Recipe: Eating on a Dime Murgir Mangsho&#39;r Jhol

Lewis Robertson

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Recipe: Eating on a Dime Murgir Mangsho'r Jhol Delicious, fresh and tasty.

Murgir Mangsho'r Jhol. 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.

The state is just a border away from Bangladesh.

It is quite confusing as Bengalis living in India are Indian and Bengalis living in Bangladesh are Bangladeshis.

Are you scratching your head already?

You can cook Murgir Mangsho'r Jhol using 29 ingredients and 12 steps. Here is how you cook it.

Ingredients of Murgir Mangsho'r Jhol

Prepare of Chicken:.
It’s of Garlic,.
It’s of Ginger,.
You need of Red Onion Thinly Sliced,.
It’s of Green Chilies Finely Sliced,.
Prepare of Yogurt,.
You need of Turmeric Powder,.
You need of Kashmiri Chili Powder, 1 TSP Adjust To Preference.
Prepare of Bengal Style Garam Masala,.
Prepare of Sea Salt,.
It’s of White Pepper,.
Prepare of Dried Mushroom Powder..
You need of Fresh Lime Juice, 1 Lime.
Prepare of Mustard Oil,.
You need of Boneless Skinless Chicken Thighs,.
It’s of Jhol:.
You need of Potatoes Peeled Wedged Preferably Yukon Gold,.
You need of Bay Leaves,.
Prepare of Green Cardamons,.
You need of Cloves,.
It’s of Cinnamon Stick,.
It’s of Black Peppercorns,.
Prepare of Green Chilies Deseeded Finely Sliced,.
It’s of Mustard Oil,.
Prepare of Dried Chilies Preferably Kashmiri,.
It’s of Red Onion Thinly Sliced,.
You need of Demerara Sugar,.
Prepare of Turmeric Powder,.
It’s of Fresh Coriander Coarsely Chopped, For Garnishing.

This chicken curry recipe yields tender chicken pieces in a hot, flavorful, stew-like jhol (curry).

The defining characteristic of the Bengali-style chicken curry is the presence of potatoes.

Murgi mangshor jhol is also called as "Patla Murgir jhol" steeped in gentle spices , it is truly a lightweight and flavorsome dish that heals your tummy , your heart and gives you a heavenly food contentment.

This traditional curry from Bengal is devoid of whole garam masalas and relies more on the trio of onions, ginger and garlic.

Murgir Mangsho'r Jhol instructions

Pls visit: https://www.fatdough.sg/single-post/2019/11/21/Bengal-Style-Garam-Masala for the recipe..
Prepare the chicken.

Add garlic and ginger into a mortar.

Pound with a pestle until paste forms.

You can do this in a food processor, but I personally find that mortar and pestle are easier to wash..

Transfer the garlic ginger paste into a large shallow bowl.

Add in the rest of the ingredients.

Massage the marinade with the chicken until the chicken is well coated..

After squeezing out the juice from the lime, do not discard the peels. Marinade the peels together with the chicken.*

Cover with cling film and marinade in the fridge for at least 4 hrs or overnight..

Prepare the jhol.

In a sauce pot over medium heat, add water and potatoes.

Bring it to a boil.

Boil until the potatoes are fork tender.

Do not over-boil the potatoes..

Remove from heat and set aside.

Add bay leaves, cardamons, cloves, cinnamon and peppercorns in a tea bag, making sure the tea bag is tied properly.

In a skillet over medium heat, add mustard oil..

As soon as the oil is heated up, add in the tea bag spices and dried chilies.

Saute until aromatic.

Add in the onions.

Season with salt, white pepper and sugar..

Saute until lightly caramelized.

Add in turmeric.

Saute until well combined.

Add in 75g of hot water..

Stir to combine well.

Add in the chicken and the rest of the marinade.

Stir to combine well.

Add in the green chilies..

Add in another 400g of hot water.

Add in the boiled potatoes, making sure the potatoes are fully submerged into the stew.

Stir to combine well.

Bring it up to a simmer and cover..

Continue cooking for 15 to 20 mins.

Flip the chicken at half way mark.

Stir occasionally to prevent burning..

Once the stew has thicken slightly and coats the back of a spoon, taste and adjust for final seasonings with salt and white pepper.

Garnish with coriander.

Give it a final stir.

Remove from heat.

Serve immediately..

This chicken curry recipe yields tender chicken pieces in a hot, flavourful, stew-like jhol (curry).

It is so versatile that it can be eaten with rice/roti f.

Bengali chicken curry. murgir jhol recipe, how to cook mangshor jhol, manshor jhol, mangso'r jhol recipes, murgi'r jhol recipe, chicken curry recipes, chicken er jhol,.

Sunday is a funday in all-Bengali families as this is the day when they sit and enjoy their most leisurely meal of Mangsho'r jhol (chicken/mutton curry) and bhat (steamed.

Kochi Pathar Jhol (also known as Aloo diye Mangshor Jhol or Bengali Mutton Curry) Have you tried the Gota Roshun diye Patla Mangsher Jhol recipe from Debjanir Rannaghar!