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. 

Chicken Soya Curry

          Chicken curry is very popular and is everyone's favourite main course. In fact, you must have had various versions of chicken curry. Now do try out my version, where I have paired chicken with soya bean granules to come up with this extremely unique and an equally yummy dish. It is a great party recipe, which is a must try, to surprise your loved ones. It is of course a great weekend lunch menu that can be enjoyed with naan, kulcha, tandoori roti, jeera rice, pulao or plain biryani.

          Just check on the marinade spices that I used. They are slightly different. I tempered the oil with mustard seeds, urad dal and chana dal. Then sautéed onion, ginger, garlic and green chilies, which I ground to a smooth paste along with fresh grated coconut, roasted peanuts, tamarind paste and yoghurt. The end result was this super yummy chicken curry to be enjoyed with your favorite Indian bread or any flavored rice.

• 500 gms. chicken, curry cut
• 1/4 cup soya granules, soaked in warm water for 10 minutes & drained
• 2 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• salt to taste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• coriander leaves to garnish

Marinade -

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal Gram)
• 1 onion, sliced 
• 2-3 garlic cloves
• 1" ginger
• 1-2 green chilies
• 2 tbsp. fresh grated coconut
• 2 tbsp. roasted peanuts
• 1/2 tsp. tamarind paste
• 1/2 cup yoghurt

          Marinade - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add urad dal and chana dal. Sauté for a few seconds.

          Add onion, ginger, garlic and green chilies. Sauté till light brown. Set aside to cool down. Then grind along with coconut, peanuts, tamarind paste and yoghurt into a smooth paste. 

          Marinate the chicken with this paste overnight in the refrigerator. 

          Heat oil and temper with cinnamon, cloves and cardamom. Sauté for a few seconds. 

          Add onion and stir fry till light brown. Add all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the marinated chicken and cook, covered till the moisture has evaporated.

          Add 1 cup water and the drained soya. Bring it to a boil and then cook, covered till the chicken is soft and the gravy comes to a desired consistency. Switch off the flame. 

          Garnish with coriander leaves and serve along with naan, kulcha, tandoori roti, jeera rice, pulao or plain biryani for a great weekend lunch.

Chicken in Coconut MIlk

          This is a very easy and an equally yummy chicken curry cooked in coconut milk. I made it a bit spicy to balance the sweetness of the coconut milk. There is not much frying or sautéing required and is basically simmered till done. I kept the gravy a little runny - a soupy type. However, you can adjust the consistency according to your preference. So it is a complete hassle free dish that can be enjoyed with any form of rice like steamed rice, pulao, plain biryani or jeera rice. 

• 500 gms. Chicken, curry cut
• 2 onion. blended into a paste
• 1 tbsp. ginger-garlic paste
• 1 cup yogurt, beaten
• 1/2 tsp. cumin-coriander powder
• 1/2 tsp. garam masala powder
• 2 tsp. red chili powder
• pinch of nutmeg powder
• salt to taste
• 2-3 tbsp. oil
• 2 Bay leaves
• 2 dry red chilies
• 1" stick cinnamon
• 3 cardamoms
• 4 cloves
• 1/2 tsp. peppercorns
• 1/2 mace
• 1 & 1/2 cups coconut milk
• 1 tsp. coriander leaves, chopped

           Marinate chicken with onion paste, ginger-garlic paste, yoghurt and all dry spices overnight or for a minimum of 3-4 hours. 

          Heat oil in a pan. Temper with bay leaves, dry red chilies, cinnamon, cardamom, mace, peppercorns and cloves. Sauté for a few seconds. 

           Add the chicken pieces from the marinade. Sauté on a high flame for 2-3 minutes. 

          Add the remaining marinade. Cover and simmer on a low flame till the chicken is done.

          Now add the coconut milk and bring it to a boil. Switch off the flame and garnish with coriander leaves. Serve with pulao, plain biryani, steamed rice or jeera rice.

Chicken Vindaloo - Goan style

          This is a signature dish of Goa. Vindaloo is generally prepared with pork, but I tried with chicken instead. It turned out quite spicy and tangy, where the whole garam masala, peppercorns, vinegar and red chilies plays a dominant role. A little bit of sugar is added to balance the taste and flavour with some hint of sweetness.  

          This yummy dish is generally relished with Goan pav bread but it goes very well with any type of rice or Indian bread. So check out the step by step pictorial recipe to prepare this Goan delicacy. 

          

• 500 gms. chicken, curry cut 
• 2 sliced onions
• 4-5 garlic cloves
• 1" ginger 
• 8-10 dry red chilies
• 10 peppercorns 
• 1 tsp. cumin seeds 
• 1 tbsp. coriander seeds 
• 1/2 mace
• 2-3 green cardamoms 
• 4-5 cloves
• 1" cinnamon stick 
• 1/4 cup vinegar
• 1/2 tsp. turmeric powder
• 1 tsp. sugar 
• salt to taste 
• 2-3 tbsp. oil 
• 1 tbsp. coriander leaves, chopped 

            Soak all the whole spices in the vinegar for an hour. Then blend along with ginger, garlic, turmeric powder, sugar and salt into a smooth paste. Marinate the chicken with this paste overnight.

          Heat oil in a pan and sauté the onion till light brown. Now add the marinated chicken and cook, covered on a medium flame till all the moisture has evaporated. (Keep stirring at intervals).

          Add 1 cup water and mix well. Cover and simmer on a medium flame till the chicken is cooked and  gravy thickens till you get the desired consistency. (Adjust the water accordingly).

          When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, pulao, plain  biryani, paratha, naan, tandoori roti or just plain chapati.

                   Soak whole spices in vinegar for an hour. Blend with ginger, garlic, turmeric                                     powder, sugar into a smooth paste. Marinate chicken with it overnight.

                                 Heat oil  & sauté onion till light brown. 

                                Add marinated chicken.

                                Cover and cook....

                                ..... till all moisture has evaporated.

                                  Add 1 cup water & give it a stir.

                                  Cover & simmer till chicken is cooked & gravy thickens.

            

                           When done, switch off the flame & garnish with coriander leaves. 

                                Serve with any type of rice or Indian flat bread. 

Lemon Chicken

          Looking for an easy and a citrus flavoured chicken curry? Then here is a simple recipe with minimum of spices. Light on your tummy and good for the kids too, as it is not spicy. You can adjust the amount of green chilies according to your preference. 

          If you want a soup like consistency increase the quantity of water. Relish with plain steamed rice, jeera rice, pulao, plain biryani or just plain chapati. So check the step by step pictorial recipe to prepare it.

• 500 gms. chicken on bones, curry cut
• 2-3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 2 green chilies, slit
• 3 tbsp. coriander leaves, chopped
• 8-10 kaffir lime leaves
• juice of 1/2 lime

          Heat 2 tbsp. oil in a pan and fry the chicken till light brown. Keep aside. 

          Heat remaining oil and temper with cumin seeds. Sauté for a few seconds.  Add the onion and garlic and sauté till light brown.

          Add the coriander leaves, coriander powder, slit green chilies, salt and turmeric powder. Sauté for a few seconds. 

          Now add the fried chicken, kaffir lime leaves and 1 & 1/2 cups water and cook, covered on low flame till the chicken is cooked and the gravy is slightly reduced.

          When done, add lemon juice and simmer for another minute. Switch off the flame and transfer to a serving dish. Serve with plain steamed rice, jeera rice, pulao, plain biryani or just plain chapati.

                      Heat 2 tbsp. oil & fry the chicken till light brown. Keep aside. 

                     Heat remaining oil & temper with cumin seeds. Then add onion & garlic
                     and sauté till light brown.

                    Add coriander leaves, green chilies & all dry spices. Sauté for few seconds. 

                     Add fried chicken, kaffir lime leaves & 1 & 1/2 cups water & cook, 
                     covered on low flame till chicken is cooked & gravy is slightly reduced.

                       When done, add lemon juice & simmer for another minute.

                      Serve with plain steamed rice, jeera rice, pulao, plain biryani or just
                      plain chapati.

Green Mango Chicken Curry

          This is the mango season and so here comes Green Mango Chicken Curry . It is fairly an easy and simple recipe that can be prepared for your sunday lunch / dinner or for any in-house party. Green mango and chicken are a good combo. They compliment each other and this amazing curry will be a welcome change on the dinner table. 

          Enjoy it as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti or just plain chapatti. This is a must try recipe. So what are you waiting for? Dish out this spicy, tangy and yummy delicacy by checking out the step by step pictorial recipe to prepare it. 

• 1 whole chicken, cut into medium size pieces
• 1 small raw mango, grated
• 1 small raw mango, sliced
• salt to taste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder or to taste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 3 tbsp. mustard oil
• 2-3 whole dry red chilies
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. panch phoron powder
• 1 tsp. coriander leaves, chopped

           Marinate the chicken with raw mango paste (save 1 tsp.), salt, turmeric powder, red chili powder, cumin powder, coriander powder and 1 tbsp. mustard oil for minimum 2-3 hours.

           Heat remaining oil and sauté the dry red chilies and sliced mango for 1-2 minutes. Add the onion and stir fry till light brown. Add the ginger-garlic paste and continue to sauté for a few seconds more.

          Add the marinated chicken and mix well. Cook, covered on a low flame till dry. Add 1/2 cup water and continue to simmer till done and when oil leaves the sides of the pan. Switch off the flame.

           Add the remaining 1 tsp. raw mango paste and panch phoron powder. Mix well and keep it covered for 2-3 minutes. Garnish with coriander leaves and serve with either rice or chapattis. 

                     Marinate chicken with raw mango paste, salt, turmeric powder, red chili
                     powder, coriander powder, cumin powder & 1 tbsp. mustard oil.

                  

                          Heat remaining oil & sauté red chilies & sliced mango for 1-2 min.

                                             Add the onion and stir fry till light brown. 

                                  Add ginger-garlic paste & sauté for a few seconds more.

                     Add marinated chicken & mix well. Cook, covered on a low flame till dry. 
                     Add 1/2 cup water & simmer till done. Switch off the flame.

                     Add remaining 1 tsp. raw mango paste & panch phoron powder. Mix
                     well and keep it covered for 2-3 minutes. 

                       Garnish with coriander leaves and serve with either rice or chapattis.