(Inputs By: Biswajit Khamaru, Chef, Jhore Jole Jongole)
Desi Murgir Jhol is a quintessential Bengali chicken curry dish. It is an easy dish that tastes good and warms the heart. Traditionally prepared with country chicken, this is a very commonly prepared dish in many Bengali homes. It is extensively consumed on normal days and during festive times.
Murgi means chicken, and therefore, jhol here means thin gravy in fragrant sauce. Unlike thick, creamy Bengali chicken curry, Desi Murgir Jhol is light and packs delicious aromas from fresh spices, tomatoes, potatoes, and mustard oil. The secret of the taste, however, is fresh desi chicken.
This dish can be prepared quickly and easily to pair with steamed rice or chapati. A slow-cooked blend of onions, garlic, ginger, and whole spices creates a broth that is both spicy and soothing. The addition of potato is a signature element in Bengali curries, making it even more wholesome.Â
If you are looking for an easy yet delicious way to prepare a home-style chicken curry, Desi Murgir Jhol is the perfect choice. Follow these easy steps to recreate this classic Bengali delicacy in your kitchen.
Ingredients
- 240 Gram Chicken portion currycut
- 2 Piece Potatoes, peeled and cut into quarters
- 2 Piece Onions, finely chopped
- 2 Piece Tomatoes, sliced
- 2 Tablespoon Garlic paste
- 1 Tablespoon Ginger paste
- 4 Piece Green chillies, slit
- 2 Tablespoon Vegetable oil
- 1 Teaspoon Cumin seeds
- 1 Piece Bay leaf
- 3 Piece Dry red chilies
- 1 Teaspoon Turmeric powder
- 1 Teaspoon Red chili powder (adjust to taste)
- 1 Teaspoon Coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
Cooking Instructions
Heat vegetable oil in a deep pan or kadhai over medium heat.
Add cumin seeds, bay leaf, and whole dry red chilies. Sauté for a few seconds until they start to crackle.
Add chopped onions to the pan. Sauté until they turn golden brown.
Add garlic paste and ginger paste. Sauté for another minute until the raw smell disappears.
Add sliced tomatoes and green chilies to the pan. Cook until the tomatoes become soft and mushy.
Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for 2-3 minutes until the spices are fragrant.
Add chicken pieces to the pan. Coat them well with the masala mixture.
Add potatoes to the pan, stirring to combine with the chicken and spices.
Pour in enough water to cover the chicken and potatoes. Season with salt according to taste.
Cover the pan and let the curry simmer for about 20-25 minutes on medium heat, or until the chicken is cooked through and the potatoes are tender.
Check for seasoning and adjust salt and spices if necessary.
Garnish with fresh coriander leaves and serve hot with steamed rice or roti.
Summary
Know How To Prepare Desi Murgir Jhol With These Easy Steps
Aromatic, spicy, and comforting, Desi Murgir Jhol is a classic Bengali chicken curry made with country chicken, potatoes, and flavourful spices.
Source : Special Arrangemnet
Ingredients
- 240 Gram Chicken portion currycut
- 2 Piece Potatoes, peeled and cut into quarters
- 2 Piece Onions, finely chopped
- 2 Piece Tomatoes, sliced
- 2 Tablespoon Garlic paste
- 1 Tablespoon Ginger paste
- 4 Piece Green chillies, slit
- 2 Tablespoon Vegetable oil
- 1 Teaspoon Cumin seeds
- 1 Piece Bay leaf
- 3 Piece Dry red chilies
- 1 Teaspoon Turmeric powder
- 1 Teaspoon Red chili powder (adjust to taste)
- 1 Teaspoon Coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
Main Procedure
Heat vegetable oil in a deep pan or kadhai over medium heat.
Add cumin seeds, bay leaf, and whole dry red chilies. Sauté for a few seconds until they start to crackle.
Add chopped onions to the pan. Sauté until they turn golden brown.
Add garlic paste and ginger paste. Sauté for another minute until the raw smell disappears.
Add sliced tomatoes and green chilies to the pan. Cook until the tomatoes become soft and mushy.
Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for 2-3 minutes until the spices are fragrant.
Add chicken pieces to the pan. Coat them well with the masala mixture.
Add potatoes to the pan, stirring to combine with the chicken and spices.
Pour in enough water to cover the chicken and potatoes. Season with salt according to taste.
Cover the pan and let the curry simmer for about 20-25 minutes on medium heat, or until the chicken is cooked through and the potatoes are tender.
Check for seasoning and adjust salt and spices if necessary.
Garnish with fresh coriander leaves and serve hot with steamed rice or roti.
