Murgir Jhol a.k.a chicken masala stew / chicken extra curry

Date: 26-July-2020

Thought: I guess most Bengali's one common item on lazy Sundays is Murgir Jhol or Mangshor Jhol. Though I'm more a mutton lover than chicken, due to pandemic situation mutton availability is nearly zero. So, today I'm sharing my quick easy-peezy murgir jhol a.k.a Chicken masala stew or chicken extra curry.

Since, most Bengali family's can't imagine Chicken or mutton without potatoes, hence I had to add. You can add carrots, green papaya or green bottle guards as well.

Ingredients:

• 1/2 kg chicken 
• 2-3 potatoes cut into halves
• 2-3 medium onions finely chopped
• 3-4 tsp ginger garlic paste (2:3 ratio)
• 2-3 tsp chicken masala
• 1 tsp garam masala
• 2-3 tsp roasted cumin-coriander powder
• Some chopped coriander leaves
• 2-3 whole dried red chillies
• 1 tomato paste
• 1-2 bay leaves
• 1-2 tsp mustard oil
• Salt, sugar, turmeric and chilli powder as per taste

Method:

• Take a cooker. Put the flame on medium high. Take 1-2 tsp oil. Add the dry red chillies and bay leaves and fry them till you get the strong smell.
• Now add the chopped onions and red chilli powder. This gives the exotic red colour to the dish.
• After the onions turn golden brown, add some salt an the tomato paste.
• Sir continuously and then add the chicken. Keep stirring so that it doesn't stick to the bottom of the cooker. Add the ginger garlic paste.
• Take 5-6 tsp of water in a bowl and add the chicken masala, turmeric, sugar and roasted cumin-coriander powder. Mix well and add to the chicken.
• Sir for about 10-12 minutes and add drizzles of water so that nothing burns out.
• Then add water as your your gravy requirement. 
• At last, add the garam masala and chopped coriander leaves. Close the cooker lid and put in on medium flame till 1 whistle.
• Wait till the pressure releases by itself. Serve hot with rice or any bread of your choice.

You can add amul cream after you add chicken to the cooker for more creamier texture.