Murgir Jhol (Bengali Chicken Curry)

 

             Murgir Jhol is just as delicious as the classic Mangshor Jhol (Mutton Curry). It is so comforting to relish 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. 

Hariyali Chicken (Green Chicken Curry)

 

              This is an incredible Hariyali Chicken Curry (Green Chicken Curry) perfect for special occasions. This great party recipe has very simple ingredients easily available in your kitchen. You can keep the gravy thin or thicken it accordingly. Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti, lachcha paratha or chapatti for a sumptuous meal. Give it a try by following the step by step pictorial recipe to prepare this mouth-watering delicacy. 

           The main flavor in the gravy comes from the use of fresh coriander and mint leaves that gives this yummy chicken gravy the perfect green color. In fact, in this recipe, I have made use of some leftover green chutney and it turned out just amazing. So it has a balance of sweetness, tanginess and spiciness coming from the use of onion, yoghurt, lime juice and green chilies. 

             

Ingredients - 

• 500 gms. chicken on bones, curry cut, washed well & drained
• 1 tbsp. mustard oil
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed
• 3 tbsp. oil
• 1 onion, sliced
• 3 green chilies
• handful of coriander leaves, chopped
• ginger julienne to garnish

To grind - 

• 1 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 2 tbsp. yoghurt
• 1" ginger
• 3 garlic cloves
• 2-3 green chilies
• 1 tsp. lime juice
• salt to taste

          For the green paste, grind all the above mentioned ingredients into a smooth paste. 

          Add this paste to the chicken along with roasted coriander powder, roasted cumin powder, garam masala powder, 1 tbsp. mustard oil and kasuri methi. Mix well. 

          Marinate the chicken with this green paste for 2-3 hours.

          Heat 3 tbsp. oil in a pan and sauté the onion till light brown. 

          Now add the marinated chicken and sauté till the oil separates. 

          Add 1 cup water, green chilies and coriander leaves. Mix well and simmer, covered, on a low flame for 10-15 minutes or till the chicken is tender.

          When done, switch off the flame. Garnish with ginger julienne and serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti, paratha or chapatti for a sumptuous meal. 

  Add the green paste, roasted coriander powder, roasted cumin powder, 

  garam masala powder, 1 tbsp. mustard oil & kasuri methi to the chicken.

       Mix well. Marinate the chicken with this green paste for 2-3 hours.

               Heat 3 tbsp. oil in a pan & sauté the onion till light brown. 

                   Add the marinated chicken & sauté till the oil separates. 

                    Add 1 cup water, green chilies & coriander leaves. 

Mix well & simmer, covered, on a low flame for 10-15 minutes or till

 the chicken is tender.

Garnish with ginger julienne & serve with steamed rice, jeera rice, 

plain biryani, naan, tandoori roti, paratha or chapatti. 

Chicken Kosha (Chicken Curry - Bong style)

 

          Chicken Kosha is just as delicious as the classic Bengali Mutton Kosha. Kosha means frying the marinated chicken on a low flame till almost dry before adding the water. It is a dry preparation and it is so comforting to have it along with some luchi (poori) for a nice weekend breakfast. 

          

             You just don't need anything else to satiate your hunger and to give you full satisfaction. It is a great party recipe that can be prepared during special occasions.  Serve with hot steamed rice, pulao or any other Indian bread. So check out the step by step pictorial recipe to prepare this traditional Bong delicacy.

Marination - 

• 500 gms. chicken with bones, curry cut
• 1/2 cup yogurt
• 2 tbsp. Kashmiri red chili powder
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. mustard oil

Other Ingredients - 

• 2-3 tbsp. mustard oil
• 1-2 potato, cubed
• 2- dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 onion, sliced
• 1 tbsp. tomato paste mixed with 1/4 cup water / puree of 1 tomato

          Marinate the chicken with all the mentioned ingredients overnight or for a minimum of 5 hours.

          Heat oil in a pan and sauté the potato till light brown. Keep aside. Temper the same oil with bay leaves, dry red chilies, cumin seeds, cinnamon, cardamom and cloves. Sauté for a few seconds. 

            Now add the onion and stir fry till light brown. Add the marinated mutton and tomato puree. Mix everything well and cook, covered on a low flame till almost dry. 

          Add the fried potatoes and 1/2-1 cup water and cook again on a low flame till done and the gravy is thick. 

          Serve with hot steamed rice, pulao, luchi (poori), paratha or chapatti. 

                        Marinate the chicken with all the ingredients overnight or for a 

                        minimum of 5 hours.

                          Heat oil in a pan and sauté the potato till light brown. Keep aside. 

                      Temper the same oil with bay leaves, dry red chilies, cumin seeds, 

                       cinnamon, cardamom and cloves. Sauté for a few seconds. 

                                  Now add the onion and stir fry till light brown. 

                        Add the marinated mutton and tomato puree. Mix well and cook, 

                        covered on a low flame till almost dry. 

                                  Add the fried potatoes and 1/2-1 cup water.

                                Cook further on a low flame till done and the gravy is thick. 

                          Serve with hot steamed rice, pulao, luchi (poori), paratha or chapatti. 

Tomato Chicken

 

            If you are looking for a simple chicken curry, then you need to try this easy No-Frills Tomato Chicken. It is a must try recipe that can be served during special occasions. In this recipe, the chicken is first fried and then cooked in a tomato based curry. It is very yummy, divine and is a great party recipe. It goes very well with steamed rice, jeera rice, plain biryani, kulcha, tandoori roti, naan or just plain chapatti. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken, curry cut
• 3 tbsp. oil
• 2 bay leaves
• 1" cinnamon
• 2-3 green cardamoms
• 1 big cardamom
• 4-5 cloves
• 1 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. red chili powder
• 1/2 cup tomato puree
• 2 tbsp. tomato paste
• 2 green chilies, slit
• 1/2 tsp. kasuri methi, crushed
• handful of coriander leaves, chopped

          Marinate the chicken with a pinch of salt, turmeric powder and red chili powder for an hour. 

          Heat 1 tbsp. oil in a pan and fry the marinated chicken till light golden in colour. Drain and keep aside. 

          Heat remaining oil and temper with bay leaves, cinnamon, green cardamoms, one big cardamom and cloves.

          Add the sliced onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices (except salt) mixed with some water. Cook till the oil separates. Add the tomato puree and the tomato paste. Sauté well. 

          Add the fried chicken and salt to taste. Mix everything well so that the chicken is well coated with the masala. 

          Now add 1 cup water, kasuri methi and slit green chilies. Give it a stir. Cover and simmer for 10-15 minutes or till the chicken is tender.

          When done, garnish with coriander leaves and serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapatti.

                          Marinate the chicken with a pinch of salt, turmeric powder & red 

                          chili powder for an hour. 

                        Heat 1 tbsp. oil & fry the marinated chicken till light golden in colour. 

                        Drain and keep aside. 

                              Heat remaining oil & temper with bay leaves, cinnamon, green

                              cardamoms, one big cardamom and cloves.

                   

                                  Add the sliced onion and sauté till light brown.

                      Add the ginger-garlic paste and all the dry spices (except salt) mixed 

                      with some water. Cook till the oil separates. 

                                 Add the tomato puree and the tomato paste. Sauté well. 

                        Add the fried chicken & salt to taste. Mix well so that the chicken is

                        well coated with the masala. 

                             Add 1 cup water, kasuri methi & slit green chilies. Give it a stir.

                         

                              Cover & simmer for 10-15 minutes or till the chicken is tender.

                                  When done, garnish with coriander leaves.

                        Serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori 

                        roti or just plain chapatti.