Bengali Chicken Curry | Bengali Murgir Jhol

Hurrraaayyyyyyyyy!!!!! Yesterday was the last day of Ganeshotsav; Yes yesterday was the Visarjan (Ganesh Immersion) . Finally my veg week is over. Can’t explain how happy I am. I wanted to double my happiness by surprising my family with a finger licking non veg platter. But at the same time I wanted to make it simple yet delicious. I rushed to my pantry but found only chicken. And an exotic dish just flashed in my mind: Chicken Curry with steamed rice aka Murgir Jhol ar Gorom Bhat. Exactly, what else one can demand on a lazy lay back night apart from this. At least neither me nor my family would.

Most people have a common query about this preparation and it is a big confusion for them.  What is the differences between Chicken curry and curry chicken?? But let me clear this point over here. Actually it’s same thing with different names. These different names came from different origin. Of course they taste even bit different because of the usage of local spices and techniques. People from different part of the world have different life style and food habit. So recipes and tastes keep changing from one place to another. But the basic thing is, when chicken are curried that process is known as chicken curry or curry chicken.

Now the question is what is curry? Curry means a bit runny (but not too watery) liquid full of spices. When chicken is cooked in this spicy liquid, it is known as chicken curry/curry chicken. When the portion of liquid is less, it’s known as gravy (not dry at all, its a bit thick). Curry can be made of almost anything. Veg or non-veg, both ways they taste delicious. It’s not necessary to make them spicy only. Less spicy or light curries are equally popular.

All right I don’t want to run a second Wikipedia about Curry on my blog. So let’s move our bums towards kitchen and jump straight into our Chicken Curry. And relish it with some steamed rice. I know all you bong are drooling by now 😉

Chicken: 500 gms (skinless)

Onion: 2 large

Beaten curd: 1 tbsp

Potatoes: 2, large

Tomato: 1, large

Fresh green chillies: 4-5

Dry red chilli: 2-3

Green cardamom: 8-10

Peppercorn: 1 tsp

Black cardamom: 2-3

Cloves: 1 tsp

Cinnamon stick: 1”

Bay leaves: 1-2

Sugar: ½ tsp

Turmeric powder: 1 tsp

Red chilli powder: 1 tsp

Coriander powder: 1 tsp

Ginger paste: 1 tsp

Crushed garlic: 1 tbsp

Sugar to taste

Salt to taste

Mustard oil: 4-5 tbsp

Clean and wash the chicken.

Rub some salt, turmeric powder, red chilli powder on the chicken pieces and keep aside for 10 mins.

Make few fine cuts in the chicken pieces. This will help to moisture the inside of the chicken pieces and keep them juicy. 

Grate half of an onion.

Add grated onion and curd into the chicken pieces. Mix well to coat every piece. Keep it in the refrigerator (don’t freeze) for 2 hrs.

Cut potatoes into halves.

Finely chop onions and tomatoes. roughly chop chillies.

Add 1 tbsp oil in a wok. Fry the potatoes with pinch of salt and turmeric powder until they are golden in color. Remove with a slotted spoon and keep on pepper towels.

In the same oil add chicken pieces carefully. Before you add chicken make sure you shake off all the marinade. Keep the marinade aside. You will need that later for making curry.

Fry them golden brown. Add little more oil if necessary.

Remove chicken pieces with slotted spoon and keep aside.

Heat 1 tsp of oil in a tadka pan. Add all the ingredients under tempering.

When you can smell the aroma add this into the previous pan.

Add onion, green chillies and ginger paste, crushed garlic. Fry until onions are translucent.

Add chopped tomatoes and keep frying until raw smell of tomato is gone.

Add spices and mix well.

When oil starts separating from the masala add fried chicken pieces and keep mixing. Don’t add marinade.

When chicken pieces are half done add potatoes and coat all the pieces well.

Now add the reserved marinade and add salt, sugar and water. Bring it to boil.

Adjust the seasoning. Cover and cook until chicken and potatoes are done.

This dish pairs best with white steamed rice or rooti or paratha (indian flat bread). I served with piping hot steamed rice. And completed the platter with help of two beautiful Komola Bhog (Saffron flavored Rasgulla).

Tips:

1. Don’t forget to make few slices on chicken pieces. Otherwise inside the chicken will not be juicy enough.
2. Don’t add the marinade while you are frying the chicken pieces. It will make a problem for the chicken to get a crispy brown outer skin.
3. Add the marinade only after masala is well fried. otherwise there will be a raw smell in it.