By Suprita Mitter
September 2, 2024
Bengali-style chicken curry, or Murgir Jhol, is a flavourful, aromatic dish featuring tender chicken pieces cooked with potatoes in a spiced tomato-based gravy. Enhanced with mustard oil, whole spices, and green chillies, this curry is a comforting, hearty meal best enjoyed with steamed rice.
500 gms chicken 2 potatoes 2 large onions 2 tomatoes 1/2 cup yoghurt 2 tbsp ginger-garlic paste 2 green chilies 2 bay leaves 4 green cardamoms 4 cloves 1-inch cinnamon stick
1 tsp turmeric powder 1 tsp red chilli powder 1 tsp cumin powder 1 tsp coriander powder 1 tsp garam masala powder 3 tbsp mustard oil Fresh coriander leaves
In a bowl, mix the chicken pieces with yoghurt, turmeric powder, and a pinch of salt. Let it marinate for 30 minutes to 1 hour.
Heat 1 tbsp oil in a pan and fry the potato quarters until they are golden brown. Set them aside. In the same pan, add the remaining oil. Add bay leaves, cardamom, cloves, and cinnamon stick.
Add the chopped onions and cook until they turn golden brown. Add ginger-garlic paste. Add the chopped tomatoes and cook until they become soft.
Mix in turmeric powder, red chilli powder, cumin powder, and coriander powder. Add the marinated chicken to the pan and cook.Add the fried potatoes and slit green chillies.
Add about 1 cup of water to the pan to make the curry. Cover and simmer on low heat for about 20-25 minutes or until the chicken and potatoes are fully cooked.
Once the curry is done, sprinkle garam masala powder and garnish with fresh coriander leaves.