Bengali murgi r jhol (chicken gravy)
Bengali murgi r jhol (chicken gravy)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, bengali murgi r jhol (chicken gravy). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Bengali murgi r jhol (chicken gravy) is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Bengali murgi r jhol (chicken gravy) is something which I’ve loved my whole life. They are fine and they look fantastic.

It's time for dinner and Ananya Banerjee shows you how to make Murgi-r Jhol. This quintessential Bengali recipe is easy to make and will surely win the. Murgir jhol or Bengali chicken curry recipe: Jhol refers to the runniest form of sauce in Bengali cooking.

To get started with this recipe, we have to prepare a few ingredients. You can cook bengali murgi r jhol (chicken gravy) using 22 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Bengali murgi r jhol (chicken gravy):
  1. Prepare 500 gm chicken
  2. Make ready 3 potato
  3. Prepare 3 onion
  4. Prepare 2 tomato
  5. Make ready 1 Bay leaf
  6. Take 1 whole dry red chilli
  7. Take 1/3 tsp Black peppercorn roughly crushed
  8. Get 4 Green cardamoms roughly crushed
  9. Get 4 cloves
  10. Get 2 cinnamon 1' pieces
  11. Get to taste Salt
  12. Take 1/2 tsp sugar
  13. Get Mustard oil
  14. Prepare 4-5 Green chillies
  15. Get 1 tsp Kashmiri mirch powder
  16. Make ready 1/2 tsp turmeric powder
  17. Take 1 tsp ginger paste
  18. Get 1 tsp garlic paste
  19. Prepare 1 tsp cumin powder
  20. Get 1 tsp coriander powder
  21. Prepare 1 1/2 cups hot water
  22. Make ready 1/4 tsp garam masala powder

It was a ritual back home to cook this Chicken Curry or Mangshor Jhol on every other Sunday. "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. Murgir jhol is a chicken and potato curry made by everybody's mom in Bengal. Chicken, potatoes, tomatoes and panch phoran make this a family classic.

Instructions to make Bengali murgi r jhol (chicken gravy):
  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

Murgir jhol is classic Bengali chicken curry. This is pure Indian home cooking. 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. Let it marinate for half an hour.

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