Murgir Jhol

Bengali Chicken Curry



Difficulty: Easy | Prep Time: 10 mins | Cook Time: 20 mins| Yield: 5-6 Servings

INGREDIENTS
800 gms Chicken (Medium Pieces)
2 Medium Potatoes
1 Large Onion
1½ Medium Tomato
1 tsp Ginger Paste
½ tsp Garlic Paste
1 tsp Coriander Powder
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder*
1 Bay Leaf
2-3 Green Chillies**
4 tbsp Oil
Salt to taste

DIRECTIONS

1. Clean and wash the chicken.
2. Peel the potatoes and cut them into halves.
3. Make a paste of the onion, or, you may also finely slice them.
4. Chop the tomatoes.
   
5. Heat oil in a big pan or a pressure cooker.
6. Golden fry the potatoes and leave them aside.
7. To the same oil add the bay leaf and then the onions.
   
8. Fry till the onions are almost dark brown in colour.
9. Add the ginger and garlic paste and fry for about another minute.
10. Add the coriander, turmeric and red chilli powder and about ¼ cup of water.
11. Stir and fry the masala adding a bit of water from time to time. As soon as oil starts to separate add a little water.
    
12. Now add the tomatoes and a little salt. Cook with the masala for about a min.
13. Add the chicken and on medium heat cook it stirring occasionally. Do not add water so that chicken pieces get slightly fried in the process.
    
14. After another 4-5 mins add about 2 cups of water.
    
15. Stir, add the green chillies. You may make a slit in them if you would like a little hot gravy.
16. Add the fried potatoes as well.
    
17. Cover with lid and simmer until the chicken is soft and well done. Also ensure the potatoes are cooked. You may also pressure cook it, but make sure not to over cook as chicken and potatoes cook very quickly in a pressure cooker.
18. Check seasoning and the salt.
19. Serve hot with steaming hot rice. It’s lovely to have some very hot rice with some even more hot murgir jhol!

NOTES
* I used Kashmiri red chilli powder here, as it would give me a nice red coloured gravy without making it very hot.
** Optional