Murgir Jhol is just as delicious as the classic Mangshor Jhol (Mutton Curry). It is so comforting to have it along with some luchi (poori) for a nice weekend breakfast or with steamed rice for a perfect weekend lunch with your loved ones. You just don't need anything else to satiate your hunger and to give you full satisfaction. Murgir Jhol is a great party recipe that can be prepared during special occasions. You can also serve with pulao or any other Indian bread. So check out the step by step pictorial recipe to prepare this traditional Bong delicacy.
Marination -
- 600 gms. chicken with bones
- 1/2 cup yoghurt
- 1 tbsp. ginger-garlic paste
- salt to taste
- 1/2 tsp. turmeric powder
- 2 tbsp. Kashmiri red chili powder
- 1 tsp. roasted coriander powder
- 1 tsp. roasted cumin powder
- 1 tbsp. mustard oil
Other Ingredients -
- 3 tbsp. mustard oil
- 1-2 potatoes, cubed
- 2 bay leaves
- 1" cinnamon
- 2-3 green cardamoms
- 4-5 cloves
- 1 tsp. cumin seeds
- 1-2 onion, sliced
- 1 tomato, chopped
- 1 cup water
- 1 tsp. garam masala powder
- 1 tsp. ghee
- coriander leaves, chopped
Marinate the chicken with all the mentioned ingredients for 2-3 hours.
Heat oil in a pan and fry the potatoes till light brown. keep aside.
Temper the same oil with cumin seeds, bay leaves, cinnamon, cloves and cardamoms. Sauté for a few seconds.
Now add the onion and sauté till light brown. Add the tomatoes and cook till it is mashed.
Add the marinated chicken and sauté till dry. Add 1 cup water and the fried potatoes.
Mix well and cook, covered, till the chicken is tender and the gravy thickens to the right consistency.
Add the garam masala powder and ghee. Simmer for a minute and switch off the flame.
Garnish with coriander leaves and serve with steamed rice, pulao, plain biryani, puri or paratha for a comforting weekend meal with your loved ones.
Marinate the chicken with all the mentioned ingredients for 2-3 hours.
Heat oil & fry the potatoes till light brown. keep aside.
Temper the same oil with cumin seeds, bay leaves, cinnamon, cloves &
cardamoms. Sauté for a few seconds.
Now add the onion & sauté till light brown.
Add the tomatoes & cook till it is mashed.
Add the marinated chicken & sauté till dry.
Add 1 cup water and the fried potatoes. Mix well & cook, covered, till
the chicken is tender & the gravy thickens to the right consistency.
Add the garam masala powder & ghee. Simmer for a minute & switch off the flame.
Garnish with coriander leaves and serve with steamed rice, pulao, plain biryani, puri or paratha for a comforting weekend meal with your loved ones.
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