Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, bengali murgir jhol (chicken gravy). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Murgir jhol or Bengali chicken curry recipe: Jhol refers to the runniest form of sauce in Bengali cooking. This chicken curry recipe is all about freshness. Murgir Laal Jhol—a fiery red Bengali chicken curry. Chilli Chicken Recipe—Kolkata Restaurant Style Dry Chilli Chicken—Indo-Chinese Chicken Gravy Recipe.

Bengali murgir jhol (chicken gravy) is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Bengali murgir jhol (chicken gravy) is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook bengali murgir jhol (chicken gravy) using 22 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Bengali murgir jhol (chicken gravy):

1. Take 500 gm chicken
2. Prepare 3 potato
3. Make ready 3 onion
4. Take 2 tomato
5. Prepare 1 Bay leaf
6. Take 1 whole dry red chilli
7. Get 1/3 tsp Black peppercorn roughly crushed
8. Take 4 Green cardamoms roughly crushed
9. Take 4 cloves
10. Make ready 2 cinnamon 1' pieces
11. Get to taste Salt
12. Take 1/2 tsp sugar
13. Get as required Mustard oil
14. Make ready 4-5 Green chillies
15. Prepare 1 tsp Kashmiri mirch powder
16. Take 1/2 tsp turmeric powder
17. Take 1 tsp ginger paste
18. Get 1 tsp garlic paste
19. Get 1 tsp cumin powder
20. Prepare 1 tsp coriander powder
21. Get 1 1/2 cups hot water
22. Make ready 1/4 tsp garam masala powder

Murgir jhol is classic Bengali chicken curry. This is pure Indian home cooking. "Murgir Jhol" is quite a common dish in Bengali households that features often in Sunday lunch menu. This preparation contains light runny gravy or 'jhol' in which chicken and potatoes are immersed. Using big pieces of potatoes in meat curries is.

Steps to make Bengali murgir jhol (chicken gravy):

1. Heat 4-5 tbsp oil in a deep frying pan/kadai. Fry the potatoes over medium heat, let them turn golden brown in color, remove and keep aside. In the remaining oil temper with bay leaf, dry red chilli, green cardamoms, black peppercorns, cloves, and cinnamon.
2. Add sliced onions, fry until light brown in color. Add the ginger-garlic paste, cumin powder, coriander powder, kashmiri mirch powder, turmeric powder, and chopped tomatoes. Mix well and mash the tomatoes with the help of the spatula. Cook over medium heat until the masala starts leaving oil.
3. Add chicken pieces, fried potatoes, and green chillies. Cover and cook over low heat for 15 minutes, stir in between.
4. Now add hot water, mix, cover and cook over low heat until the chicken is fully cooked. Add salt when the chicken is half cooked.
5. Add sugar and garam masala powder at the end, mix and cook for 2-3 minutes more.
6. Delicious bengali chicken gravy is ready

This preparation contains light runny gravy or 'jhol' in which chicken and potatoes are immersed. Using big pieces of potatoes in meat curries is. Murgir Jhol is a Bengali style Chicken Curry where chicken pieces cooked with large potato chunks. It's called Jhol because the curry is much thinner here. Every Bengali family loves their Murgir Jhol.

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