If you are looking for a delicious Murgir Jhol recipe or a Bengali Chicken Curry recipe, then you must check out this post, in which I am sharing on how to make Bengali Chicken Curry in a very easy manner.
I love the fact that how cooking can reduce the level of stress that we are going through! Besides, I prefer keeping myself keeping busy in the kitchen or reading a book that promotes positivity in some way, rather than sitting in front of the screen and getting depressed looking at those numbers. Through my cooking, I try to forget for some time that all of us are going through this pandemic. Yes, one of the tiniest organisms has humbled the might of even the most powerful people on the planet. It is a reminder from Mother Nature that all of us are equal. Probably, for the first time in our lives, we are praying not only for us but also for the community, because at the end of the day, we all are inter-connected! If it is affecting someone in the community, automatically, it will have an effect on everyone around them.
By the way, “Covidiot” is the new word born in the dictionary. Let’s not fall in this category. Please take lockdowns seriously for our own well-being. Social distancing is a must to break the chain. Stay safe from Covid-19. As long as you are at home, you are safe from Coronavirus and you should be proud that you are doing your bit in keeping the country safe from this bad omen, too!
This is the time to teach your kids and loved ones the basic life skills. We, in Mumbai, are so used to maids that without them, life just turns upside down! If you know cooking, atleast your life will be much easier during this lockdown period. If you don’t know how to cook, then this is the time you should get started. Cook wisely, depending upon how much supplies you have at home. As far as possible, refrain from going out and do utilize the ingredients that are already available at home. We have toned down our elaborate Bengali meals to an extent. But yes, we are still resorting to a well-balanced diet, so that we do not fall short of immunity.
We are now having non-vegetarian dishes only for lunch. This Bengali Chicken Curry or Murgir Jhol is one such Bengali curry that can be cooked with very few ingredients and is extremely light on stomach. It is a no-fail recipe that is low on spices, yet tastes great with both rice and roti. The trick to a fabulous Bengali Murgir Jhol is how expertly you do the Koshaano. Now, Koshaano is a Bengali term used for a dry curry which has been slow-cooked/sautéed until oil starts leaving the edges and the food acquires a caramelised colour. Once the Koshaano is right, then we add warm water and boil the whole thing to make a Jhol or broth. We Bengalis love our Jhols. Now don’t even get me started on that!
Murgir Jhol Recipe | Bengali Chicken Curry
- 6 Chicken legs (cut into two) without skin
- 2 tbsp Curd
- 3 tsp Salt (adjust according to taste)
- 2 tsp Turmeric powder
- 10 tbsp Mustard oil
- 1 tbsp Sugar
- 1 tbsp Ginger paste
- 1.5 tbsp Garlic paste
- 1/2 inch Cinnamon stick
- 1 Bay leaf
- 4 Cloves
- 4 Green cardamoms
- 1 Black cardamom
- 1 tsp Red chilli powder
- 6 Green chillies (slit)
- 4 Medium-sized potatoes (peeled, halved and fried with little salt)
- 4 Thinly sliced, medium-sized onions
- 2 tsp Onion paste
- 1 litre Warm water
- Marinate the chicken for atleast 2 hours with curd, half the salt, half the turmeric powder, ginger paste, garlic paste and 2 tbsp mustard oil.
- Heat the rest of the mustard oil till it is very hot. Add the bay leaf and the whole garam masala.
- Put the sliced onions in this and saute for 10 minutes on a medium heat. Reduce the flame and add the rest of the salt, sugar and turmeric. Saute until the onion caramelises completely and becomes mushy.
- Add the minced onions (onion paste) and cook further for about 5 min.
- Add the marinated chicken, fried potatoes and the red chilli powder, along with the marinade.
- Cook for almost 40 min on a medium flame, until the chicken looks well-browned and almost all the liquid has evaporated. Oil must start leaving the edges of the pan, which means that the process of Koshaano is well-done.
- Add warm water and green chillies. Cover and bring this to a rolling boil on a slow flame.
- Allow to boil for 10 min or until the potatoes are cooked through.
- Serve with steamed rice.