Easiest Way to Prepare At Home Murgir jhol(chicken curry)

Leila Gordon
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Easiest Way to Prepare At Home Murgir jhol(chicken curry)
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Easiest Way to Prepare At Home Murgir jhol(chicken curry) Delicious, fresh and tasty.

Murgir jhol(chicken curry). 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.

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.

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.

You can cook Murgir jhol(chicken curry) using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Murgir jhol(chicken curry)

  1. It’s 1 kg of chicken.

  2. It’s 1/2 kg of potato.

  3. Prepare 1 kg of onions.

  4. You need 1 kg of tomato.

  5. Prepare 1 tsp of kitchen king masala.

  6. Prepare to taste of salt.

  7. You need 1/2 tsp of haldi/turmeric powder.

  8. Prepare 1/2 tsp of garam masala.

There is nothing called authentic BengalChicken Curry recipe.

Every family has its own recipe for cooking this chicken curry.

Some would add a particular spice, while others might not.

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

Murgir jhol(chicken curry) instructions

  1. Finely chop onions and tomatoes.

  2. Meanwhile marinate chicken with haldi salt and oil and keep it aside for 1 hour.

  3. Take oil in pan add jeera add onions saute well.

  4. Add tomatoes.

  5. Add salt haldi garam masala kitchen king and mix well.

  6. Add par boiled potatoes and chicken.

  7. Add water and cook well.

  8. Serve hot with indian breads.

Course Main Course, Main Dish, Non Vegetarian.

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. "Murgir Jhol" is quite a common dish in Bengali households that features often in Sunday lunch menu.

This preparation contains light runny gravy or 'jhol' in which chicken and potatoes are immersed.