Murgir Mangsho'r Jhol

Name: Murgir Mangsho'r Jhol
Cuisine: British
Ingredients: Chicken:; 3 Cloves Garlic,; 25 g Ginger,; 1/2 Red Onion Thinly Sliced,; 2 Green Chilies Finely Sliced,; 60 g Yogurt,; 1 TBSP Turmeric Powder,; Kashmiri Chili Powder, 1 TSP Adjust To Preference; 1 TSP Bengal Style Garam Masala,; Pinch Sea Salt,; Pinch White Pepper,; Pinch Dried Mushroom Powder.; Fresh Lime Juice, 1 Lime; 10 g Mustard Oil,; 4-1 KG Boneless Skinless Chicken Thighs,; Jhol:; 200 g Potatoes Peeled Wedged Preferably Yukon Gold,; 2 Bay Leaves,; 3 Green Cardamons,; 3 Cloves,; 1 Cinnamon Stick,; 8 Black Peppercorns,; 2 Green Chilies Deseeded Finely Sliced,; 30 g Mustard Oil,; 2 Dried Chilies Preferably Kashmiri,; 1.5 Red Onion Thinly Sliced,; Pinch Demerara Sugar,; 1 TBSP Turmeric Powder,; Fresh Coriander Coarsely Chopped, For Garnishing

Daniel Lim @fatdoughsg

Singapore

This dish is from East India, Bengal. The state is just a border away from Bangladesh. It is quite confusing as Bengalis living in India are Indian and Bengalis living in Bangladesh are Bangladeshis. Are you scratching your head already? The Bengalis living in India are mostly Hindus while the Bengalis residing in Bangladesh are mostly Muslims. Either way, Bengali is ethnicity.

With that outta the way, let's talk about this dish. Jhol is what the Bengalis call a spicy and flavorful stew or sauce. Are you ready to scratch your head again? When the English colonized India, they called every stews, sauces and gravies "curry". Yes, the term "curry" is invented by the English. Here's another head-scratching fact: There are quite a lot of Bengalis who migrated to Singapore centuries ago. They brought this famous household dish with them. Yogurt wasn't vastly available back in that day and age, so it was replaced with coconut milk. It has evolved to what Singaporeans know and love as Chicken Curry today.

The mistake which a lot people do is to cook the potatoes and different cuts of chicken at the same time. Each of which has different cooked timing. The best is to use the same cuts of chicken and to parboil the potatoes beforehand before adding into the stew or jhol. This isn't your typical Chicken Curry. It isn't greasy and blend; but rather, stacking layers of flavors and succulent tender potatoes and chicken. I really hope you will give this recipe a try.

Daniel Lim @fatdoughsg

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Ingredients

Chicken:
3 ClovesGarlic,
25 gGinger,
1/2Red Onion Thinly Sliced,
2Green Chilies Finely Sliced,
60 gYogurt,
1 TBSPTurmeric Powder,
Kashmiri Chili Powder, 1 TSP Adjust To Preference
1 TSPBengal Style Garam Masala,
PinchSea Salt,
PinchWhite Pepper,
PinchDried Mushroom Powder.
Fresh Lime Juice, 1 Lime
10 gMustard Oil,
4-1 KGBoneless Skinless Chicken Thighs,
Jhol:
200 gPotatoes Peeled Wedged Preferably Yukon Gold,
2Bay Leaves,
3Green Cardamons,
3Cloves,
1Cinnamon Stick,
8Black Peppercorns,
2Green Chilies Deseeded Finely Sliced,
30 gMustard Oil,
2Dried Chilies Preferably Kashmiri,
1.5Red Onion Thinly Sliced,
PinchDemerara Sugar,
1 TBSPTurmeric Powder,
Fresh Coriander Coarsely Chopped, For Garnishing

Saved

Steps

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.