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

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, bengali murgi r jhol (chicken gravy). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Bengali murgi r jhol (chicken gravy) is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Bengali murgi r jhol (chicken gravy) is something that I have loved my whole life.

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

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

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

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. Murgir jhol is classic Bengali chicken curry. This is pure Indian home cooking.

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

We had Chicken Curry for dinner. In a very Bengali way. chicken with potatoes, cooked and marinated with mustard oil, garnished with fresh cilantro from the. The kind is usually termed as the Robibar er Murgir Jhol (Sunday Chicken Curry) as it is laden with memories and almost a tradition to. "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. How to cook Murgir Jhol / Bengali Style Chicken Thin Gravy.

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