Thursday, 13 December 2018

Murgir Jhol / Bengali Chicken Gravy

This dish is very commonly made in any Bengali home. The method may differ as per the house. This is how I make a quick chicken gravy at my place.  It can be enjoyed with hot steamed rice. 
750 grams Chicken cut into pieces 
Ground paste made with 2 Onions, 6 Garlic Cloves, 1 small piece of Ginger and 2 Green Chillies 
1 medium Tomatoe chopped 
2 Big size Potatoes peeled and cut into big chunks 
2 Bay leaves 
2 Cloves 
2 Green Cardomom 
6 Pepper Corns
1 small piece of Cinnamon 
1 tsp Sugar 
1/2 tsp Turmeric powder 
1 tsp Cumin powder 
1/2 tsp Coriander powder 
1/4 tsp Bengali Garam masala - 1 Cloves, 1small piece of Cinnamon and 1 Green Cardomom ground 
4 tbsp Mustard Oil
1/2 tsp Ghee

Take a pressure pan. Add mustard oil, let it heat up. Reduce the flame. Add potatoes and fry them. Remove the potatoes and keep it aside. In the same oil add the bay leaves, cloves, cinnamon, cardamom, pepper corns and green chillies. Let it crackle. Add the ground paste, sauté it for a minute. Add the sugar, salt, turmeric powder, cumin powder and coriander powder. Continue to sauté for another minute. Add the chicken and continue to sauté for another 2 minutes. Add the tomato and stir. Add 2 cups of water and cover the pan with the lid, let the gravy simmer for 5 minutes. Open the lid, add the potatoes. Now close the pressure pan lid and allow 3 to 4 whistles. Switch off the flame. Let pressure release. Open the lid. Drizzle the ghee and sprinkle the garam masala powder. Serve it hot with steamed rice. 

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