It is a traditional Bengali recipe Murgir jhol or chicken curry with potatoes. My mom used to prepare this jhol on every Sunday for lunch and I thoroughly enjoyed it with hot steamed white rice.
Serving Size: 3-4 people
Cooking Time: 60 mins
2 lbs of Skinless Chicken
2”long Ginger Paste
4 cloves of Garlic Paste
Paste of 5 Green Chillies
1 large Onion finely chopped
1 Tomato cut into pieces
2 Potatoes cut into blocks
Whole Garam Masala ( Cinnamon stick, cloves, cardamom)
1 tsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Kashmiri Red Chilly Powder
Half a tsp Pepper
1 tsp Garam Masala Powder
1 tbsp Lemon Juice
Salt and Sugar to taste
First marinate the chicken with turmeric powder, coriander powder, Kashmiri red chilly powder, lemon juice, cumin powder, pepper, and salt. Then mix it well and keep it in the refrigerator for about an hr.
Heat mustard oil in a pan. When oil is hot add bayleaf, and whole Garam Masala to sputter in oil.
Then add chopped onion and fry it until it is light brown. Now add ginger paste and garlic paste. Stir it well and fry it until the raw flavor of ginger and garlic paste is gone.
Add the marinated chicken and stir it. Then add the tomatoes and paste of green chillies. Mix it well and then add the potatoes. Saute it for about 20-25 mins on medium heat. Then add one and a half glass of warm water.
Now add salt and sugar as per taste and mix it well. Cover the lid and cook it for 15 mins.
Potatoes and chicken are now cooked after 10 minutes. Lastly add Garam Masala powder and mix it well and cover the lid and cook it for 5 more minutes.
Enjoy Chicken Jhol or chicken curry with steamed white rice. It also goes well with chapati, paratha, or roti. It took me about an hour to prepare this dish and serves 3-4 people.