Light Chicken Curry or Murgir Jhol

Name: Light Chicken Curry or Murgir Jhol
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 300 gms chicken; 1 big onion chopped finely; 1 small onion roughly chopped; 1.5 tsp ginger paste; 1 tsp garlic paste; 2 tbsp curd; 2 tbsp tomato puree; 3 potatoes halved; 1 tsp black pepper half crushed; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 1/2 tsp turmeric; 1 tsp red chilli powder; 1/2 tsp black pepper powder; To taste salt; 1/2 tsp sugar; 1/2 tsp garam masala powder; 2 bay leaves; 4 tbsp mustard oil; 1 tsp ghee; 2 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#cc2022
#week2
#lunch
This is a traditional Bengali style chicken curry which is very light and tastes delicious.The consistency is soup like and the interesting part is the soft flavourful potatoes alongwith chicken. It is easy to make and tastes delicious. Aromatic Bengali style murgir patla jhol adorns the lunch menu on a Sunday afternoon and pairs very well with steaming hot rice or roti .

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

300 gmschicken
1big onion chopped finely
1small onion roughly chopped
1.5 tspginger paste
1 tspgarlic paste
2 tbspcurd
2 tbsptomato puree
3potatoes halved
1 tspblack pepper half crushed
1/2 tspcumin powder
1/2 tspcoriander powder
1/2 tspturmeric
1 tspred chilli powder
1/2 tspblack pepper powder
To taste salt
1/2 tspsugar
1/2 tspgaram masala powder
2bay leaves
4 tbspmustard oil
1 tspghee
2 tbspcoriander chopped

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Steps

30 minutes

1

Make a paste of roughly chopped onion alongwith curd and tomato puree. Marinate chicken with the paste alongwith ginger garlic paste,1/4 th tsp salt,2 tbsp mustard oil,turmeric, red chilli powder,coriander and cumin powder.
2

Heat 2 tbsp mustard oil and ghee in a pan.Fry halved potatoes and set aside.Sprinkle half crushed whole garam masalas and few black peppercorns. When they splutter, add finely chopped onion and fry till light golden.Add marinated chicken,salt and sugar to taste and fry.Also add the fried potatoes and fry till masala coats chicken and potatoes and oil leaves sides.
3

Add a cup of boiling hot water and pressure cook upto 2 whistles.Open lid after 5 minutes.Adjust water according to need. Boil for few minutes.Sprinkle black pepper powder and garam masala.Garnish with chopped coriander and serve in lunch specially on a Sunday afternoon with steaming hot rice and salad.