Chicken Curry - Traditional Bengali Murgir Mangshor Jhol

One of the most traditional recipes in Bengali cuisine is Murgir Mangshor jhol. Basically it is a kind of chicken curry along with potatoes. This is one of the oldest weekend favorites of Bongs. We grow up with this menu present in all of our Sundays. There are two varieties of it – one with thick spicy gravy (kasha mangsho) and other one is Chicken curry (Murgir Jhol). Here is the lighter version with more gravy – Murgir Jhol. Here is the way you can create this age old charm yourself.

Preparation Time: - 30 min

Cooking Time: - 35~40 min

Servings: - 2~3 persons

Ingredients:-

1. Chicken - 250 gm (without skin)
2. Potatoes – 5~6 medium. The number can vary according to your affinity to it.
3. Yogurt - 4 tsp
4. Onions - 1 Large
5. Ginger paste – 1 ½ tsp
6. Garlic paste – 2 ½ tsp
7. Tomato – 1 large
8. Bay leaf – 2
9. Green chilly 2 slit or if you want more spicy then Red Chilly powder - 2 tsp
10. Turmeric powder - 1 tsp
11. Cinnamon - 1 inch stick
12. Green cardamom – 2 nos
13. Cumin powder – 1 tsp
14. Coriander leaves – ¼ cup (optional)
15. Sugar - 1 tsp
16. Salt - To taste
17. Garam Masala - 1 tsp
18. Oil – 4 tbsp. I used a 50:50 mixture or mustard and sunflower oil. You can use your favorite oil

Preparation:-

1. Marinate the chicken with turmeric powder, chilly powder (optional), yogurt and about 1 teaspoon of mustard oil and keep it aside for at least 30 min. The yogurt makes the chicken softer and juicy.

2. Boil the potatoes in a pressure cooker, cut into halves and peel it.

3. Heat 2 tbsp oil in a kadai in medium flame in a kadai. Fry with turmeric powder and salt. Until they turn golden yellow. Keep aside.

4. In a non-sticky kadai heat the rest of the oil in high flame and once heated add the sugar.

5. Once the sugar caramelizes add bay leaves, cinnamon, and cardamom.

6. After few seconds, add the chopped onions.

7. Once the onions turn golden brown add the ginger and garlic paste.

8. Fry it for about 5 min and then add the chopped tomatoes.

9. Add the chicken and mix altogether thoroughly.

10. Now add the cumin powder and stir thoroughly.

11. Add about 1 ½ cup of water and cover the chicken. Cook it on a low flame till chicken becomes tender, you may add more water if required.

12. Remove the lid and add the potatoes and coriander leaves. Cook another 2~3 min.

13. Finally add garam masala and mix the gravy again. Turn off the gas and cover the gravy for the next 5 min.
    

Now your dish is ready and I can smell the excellent aroma of the same. This gravy goes well with rice but it works with Roti or any kind of fried rice/Pulao also.



As always please feel free to comment, criticize and seek if any help is required. I am all ears.