Murgir Jhol Homestyle Bengali Chicken Curry Glebe Kitchen 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.
Murgir Jhol Bengali Home Style Chicken Curry 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. Add salt and give a nice stir. cook it over medium low flame until the masala releases oil. in the meantime, take a bowl and add 1 teaspoon of turmeric powder, 1½ teaspoons red chilli powder, 1 teaspoon of cumin powder, 1½ teaspoon coriander powder and 2 tablespoons of water into it. make a paste of the spices. Grind it along with the soaked chillies into a smooth paste. heat mustard oil. add the spice paste and cook it for 3 minutes until the raw smell of garlic goes away. add the bay leaves. add onions and fry them for 8 to 10 minutes. add potatoes and the remaining salt (8g), and the yoghurt. Wash and clean the chicken pieces and take them in a bowl. marinate the chicken pieces with salt, 1 teaspoon of turmeric powder and 1 tablespoon of mustard oil for 30 minutes. meanwhile, heat oil in a wok and fry the potatoes with salt and turmeric powder. once the potatoes turn golden, take them out and keep aside.
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