Mix And Stir Sunday Special Bengali Chicken Curry Murgir Jhol This bengali style basic chicken curry has another name too, sunday chicken curry. because most of the time this is cooked and enjoyed during sunday afternoon meals. when we grew up, used to have chicken mostly on sundays, the only holiday of the week and so naturally, it was something very special. How to make aloo diye murgir mangshor patla jhol. heat a pan, heat the oil (5 6 tbsp mustard oil), fry the potatoes first. fry the potatoes on low flame by covering the pan with a lid. fry the potatoes till get golden colour. remove it from the pan. then first add 2 bay leaves and then add finely sliced onion to the pan.
Mix And Stir Sunday Special Bengali Chicken Curry Murgir Jhol Combine the cumin, coriander, kashmiri chili powder, turmeric, salt and pepper in another small bowl. slice the onions thinly. slice the onion in half (from root to stem) then slice across the onion so you get half moons. cut your potatoes into 1 inch pieces. cut your chicken into largish bite size chunks. Cover and cook on low to medium heat until the chicken and the potatoes are cooked through. when the curry will be thicken as per your liking, add garam masala and roasted cumin powder to the curry and give it a good mix. cover the pan and turn off the heat. give at least 5 minutes of standing time before serve. Instructions. marinate the chicken pieces with yogurt, ginger paste, garlic paste, 1 2 tsp of turmeric powder, little salt, 1 tsp of kashmiri red chilli powder and 1 tbsp of mustard oil. keep is aside for 1 hour or overnight in the refrigerator. slice one onion and make a paste of one onion. make a paste of the tomato. 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. serve the hot murgir jhol with steamed rice.
Comments are closed.