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The ingredients needed to cook Murgir Jhol l Bengali Chicken Curry with Potato:
- Prepare 500 gms curry cut chicken
- Use 2 potatoes, diced
- Get 1 tomato, chopped
- Get 1 large onion, chopped
- Provide 5 green chillies, slitted
- Provide 1 handful garlic cloves, crushed
- Get 1 inch ginger, grated
- You need 1 cinnamon stick (dalchini)
- Get 5 green cardamom (elaichi)
- Take 5 cloves (laung)
- Take 2 star anise (chakra phool)
- Provide 2 bay leaves (tej patta)
- Use 1 tea-spoon cumin powder (jeera)
- Use 1/2 tea-spoon turmeric powder (haldi)
- You need 1/2 tea-spoon red chilli powder
- Get 3-4 table-spoon mustard oil
- Prepare To taste salt
Instructions to make Murgir Jhol l Bengali Chicken Curry with Potato:
- Wash the chicken pieces properly and rub some turmeric powder and salt. Shallow fry the pieces and keep aside.
- Heat oil in a pan and fry the potato pieces with little turmeric powder and salt. Once they are golden yellow, remove from the pan and keep aside.
- Heat some more oil and add bay leaves, cinnamon, cardamoms, cloves, star anise, chopped onion and crushed garlic. Sautè until the onion turns translucent and the mixture starts spreading aroma.
- Now, add grated ginger, green chillies and tomato. Stir till the tomato becomes soft and mushy.
- Add cumin powder, turmeric powder, red chilli powder and required salt and stir for 2 minute on medium flame.
- Now, add the fried potato and mix well.
- Add 3 cups of warm water and bring it to boil.
- Now, add the chicken pieces and cover the lid. Cook for 15-20 minutes on low flame.
- Open the lid and check if the chicken is well cooked and the consistency of the gravy. There should be enough gravy in the curry.
- Once the chicken is well cooked, turn off the flame and remove it in a serving vessel.
- The Murgir Jhol is ready to be served now.
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