Bengali murgir jhol (chicken gravy)
Bengali murgir jhol (chicken gravy)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, bengali murgir jhol (chicken gravy). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Bengali murgir jhol (chicken gravy) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Bengali murgir jhol (chicken gravy) is something which I have loved my entire life. They are nice and they look fantastic.

Basically, Murgir Jhol is a light Chicken Curry prepared in almost all Bengali households and this Jhol is characterized by the runniness and red color of the gravy and presence of well-cooked potatoes in the Chicken Curry. Murgir jhol is classic Bengali chicken curry. This is pure Indian home cooking. The jhol in murgir jhol, refers to the runniest form of sauce in Bengali cooking.

To begin with this recipe, we must first prepare a few ingredients. You can have bengali murgir jhol (chicken gravy) using 22 ingredients and 6 steps. Here is how you cook that.

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

Murgir jhol or aloo diye murgir jhol or Bengali sunday special light chicken curry is a quick and easy recipe of Bengal. Murgir jhol means a simple soup like healthy Bengali light chicken curry with potato which is a Sunday special nostalgia. This Bengali Chicken Curry is the easiest and the most go-to recipe which needs no special ingredients yet fits perfectly for the Sunday feast table. Also known as Chicken Jhol which means a chicken curry with a runny gravy.

Steps to make Bengali murgir 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

This Bengali Chicken Curry is the easiest and the most go-to recipe which needs no special ingredients yet fits perfectly for the Sunday feast table. Also known as Chicken Jhol which means a chicken curry with a runny gravy. Bonus points, it has potatoes! "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. Using big pieces of potatoes in meat curries is a signature for Bengalis which is not seen elsewhere.

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