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Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, bengali murgir jhol (chicken gravy). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Bengali murgir jhol (chicken gravy) is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Bengali murgir jhol (chicken gravy) is something which I’ve loved my whole life.

Murgir jhol or Bengali chicken curry recipe: Jhol refers to the runniest form of sauce in Bengali cooking. This chicken curry recipe is all about freshness. This chicken curry recipe yields tender chicken pieces in a hot, flavourful, stew-like jhol (curry). It is so versatile that it can be eaten with rice/roti.

To begin with this particular recipe, we must first prepare a few components. You can have bengali murgir jhol (chicken gravy) using 22 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Bengali murgir jhol (chicken gravy):

1. Prepare 500 gm chicken
2. Make ready 3 potato
3. Prepare 3 onion
4. Make ready 2 tomato
5. Take 1 Bay leaf
6. Prepare 1 whole dry red chilli
7. Prepare 1/3 tsp Black peppercorn roughly crushed
8. Make ready 4 Green cardamoms roughly crushed
9. Make ready 4 cloves
10. Prepare 2 cinnamon 1' pieces
11. Prepare to taste Salt
12. Prepare 1/2 tsp sugar
13. Take as required Mustard oil
14. Prepare 4-5 Green chillies
15. Prepare 1 tsp Kashmiri mirch powder
16. Prepare 1/2 tsp turmeric powder
17. Prepare 1 tsp ginger paste
18. Make ready 1 tsp garlic paste
19. Get 1 tsp cumin powder
20. Prepare 1 tsp coriander powder
21. Make ready 1 1/2 cups hot water
22. Prepare 1/4 tsp garam masala powder

This is pure Indian home cooking. Bengali chicken curry or murgir jhol is a light and flavorful dish with a rich red gravy and melt in the mouth potatoes. बंगाली चिकन करी हिंदी में इंस्ट्रक्. "Murgir Jhol" is quite a common dish in Bengali households that features often in Sunday lunch menu. This preparation contains light runny gravy or 'jhol' in which chicken and potatoes are immersed. Using big pieces of potatoes in meat curries is.

Instructions to make Bengali murgir jhol (chicken gravy):

1. Heat 4-5 tbsp oil in a deep frying pan/kadai. Fry the potatoes over medium heat, let them turn golden brown in color, remove and keep aside. In the remaining oil temper with bay leaf, dry red chilli, green cardamoms, black peppercorns, cloves, and cinnamon.
2. Add sliced onions, fry until light brown in color. Add the ginger-garlic paste, cumin powder, coriander powder, kashmiri mirch powder, turmeric powder, and chopped tomatoes. Mix well and mash the tomatoes with the help of the spatula. Cook over medium heat until the masala starts leaving oil.
3. Add chicken pieces, fried potatoes, and green chillies. Cover and cook over low heat for 15 minutes, stir in between.
4. Now add hot water, mix, cover and cook over low heat until the chicken is fully cooked. Add salt when the chicken is half cooked.
5. Add sugar and garam masala powder at the end, mix and cook for 2-3 minutes more.
6. Delicious bengali chicken gravy is ready

This preparation contains light runny gravy or 'jhol' in which chicken and potatoes are immersed. Using big pieces of potatoes in meat curries is. Every Bengali family loves their Murgir Jhol. How to cook Murgir Jhol / Bengali Style Chicken Thin Gravy. Wash chicken pieces and apply little bit oil, salt and turmeric powder, curd, ginger garlic paste,chilly powder and coriander powder on it.

So that is going to wrap this up with this special food bengali murgir jhol (chicken gravy) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!