Name: Murgir Patla Jhol (Bengali Style Chicken Curry with Potato) recipe by Deepsikha Chakraborty at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: Chicken (curry cut) 500 gm; Potato 2 no. (diced); Tomato 1 no. (chopped); Large onion 1 no. (chopped); Green chilli 5 nos. (slitted); Garlic cloves 1 handful (crushed); Grated ginger 1 tablespoon; Cinnamon stick 1 no. (1 inch); Green cardamom 5 nos.; Star anise 2 nos.; Cloves 5 nos.; Bay leaves 2 nos.; Cumin powder 1 teaspoon; Turmeric powder 1/2 teaspoon; Red chilli powder 1/2 teaspoon; Mustard oil 3-4 tablespoon; Salt, according to taste

ABOUT Murgir Patla Jhol (Bengali Style Chicken Curry with Potato) RECIPE

Ask a Bengali and you will know how much he is comfortable with Murgir Patla Jhol (Chicken with Running Stew). Light to stomach, delicious to eat, paired with potato, this is an ultimate comfort food for me and I believe, for all the Bengalis around the globe. This is also called Robbarer Murgir Mangsho (Sunday Special Chicken Curry) and is a customary dish to mark the weekend.

Ingredients Serving: 3

Chicken (curry cut) 500 gm
Potato 2 no. (diced)
Tomato 1 no. (chopped)
Large onion 1 no. (chopped)
Green chilli 5 nos. (slitted)
Garlic cloves 1 handful (crushed)
Grated ginger 1 tablespoon
Cinnamon stick 1 no. (1 inch)
Green cardamom 5 nos.
Star anise 2 nos.
Cloves 5 nos.
Bay leaves 2 nos.
Cumin powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Mustard oil 3-4 tablespoon
Salt, according to taste

Instructions

Wash the chicken pieces properly and rub some turmeric powder and salt. Shallow fry the pieces and keep aside.
Heat oil in a pan and fry the potato pieces with little turmeric powder and salt. Once they are golden yellow, remove from the pan and keep aside.
Heat some more oil and add bay leaves, cinnamon, cardamoms, cloves, star anise, chopped onion and crushed garlic. Sautè until the onion turns translucent and the mixture starts spreading aroma.
Now, add grated ginger, green chillies and tomato. Stir till the tomato becomes soft and mushy.
Add cumin powder, turmeric powder, red chilli powder and required salt and stir for 2 minute on medium flame.
Now, add the fried potato and mix well.
Add 3 cups of warm water and bring it to boil.
Now, add the chicken pieces and cover the lid. Cook for 15-20 minutes on low flame.
Open the lid and check if the chicken is well cooked and the consistency of the gravy. There should be enough gravy in the curry.
Once the chicken is well cooked, turn off the flame and remove it in a serving vessel.
The Murgir Jhol is ready to be served now.

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