Sunday Special Bengali Chicken Curry Or Murgir Patla Jhol

Murgir Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal. 

Preperation Time: 30 Minute
Cooking Time: 1 Hour

Ingredients:

• 1 young chicken cut into pieces
• Potato 2 medium size cut into half
• 1 medium size Onion finely chopped
• 2 tablespoons ginger & garlic paste
• 2 ripe tomatoes chopped
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 4 Green Cardamom Pods
• 4-5 Clove
• 1 Cinnamon Stick
• Little Javetry
• Salt & sugar as per taste
• 4 tablespoons mustard oil

Method:

• Clean and wash the chicken in cold water and sieve the excess water and keep aside for 30 minutes.
• After 30 minutes take a large bowl and place the chicken pieces into it and marinate it with turmeric, red chili, chopped tomatoes and 1 tablespoon oil and set aside for 1 hour.
• Now heat the remaining oil in a heavy bottomed pan and fry the potatoes till golden brown and keep in a bowl.
• In the same oil add the whole garam masala (4 green cardamom pods, 4-5 cloves, 1 cinnamon stick, little javetry) and fry till they splatture.
• When they started splatturing add the onion and some salt and sugar and cover the pan and simmer it to make the onion soft.
• When the onion will be soft add the ginger garlic paste and fry for 5 minutes with adding little water.Now add the marinated chicken and cover the pan and cook the chicken on medium heat for 15 minutes.
• After 15 minutes open the lid and higher the heat to evaporate all the water came out from the chicken.
• When all the water will be evaporated fry the chicken with the masala till oil comes out from the masala.
• When oil starts coming from the masala add 2 cups of water in to the pan and place all the curry in a pressure cooker, add fried potatoes and pressure cook with 2 whistles.
• If you do not have any Pressrue Cooker, cook the chicken curry in the same pan where you stir fried the chicken with the spices. Add 2 cups of water to the pan and cook the chicken with an airtight lid on medium low heat for 15-20 minutes, till the chicken and potatoes are tender.
• When the pressure will be out from the cooker open the lid and serve the "Murgir Jhol" with steamed rice.