Chicken Curry in Bengali Style / Murgir Lal Jhol

Chicken Curry in Bengali Style / Murgir Lal Jhol

 

About:  This is an authentic Bengali chicken curry dish which almost made every Bengali household on Sunday. In my childhood, I used to have chicken mostly on Sundays. I remember when I was small I had waited for Sundays, generally I am a late riser, but particularly on Sunday I used to wake up early and did my homework fast and after taking bath goes straight to the kitchen and asked my mother whether chicken is cooked or not 😁.This is very basic kind of chicken curry dish with full of flavor. Because of its color my little sister called this "Murgir Lal Jhol". We used to have this curry with hot steamed rice and a slice of lime. This combination is heavenly to have.

Prep Time: 30 mins,       Cooking time: 30-40 mins,        servings: 2-3

 

Ingredients:

1. Chicken 500 grams (cut into small pieces).
2. Potato medium size 2-3 pieces (cut into half).
3. Turmeric 1 teaspoon.
4. Coriander powder 1 teaspoon.
5. Cumin powder 1 teaspoon.
6. Kashmiri Red Chili powder 1 tablespoon.
7. Red chili powder  ½ teaspoon.
8. Garam masala powder ½  teaspoon.
9. Clarified butter (ghee) 1 teaspoon.
10. Sugar 1½  teaspoon.
11. Oil 2-3 tablespoon.
12. Salt to taste

For Tempering:

1. Bay leaf  2 pieces.  
2. Clove 2-3 pieces. 
3. Cinnamon 1inch stick (1 piece). 
4. Cardamom 2 pieces crushed.

For Marination: 

1. Ginger garlic paste 2 teaspoon.
2. Salt 1 ½ teaspoon.  
3.  Turmeric powder 1 teaspoon.
4.  Mustard Oil 1 tablespoon.

For Gravy:

1. Onion, medium size 2 pieces
2. Tomato medium size 1 piece.
3. Green chilies 4-6  pieces.
4. Garlic 6-8 cloves.
5. Ginger 1 inch.

For Garnishing:

1. 1 slice of a lime.
2. Green chili 1-2 pieces.

 

Cooking Process:

Step1. Marinate the chicken with  ginger-garlic paste, turmeric, oil and salt keep aside for 15-20 mins.

Step2: Into a blender jar, add onion, tomato, green chilies, garlic, ginger and make a fine paste with add 2-3 tab spoon of  water and keep aside.

Step3: Put a wok in oven, add oil in it, then wait till its becoming hot. When the oil is hot, then added the potatoes and fry them until its becoming golden brown. Then fried potatoes kept aside, then add the tempering masalas in the same oil, which is bay leaf, cinnamon, cardamom and clove. After that add the paste masala for grave and cook for 2 minutes, then add the powdered masala which is turmeric, cumin powder, coriander powder, kashmiri red chili powder, red chili powder and sugar into it one by one and cook until oil is separate from the masala.

Step4: After that add the marinated chicken into it and cook for 5 minutes, when the chicken is releasing water, then add the fried potatoes and give a quick stir, here you can adjust the salt. Then cover it with a lid and cook chicken for 15-20 minutes or until it is tender.

Step5: After 20 minutes open the lid and check the chicken whether it is cooked or not. If it is tender, then as your need you adjust the gravy. If you want your gravy more thin, then add some hot water and adjust the salt also. When the consistency of your curry is perfect, then added the garam masala powder and  some ghee into it and make this gravy a boil, then turn off the gas and cover it with a lid and rest it for 5 minutes. After that, serve with hot steamed rice and enjoy.