Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, bengali murgir jhol (chicken gravy). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Bengali murgir jhol (chicken gravy) is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Bengali murgir jhol (chicken gravy) is something which I’ve loved my entire life. They’re fine and they look fantastic.
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.
To begin with this recipe, we have to first prepare a few components. You can have bengali murgir jhol (chicken gravy) using 22 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Bengali murgir jhol (chicken gravy):
- Get 500 gm chicken
- Prepare 3 potato
- Get 3 onion
- Prepare 2 tomato
- Make ready 1 Bay leaf
- Make ready 1 whole dry red chilli
- Make ready 1/3 tsp Black peppercorn roughly crushed
- Get 4 Green cardamoms roughly crushed
- Make ready 4 cloves
- Prepare 2 cinnamon 1' pieces
- Take to taste Salt
- Prepare 1/2 tsp sugar
- Get as required Mustard oil
- Make ready 4-5 Green chillies
- Prepare 1 tsp Kashmiri mirch powder
- Make ready 1/2 tsp turmeric powder
- Make ready 1 tsp ginger paste
- Make ready 1 tsp garlic paste
- Prepare 1 tsp cumin powder
- Get 1 tsp coriander powder
- Get 1 1/2 cups hot water
- Prepare 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.
Steps 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.
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