Easiest Way to Spring Perfect Bengali murgir jhol (chicken gravy)

Easiest Way to Spring Perfect Bengali murgir jhol (chicken gravy) Delicious, fresh and tasty.

Bengali murgir jhol (chicken gravy). I adopted this Murgir Jhol recipe from Maa with very minimal changes. Basically, Murgir Jhol is a light Chicken Curry prepared in almost all Bengali households and this Jhol is characterized by the runniness and red color of the gravy and presence of well-cooked potatoes in the Chicken Curry. I believe Bongs love the Potato than the meat and for us, this typical jhol is a comfort food that we.

But that's not Bengali chicken curry.

And the title of this post does say murgir jhol so… Panch phoran is not a crazy exotic ingredient.

Panch phoran is Bengali five spice.

You can cook Bengali murgir jhol (chicken gravy) using 22 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Bengali murgir jhol (chicken gravy)

1. It’s of chicken.

2. You need of potato.

3. Prepare of onion.

4. Prepare of tomato.

5. It’s of Bay leaf.

6. It’s of whole dry red chilli.

7. Prepare of Black peppercorn roughly crushed.

8. Prepare of Green cardamoms roughly crushed.

9. You need of cloves.

10. You need of cinnamon 1' pieces.

11. You need of Salt.

12. It’s of sugar.

13. Prepare of Mustard oil.

14. It’s of Green chillies.

15. It’s of Kashmiri mirch powder.

16. It’s of turmeric powder.

17. It’s of ginger paste.

18. It’s of garlic paste.

19. You need of cumin powder.

20. You need of coriander powder.

21. You need of hot water.

22. You need of garam masala powder.

It's a mix of cumin seed, mustard seed, nigella, fenugreek seed and fennel seed.

The jhol in murgir jhol, refers to the runniest form of sauce in Bengali cooking.

This chicken curry recipe is all about freshness of ingredients.

It does away with everything but the essential.

Bengali murgir jhol (chicken gravy) step by step

1. 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..

2. 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..

3. Add chicken pieces, fried potatoes, and green chillies. Cover and cook over low heat for 15 minutes, stir in between..

4. 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..

5. Add sugar and garam masala powder at the end, mix and cook for 2-3 minutes more..

6. Delicious bengali chicken gravy is ready.

There is no tempering the oil with whole spices, no tomatoes and green chillies, none of the usual spices such as coriander and cumin, and no.

Murgir Jhol is a popular Chicken dish prepared in Bengali household especially on Sunday.

The gravy of the chicken curry is thin and runny hence called 'Jhol'.

Bongs are addicted to their Sunday special Bengali Chicken Curry which is they love to call 'Robibarer Murgi r Jhol'.

Murgir jhol or aloo diye murgir jhol or Bengali sunday special light chicken curry is a quick and easy recipe of Bengal.