Name: Bengali Chicken Curry With Potato (Aloo Murgir Jhol) recipe by Sharmila Dutta at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: To marinate:; Chicken with bone (cut into medium size pieces) 400 gm; 1 tsp ginger-garlic paste; Salt to taste; 1/2 tsp turmeric powder; 1/2 cup/ 100 gm yogurt; To prepare curry:; Mustard oil 1/4 cup; Whole garam masala (Cinnamon- 2 stick, Clove- 4, Green cardamom- 4, Bay leaves - 2); Garlic-ginger paste 1 tsp; Onion (thinly sliced) 2 (large); Onion puree 1 (large); Tomato paste/ puree 2 (medium); Red chilli powder 1 teaspoon; 1 tsp cumin and coriander powder; 1/4 tsp garam masala powder; Chopped coriander leaves of few sprigs; Potato (cut into quarter) 2 (big); Salt and sugar to taste; 1 -2 cup of water to make it liquid stew

ABOUT Bengali Chicken Curry With Potato (Aloo Murgir Jhol) RECIPE

“Jhol” is a term that denotes liquid curry/stew which is prepared with onion, tomato, ginger, garlic, seasonings and water (to make liquid). You can put chicken, fish, egg or any non veg stuffs in the curry and it will come out nice. It is spicy and generally serve with steamed rice. It’s a comfort food in Bengali and Odisha houses.

Ingredients Serving: 4

To marinate:
Chicken with bone (cut into medium size pieces) 400 gm
1 tsp ginger-garlic paste
Salt to taste
1/2 tsp turmeric powder
1/2 cup/ 100 gm yogurt
To prepare curry:
Mustard oil 1/4 cup
Whole garam masala (Cinnamon- 2 stick, Clove- 4, Green cardamom- 4, Bay leaves - 2)
Garlic-ginger paste 1 tsp
Onion (thinly sliced) 2 (large)
Onion puree 1 (large)
Tomato paste/ puree 2 (medium)
Red chilli powder 1 teaspoon
1 tsp cumin and coriander powder
1/4 tsp garam masala powder
Chopped coriander leaves of few sprigs
Potato (cut into quarter) 2 (big)
Salt and sugar to taste
1 -2 cup of water to make it liquid stew

Instructions

Clean the chicken pieces, then marinate with ginger-garlic paste, turmeric powder, salt and yogurt. Leave it for 20 -25 minutes. (The longer, the better the marinade will be.)
In the meantime, start preparing the curry. First shallow fry the potatoes along with salt and turmeric powder. Keep aside.
Heat more mustard oil and temper with whole garam masalas. Then add sliced onion and green chillies, fry till it turns golden brown. Sprinkle little amount of salt and sugar while frying the onion. The salt will help the onions to cook fast and sugar gives a caramelizing color.
Add the ginger-garlic paste and saute till the raw smell goes away.
Next add the onion and tomato puree. Cook until the oil leaves the masala and a nice tempting aroma emits. Next add the chicken and fried potato.
Cook on high flame for 10 - 15 minutes, without covering the pan until moisture evaporates, then cook on a low flame for another 5 minutes.
Serve it warm with rice for best taste.

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