Murgir Jhol - Bengali

• Bay leaf

  1 pc

• Chicken

  curry cut

  400 g

• Cumin seeds

  4 g

• Dried red chilli

  1 pc

• Garam masala

  3 g

• Ginger-garlic paste

  25 g

• Mustard oil

  40 ml

• Onion

  sliced

  120 g

• Potato

  halved

  150 g

• Red chili powder

  5 g

• Salt

  to taste

• Turmeric powder

  4 g

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Method

1. 1Rub chicken with turmeric and salt while you prep the rest.
2. 2Heat mustard oil and lightly fry the halved potatoes, then set aside.
3. 3Temper the oil with bay leaf, cumin seeds and dry red chilli.
4. 4Add sliced onions and fry until soft and lightly coloured.
5. 5Stir in ginger-garlic paste, turmeric and chilli powder with a splash of water.
6. 6Add the chicken and cook until it releases its juices.
7. 7Return the potatoes, pour in water and bring to a boil.
8. 8Simmer covered until chicken and potatoes are tender.
9. 9Finish with garam masala and serve as a thin jhol.