Murgir Mangsho'r Jhol
Murgir Mangsho'r Jhol

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, murgir mangsho'r jhol. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Murgir Mangsho'r Jhol is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Murgir Mangsho'r Jhol is something that I’ve loved my whole life.

I adopted this Murgir Jhol recipe from Maa with very minimal changes. Basically, Murgir Jhol is a light Chicken Curry prepared in almost all Bengali households and this Jhol is characterized by the runniness and red color of the gravy and presence of well-cooked potatoes in the Chicken Curry. I believe Bongs love the Potato than the meat and for us, this typical jhol is a comfort food that we.

To get started with this particular recipe, we have to first prepare a few components. You can cook murgir mangsho'r jhol using 29 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Murgir Mangsho'r Jhol:
  1. Prepare Chicken:
  2. Take 3 Cloves Garlic,
  3. Prepare 25 g Ginger,
  4. Take 1/2 Red Onion Thinly Sliced,
  5. Prepare 2 Green Chilies Finely Sliced,
  6. Prepare 60 g Yogurt,
  7. Make ready 1 TBSP Turmeric Powder,
  8. Take Kashmiri Chili Powder, 1 TSP Adjust To Preference
  9. Prepare 1 TSP Bengal Style Garam Masala,
  10. Prepare Pinch Sea Salt,
  11. Get Pinch White Pepper,
  12. Prepare Pinch Dried Mushroom Powder.
  13. Take Fresh Lime Juice, 1 Lime
  14. Make ready 10 g Mustard Oil,
  15. Take 4-1 KG Boneless Skinless Chicken Thighs,
  16. Make ready Jhol:
  17. Get 200 g Potatoes Peeled Wedged Preferably Yukon Gold,
  18. Prepare 2 Bay Leaves,
  19. Prepare 3 Green Cardamons,
  20. Make ready 3 Cloves,
  21. Make ready 1 Cinnamon Stick,
  22. Make ready 8 Black Peppercorns,
  23. Prepare 2 Green Chilies Deseeded Finely Sliced,
  24. Take 30 g Mustard Oil,
  25. Take 2 Dried Chilies Preferably Kashmiri,
  26. Make ready 1.5 Red Onion Thinly Sliced,
  27. Make ready Pinch Demerara Sugar,
  28. Get 1 TBSP Turmeric Powder,
  29. Get Fresh Coriander Coarsely Chopped, For Garnishing

This Bengali Style 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 for a hearty weeknight. This chicken curry recipe yields tender chicken pieces in a hot, flavorful, stew-like jhol (curry). The defining characteristic of the Bengali-style chicken curry is the presence of potatoes.

Instructions to make Murgir Mangsho'r Jhol:
  1. Pls visit: https://www.fatdough.sg/single-post/2019/11/21/Bengal-Style-Garam-Masala for the recipe.
  2. Prepare the chicken. - - Add garlic and ginger into a mortar. - - Pound with a pestle until paste forms. - - You can do this in a food processor, but I personally find that mortar and pestle are easier to wash.
  3. Transfer the garlic ginger paste into a large shallow bowl. - - Add in the rest of the ingredients. - - Massage the marinade with the chicken until the chicken is well coated.
  4. After squeezing out the juice from the lime, do not discard the peels. Marinade the peels together with the chicken.* - - Cover with cling film and marinade in the fridge for at least 4 hrs or overnight.
  5. Prepare the jhol. - - In a sauce pot over medium heat, add water and potatoes. - - Bring it to a boil. - - Boil until the potatoes are fork tender. - - Do not over-boil the potatoes.
  6. Remove from heat and set aside. - - Add bay leaves, cardamons, cloves, cinnamon and peppercorns in a tea bag, making sure the tea bag is tied properly. - - In a skillet over medium heat, add mustard oil.
  7. As soon as the oil is heated up, add in the tea bag spices and dried chilies. - - Saute until aromatic. - - Add in the onions. - - Season with salt, white pepper and sugar.
  8. Saute until lightly caramelized. - - Add in turmeric. - - Saute until well combined. - - Add in 75g of hot water.
  9. Stir to combine well. - - Add in the chicken and the rest of the marinade. - - Stir to combine well. - - Add in the green chilies.
  10. Add in another 400g of hot water. - - Add in the boiled potatoes, making sure the potatoes are fully submerged into the stew. - - Stir to combine well. - - Bring it up to a simmer and cover.
  11. Continue cooking for 15 to 20 mins. - - Flip the chicken at half way mark. - - Stir occasionally to prevent burning.
  12. Once the stew has thicken slightly and coats the back of a spoon, taste and adjust for final seasonings with salt and white pepper. - - Garnish with coriander. - - Give it a final stir. - - Remove from heat. - - Serve immediately.

In Bengal, almost every family loves chicken curry or Murgir Mangsho'r Jhol and they have their own way of cooking it and it is not often that you will find two curries that taste exactly the same. This is the simplest form of Bengali chicken curry which proves to be the best combination with steamed rice, rooti or luchi. Great recipe for Murgir Mangsho'r Jhol. This dish is from East India, Bengal. The state is just a border away from Bangladesh.

So that’s going to wrap this up with this special food murgir mangsho'r jhol recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!