Name: Deshi Murgir Jhol (Bengali Style Country Chicken Curry) recipe by Srabonti Dutta at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Deshi Chicken (Country Chicken) – 800 gms – cut into medium pieces; Potatoes – 4 medium – cut into halves; Bay leaves – 2; Whole Garam Masala – 4 Cloves, 4 Cardamom, 3 cinnamon sticks; Onion – 2 medium – 1 finely sliced & 1 made into paste; Ginger Garlic paste – 1½ tbsp; Tomatoes – 2 medium – 1 chopped & 1 pulped in blender; turmeric powder – 1 tsp; Kashmiri Mirch Powder – 1 tsp; Cumin Powder – 1 tsp; Coriander powder – 1 tsp; Garam masala powder – ½ tsp; Curd – 3 tbsp; Sugar – ½ tsp; Coriander leaves – ½ bunch - finely chopped; Mustard Oil – ¾ cup; Water – as per requirement

ABOUT Deshi Murgir Jhol (Bengali Style Country Chicken Curry) RECIPE

Deshi Murgir Jhol or Country Chicken Curry served with steamed rice is an all time quintessential Bong favourite..

Ingredients Serving: 4

Deshi Chicken (Country Chicken) – 800 gms – cut into medium pieces
Potatoes – 4 medium – cut into halves
Bay leaves – 2
Whole Garam Masala – 4 Cloves, 4 Cardamom, 3 cinnamon sticks
Onion – 2 medium – 1 finely sliced & 1 made into paste
Ginger Garlic paste – 1½ tbsp
Tomatoes – 2 medium – 1 chopped & 1 pulped in blender
turmeric powder – 1 tsp
Kashmiri Mirch Powder – 1 tsp
Cumin Powder – 1 tsp
Coriander powder – 1 tsp
Garam masala powder – ½ tsp
Curd – 3 tbsp
Sugar – ½ tsp
Coriander leaves – ½ bunch - finely chopped
Mustard Oil – ¾ cup
Water – as per requirement

Instructions

Marinate chicken pieces with curd, onion paste, ginger garlic paste, tomato pulp, turmeric powder, kashmiri mirch powder, cumin powder, coriander powder & little mustard oil.
Heat mustard oil in pressure cooker & fry the potato pieces till they turn slightly brown. Keep aside the fried potatoes.
In the same oil add the bay leaves & whole garam masala, allow it to crackle & then add the sliced onions. Fry till the onions turn a bit brown. Then add the marinated chicken & chopped tomatoes.
Mix well, add sugar & salt. Stir well & cook till the oil separates.
Then add the garam masala powder, fried potatoes & water (preferably lukewarm). Close the pressure cooker lid & cook on high flame, wait for 3-4 whistles. Then reduce the flame & cook for another 10-12 minutes. Then switch off the flame.
Allow the cooker to cool down enough, then open the lid & garnish with chopped coriander leaves.
Serve with steamed rice.

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