By Rajan Bhattacharya
September 27, 2024
Murgir Jhol is a traditional Bengali chicken curry, slow-cooked to perfection. Its rich flavours of spices, potatoes, and tender chicken bring warmth and joy to every family meal, especially during Durga Puja.
1kg chicken thighs (boneless, skinless) 350gms potatoes (cut into 1-inch cubes) 1 1/2 tsp panch phoran 1/4 tsp green cardamom seeds 1 cinnamon stick (3 inches) 2 tsp coriander powder 1 tsp cumin powder 2 tsp Kashmiri chilli powder
1 tsp turmeric powder 1/2 tsp black pepper 1 tsp salt 4 tbsp vegetable oil 2 large onions (thinly sliced) 2 tbsp garlic ginger paste 1 large tomato (diced) 1 cup chicken stock or water
Heat the oil in a large pot over medium heat and add the onions.
Cook the onions until they turn light brown, stirring occasionally for 15-20 minutes.
Add panch phoran, cardamom, and cinnamon to the onions and stir for 30 seconds.
Stir in the ground spices and garlic ginger paste and cook for 3 minutes.
Add diced tomatoes and cook until they soften, about 5-7 minutes. Add potatoes and chicken stock, cover, and simmer for 15-20 minutes.
Add the chicken pieces and simmer for 15 minutes, until the potatoes are tender and the chicken is cooked.