What is the speciality of Murgir Jhol? Don’t you want to know. This is a simple chicken curry cooked with onion, garlic and ginger and few other dry spices and the gravy is thin and runny. Potatoes are must in this Murgir Jhol and it is cooked in mustard oil. Here I am sharing how to cook Bengali style Murgir Jhol.
Preparation time: 30 minutes
Cooking time: 60 minutes
Bengali Murgir Jhol/Sunday Special Bengali Chicken Curry/ Chicken in Thin Gravy
Chicken – 1/2 kg (500 gms)
Potato – 3 medium size (Cut into halves)
Onion – 3 medium size, chopped
Ginger Paste – 11/2 teaspoon
Garlic Paste – 1/2 teaspoon
Green Chilli – 2 to 4
Cumin Powder – 1 teaspoon
Coriander Powder – 2 teaspoon
Red Chilli Powder – 1/2 teaspoon
Turmeric Powder – 2 teaspoon
Salt to taste
Tomato – 1 small, finely chopped
Sugar – 1/2 teaspoon
Bay Leaf – 1
Dry Red Chilli – 1
Mustard Oil – 3- 4 tablespoon
1. Clean the chicken and marinate with salt turmeric and 1 tablespoon of mustard oil for at least half an hour. If required you can also add 1 teaspoon of lemon juice.
2. Heat oil in a wok and fry the potato pieces with salt and little turmeric powder and keep them aside.
3. Now add bay leaf and dry red chilli in the oil and start frying the onions.
4. Once the onions are translucent add ginger and garlic paste and stir them well.
5. Next add green chilli, tomato and all the dry spices and cook them well.
6. Also add sugar to balance the sourness of the gravy.
7. Add the marinated chicken and fried potatoes and cover the wok with a lid and cook under slow flame.
8. Take out the lid and stir in between so that the spices does not stick to the wok and get burnt.
9. When the chicken pieces are well cooked, add 2 to 3 cups of water and allow the curry to boil and adjust the salt.
10. After that the chicken pieces are softened switch off the gas and give the curry a standing time of 5 to 8 minutes with covering with the lid.
11. Finally serve the Murgir Jhol with plain rice (white rice).