Robibarer Murgir Jhol from my Mother’s Kitchen!
Murgir Jhol, a popular dish in Bengali households, is a delightful Chicken Curry featuring a vibrant red gravy and the addition of potatoes.
Servings: 6 People
Calories: 513kcal
Cost: Rs 250
Ingredients
- 1 kg Chicken 12-14 Pieces- curry -cut
- 4 Potato each cut into 4 pieces
- 200 g Plain Curd/ Yogurt
- 5 Onion roughly chopped
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 3 tablespoon Tomato Puree
- ½ teaspoon Cumin Seed
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Bengali Garam Masala Powder
- 2 teaspoon Red Chili Powder
- 2 Bay Leaf
- 2 Dry Red Chilli
- 5 Green cardamom
- 1 Cinnamon Stick
- 2 Green Chilies
- 1 tablespoon Sugar
- 1.5 teaspoon Salt or to Taste
- 4 tablespoon Mustard Oil
Instructions
Prep Work
- Thoroughly wash the chicken pieces and gently pat them dry.
- For a minimum of 3-4 hours or overnight, marinate the chicken with half of the ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, a pinch of salt, yogurt, and one tablespoon of mustard oil.
Cooking
- In a deep pan, heat three tablespoons of mustard oil.
- Sprinkle ¼ Tsp. each of turmeric powder and salt on the potatoes and fry them until they turn a delightful golden brown. Set them aside once they are fried.
- Temper the remaining oil with bay leaf, dry red chilies, green cardamom, cinnamon stick, and cumin seeds.
- Caramelize the sugar in the oil by cooking it.
- Fry the sliced onions until they become translucent, as this step is crucial for achieving a richly colored gravy.
- Next, add the remaining ginger-garlic paste and fry it on low heat for 2-3 minutes.
- Then, add the pureed tomatoes and fry for an additional 5 minutes.
- In low heat, fry the remaining cumin powder, coriander powder, turmeric powder, Kashmiri red chili powder, and salt for 4-5 minutes (you can add 1-2 tablespoons of water intermittently).
- Combine fried potatoes with water and mix thoroughly, allowing them to cook for 5 minutes.
- Meanwhile, bring about 1 liter of water to a boil in a separate pot. Pour the boiling water into the chicken mixture.
- Enhance the gravy by adding whole green and red chilies, which will infuse it with a delightful flavor. Take a spoonful of the gravy to taste and adjust the spices as needed.
- Cover the pan with a lid and let the chicken simmer on medium heat for approximately 10 minutes, or until it becomes tender.
- Stir in the garam masala powder to give the curry a final touch.
- Turn off the heat and let the Murgir Jhol sit for 5 minutes.
Serving Suggestion
- Serve the hot Murgir Jhol with steamed rice.
Video
Notes
Substitution
- Mustard Oil is an essential ingredient for a complete Murgir Jhol. No other type of Oil can replicate the unique flavor it adds.
- Kashmiri Red Powder enhances the curry with its vibrant red color.
- Feel free to adjust the amount of salt and chili powder according to your personal taste.
Nutrition
Serving: 150g | Calories: 513kcal | Carbohydrates: 33.8g | Protein: 56.3g | Fat: 16.3g | Saturated Fat: 3g | Cholesterol: 133mg | Sodium: 642mg | Fiber: 5.1g | Sugar: 7.7g
