May 19, 2015

Murgir Jhol

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
  • Salt & sugar as per taste
  • 4 tablespoons mustard oil

  • Recipe :

    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) and fry till they splattered.
    When they started splattering 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 Pressure 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.


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