Chicken Curry or Murgir Jhol Recipe
Chicken Curry or Murgir Jhol is Indian (Bengali Style) Chicken Curry prepared with spices,Onion,Garlic,Tomato and Yogurt/Curd.Try it out and enjoy this aromatic Chicken dish with Rice/Roti/Bread.
Ingredients for Chicken Marination:-
1. 1 pound of Chicken that is around 500 grams of Chicken with bones.
2. 1/2 cup yogurt or curd ( beaten )
3. 1/2 teaspoon each of turmeric powder + Paprika or Kashmiri chili powder + Black pepper powder or golmorich.
4. 1 teaspoon coriander powder
5. 1 teaspoon each of ginger and garlic coarsely crushed.
6. Salt as per your taste.
7. 1 teaspoon of Mustard oil (preferably) or you may use vegetable oil/sunflower or canola oil .
Ingredients for Curry/Jhol :-
1. 1 cup of sliced onion.
2. 1 teaspoon ginger crushed
3. 2 teaspoon of garlic crushed
4. 2 fresh chillies
5. 1/3 rd cup of totamto chopped
6. Potatoes (optional)
7. Garam Masala - around 1 inch cinnamon ( you may use little less or more )+ 4 cloves + 3 green cardamom /elaichi + 1/4 th of a whole Javetri/Mace (grind the spices in a mixer grinder )
8. Whole Spices - 2 bay leaves + 1/2 to 1/4 th teaspoon whole black peppercorns +2 green cardamom + 1/2 inch Cinnamon + 3 cloves
9. Powdered Spices - 1/2 teaspoon each of Paprika or kashmiri Chili Powder + Turmeric Powder + and around 1/4 th teaspoon of Cayenne or Red chili Powder (you may use more if you prefer more heat )
10. 1/2 teaspoon of Sugar and Salt as per your taste
11. I used Mustard Oil or you may use other cooking oil ( Sunflower/vegetable oil/canola)
Preparation :-
1. Start with marinating the Chicken with all the ingredients mentioned under marination and preferably keep it in the refrigerator for 30 min to 1 hr but in case you are in a hurry let the chicken marinate til the time you do the other preparations for the gravy :-).
2. Crush the ginger and garlic in a mortar and pestle ( hamaldista ) or coarsely in a grinder.
3. Slice the onion.
4. If using potatoes cut them into big chunks I left some peel on.
5. Prepare the garam masala/ spice ( point 7 under ingredients for Jhol/Curry )
Cooking :-
1. When you are all set proceed with the cooking :-).Begin by heating little oil in a deep bottom utensil / kadai / wok and then fry the Potatoes with sprinkle of turmeric powder til it starts turning golden in colour and keep them aside.
2. Next add little more oil ,heat it up and then add the whole spices ( point 8 under ingredients for curry/jhol ) and let it sizzle in the oil and infuse their flavours followed by the crushed garlic.Let the garlic turn golden and then add the sliced Onions.
3. Fry the Onion til it is golden in colour followed by the Tomatoes,ginger and powdered spices and sugar .Mix and let it cook (cover and cook) opening intermittently and mixing until the oil seeps out and the Tomatoes melt.( you may add the sugar later after the oil seeps since sugar delays the melting of Tomatoes ).
4. Next add the marinated Chicken ( keep the marinated Chicken out of the refrigerator for sometime before you add it ) and mix everything together.
5. Initially for few seconds keep the flame high while mixing and then bring it down to medium and then cover and cook for around 8 to 10 minutes or until the oil seeps (Koshano or Bhuno ) checking and mixing intermittently so that it does not burn.
6. Next add the fried Potatoes ( if using ) and mix everything and cook for 1 or 2 minute keeping an eye so that spices do not burn.
7. Next add 1 and 1/2 to 2 cups water (preferably warm ) as per your curry consistency,add salt and bring it to a boil .
8. Give a mix and the cover and cook until the Chicken and Potatoes (if using ) is cooked but checking intermittently.
9. Lastly add the fresh chili ( you may also crush and add the chili ) and the garam masala/spice (point 7 under ingredients for curry/jhol ) you may use store bought garam masala but in that case taste may vary depending on the ingredients used in the store bought garam masala.Give a mix.
10. Switch off the flame, cover and let it rest for few minutes before serving.
11. This goes best with hot steamed Rice/Roti or even bread :-).
Pictures:-
