Murgi Jhol

Murgi Jhol - Bengali Chicken Recipe cooked with potatoes and Gobi (Cauliflower).

Recipe Ingredients

* Chicken (cut into 8 pieces) - 1
* Potatoes (peeled and cut to pieces) - 2
* Cauliflower (cut into florets) - 1
* Cooking Oil - 4 tbsp
* Paanch Phoran (see below) - 2tsp
* Bayleaf - 1
* Ginger Garlic Paste - 1 tsp
* Tomatoes (chopped) - 2
* Turmeric Powder - 1 tbsp
* Coriander Powder - 1 tsp
* Cumin Seeds Powder - 2 tsp
* Salt to taste
* Water - 2 cups

Panch Phoran Preparation - Mix equal quantities of fenugreek seeds (methi seeds), cumin seeds (jeera), fennel seeds(saunf), mustard seeds(sarson) and onion seeds (kalonji). Store in any airtight jar and use as and when required.

Preparation

Take a kadai(wok) and heat oil in it. Once it is hot add chicken pieces and sauté for 2 to 3 minutes. Remove with a slotted spoon and keep aside.

In the same oil, add panch phoran and bayleaf. Sauté for few seconds. Add ginger garlic paste, tomatoes and dry spices. Sauté further for few seconds.

Add chicken pieces and the water, followed by potatoes and cauliflower florets. Bring the mixture to a boil, leave to simmer for at least 30 minutes or until the chicken is fully tender.

Serve hot with cooked rice.

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Murgi Jhol to Bengali Recipes Page