Authentic Bengali Chicken Curry:
In every Bengali home a Sunday lunch is incomplete without Murgir Mangsher Jhol or Chicken curry. It is very simple,less spicy yet so delicious.And the best part for me is the potato or Aloo in the curry. It tastes awesome with plain rice but you can also eat it with roti or bread.
You must have eaten many variations of chicken curry in restaurants but try making this version at least once at home and I bet you are going to love it.When I make this curry or jhol at home my whole kitchen just fills with this wonderful aroma of different spices.It actually tastes better than it smells.I have used mustard oil (Traditionally in Bengali cooking mustard oil is used) but you can use vegetable oil or even olive oil.
So lets start with the recipe now....hope you will enjoy it!!!!!
Bengali Chicken curry Ingredients:
4 chopped into cubes potato
4 diced onion
4 tablespoon mustard oil
2 teaspoon garam masala powder
2 teaspoon curry powder
2 tablespoon ginger paste
4 diced tomato
1 kilograms chicken
2 teaspoon turmeric
2 teaspoon cayenne pepper
2 tablespoon garlic paste
2 teaspoon cumin
How to make Bengali Chicken Curry:
Step 1
Marinate the chicken with 2 table spoon of Mustard oil and 1 tea spoon turmeric powder and keep it in the fridge for at least 30 minutes
Step 2
To prepare this chicken recipe, take a non-stick pan and heat olive oil over medium flame. When the oil is hot enough, add ginger-garlic paste in it and saute for a few seconds till the raw smell goes away.
Step 3
Now, add onions and saute until they becomes translucent. Add tomatoes and stir them well for 2 minutes.
Step 4
Mix cayenne pepper, garam masala, curry powder, cumin and turmeric, salt and cook all the spices for 3 minutes.
Step 5
Add chopped potatoes and the marinated chicken to the pan and stir to mix the all the ingredients completely. Cover the pan and cook for 25 minutes.
Step 6
Finally, turn off the flame and garnish the authentic chicken curry with corriander leaves. Serve hot.
