- Make ready 1 tsp cumin powder
- Make ready 1 tsp coriander powder
- Make ready 1 1/2 cups hot water
- Get 1/4 tsp garam masala powder
This preparation contains light runny gravy or 'jhol' in which chicken and potatoes are immersed. Using big pieces of potatoes in meat curries is. How to cook Murgir Jhol / Bengali Style Chicken Thin Gravy. Wash chicken pieces and apply little bit oil, salt and turmeric powder, curd, ginger garlic paste,chilly powder and coriander powder on it.
Instructions to make Bengali murgir jhol (chicken gravy):
- Heat 4-5 tbsp oil in a deep frying pan/kadai. Fry the potatoes over medium heat, let them turn golden brown in color, remove and keep aside. In the remaining oil temper with bay leaf, dry red chilli, green cardamoms, black peppercorns, cloves, and cinnamon.
- Add sliced onions, fry until light brown in color. Add the ginger-garlic paste, cumin powder, coriander powder, kashmiri mirch powder, turmeric powder, and chopped tomatoes. Mix well and mash the tomatoes with the help of the spatula. Cook over medium heat until the masala starts leaving oil.
- Add chicken pieces, fried potatoes, and green chillies. Cover and cook over low heat for 15 minutes, stir in between.
- Now add hot water, mix, cover and cook over low heat until the chicken is fully cooked. Add salt when the chicken is half cooked.
- Add sugar and garam masala powder at the end, mix and cook for 2-3 minutes more.
- Delicious bengali chicken gravy is ready
Let it marinate for half an hour.  Heat the remaining oil in a pan and fry potatoes until golden brown. 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. Bengali homemade chicken curry or murgir jhol and bhaat is the favorite sunday lunch for almost all bengali families.
So that’s going to wrap this up for this special food bengali murgir jhol (chicken gravy) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
