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

Easiest Way to Spring Delicious 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.

It does away with everything but the essential.

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.

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. Prepare of chicken.

2. Prepare of potato.

3. You need of onion.

4. It’s of tomato.

5. It’s of Bay leaf.

6. You need of whole dry red chilli.

7. It’s of Black peppercorn roughly crushed.

8. Prepare of Green cardamoms roughly crushed.

9. Prepare of cloves.

10. Prepare of cinnamon 1' pieces.

11. It’s of Salt.

12. Prepare of sugar.

13. You need of Mustard oil.

14. Prepare of Green chillies.

15. Prepare 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. Prepare of hot water.

22. You need of garam masala powder.

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.

Murgir jhol means a simple soup like healthy Bengali light chicken curry with potato which is a Sunday special nostalgia.

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.

A typical Sunday chicken curry with a red coloured gravy, very light in spices and bold in flavours.

Course Main Course, Main Dish, Non Vegetarian.

Add the fried potatoes, carrots and coriander stems and mix well.

Cook for a few minutes and then add enough water to make plenty of a watery gravy.

This Bengali Murgir Jhol recipe calls for a delectable gathering around the lunch table where the family can come together and share their happiness over a wholesome meal.