As a child Sundays were always special. After a week long of hectic activities in school, tuitions and other extra-curricular activities this particular day use to bring a smile to my face. Every Sunday, my visit to Scoop, New Market in the evening and having 'Robibarer Murgir Jhol' for lunch were the two constants. You can say it was an ritual to visit New Market with my parents and have the humongous sundae that Scoop serves, every Sunday. As by the title now you have knew that which recipe I'm going to share today. Yeah! It's the very famous 'Robibarer Murgir Jhol' and trust me every family has a different way of cooking their very own 'Robibarer Murgir Jhol'. Now if you ask me why this recipe is named like this. Well! We being from a Bengali household 'Mach/Fish' dominates our kitchen making these our staple favourite in our everyday cooking. But to be very honest Sundays are booked for mutton/chicken. Hence the name, 'Robibarer Murgir Jhol' as it is specifically cooked in Sundays.
The jhol or the curry is cooked with the minimum and selective spices. This curry is one of the most comforting and soulful chicken curry that you will ever have. The extra pinch of Bengali Garam Masala that my mother makes and the extra spoon of ghee steals the show. I simply love the flowy texture of the jhol/curry paired with piping hot steamed rice. And if the rice type is Basmati then for a bong this meal will be the most hearty meal.
I generally marinate the chicken with curd, turmeric powder , coriander powder, cumin powder and then add the other masalas while preparing the curry. Ain't this simple?
So without any further delay let's jump into the recipe.
Ingredients for 'Robibarer Murgir Jhol'/ Sunday Special Chicken Curry:-
(I am sharing the ingredients for 1kg Chicken)
•1 kg of Chicken (curry cut)
•5-6 medium onion(finely sliced)
•2 tsp ginger paste
•3 tsp garlic paste
•4 green chilies paste
•1 medium tomato(chopped)
•1cup Curd
•8-9 potatoes(or 9-10 pieces)
•3/4 tsp red chili powder
• 1/2 tsp Kashmiri Red Chilli Powder
•Bay leaf, 4 cardamoms , 4 cloves
•1 tsp turmeric powder
•1 tsp cumin powder
•3/4 tsp coriander powder
•1/2 tsp sugar
•Garam masala powder
• 8-9 tbsp Mustard oil
•Salt(as required)
How to make murgir jhol – a bengali sunday special light chicken curry with potato
Instructions:-
How to marinate the chicken?
-Clean and wash the chicken pieces then first marinate with 1 cup of curd.Then add 1 tsp cumin powder, 3/4 coriander powder and 1 tsp turmeric powder to the chicken.
-Add 2 tsp ginger paste, 3 tsp garlic paste, 4 green chillies paste and 3/4 tsp red chilli powder. Mix it well with the chicken pieces.
-Then add 2-3 tbsp mustard oil and 1 tsp salt to the chicken. Mix it and leave it for marination of 1hr.
-Wash and peel out the potatoes. And prick the potatoes with a fork from each side to cook it well and absorb the masalas in it(as I’ve used small potatoes, not the baby potatoes).
-Then smear the potatoes with 1 tsp turmeric powder and 1/2 tsp salt. Mix it well.
How to make the Jhol / Curry?
-Put the pan in medium heat, add 5-6 tbsp mustard oil to the heated pan and let it get hot. Then add salt-turmeric coated potatoes to the oil.
-Fry the potatoes on low flame by covering the pan with a lid till it gets golden in colour. Remove it from the pan when the potatoes turn into golden colour.
-Then first add 2 bay leaves, Cardamoms and Cloves, then add finely sliced onion to the pan.
-Add 1/2 tsp of sugar to quickly get a nice golden brown colour fried onion. Then add chopped tomatoes to it. Fry it nicely. Though you may add the pureed or chopped tomato while marinating the chicken.
-While the tomato pieces are almost cooked and mushy then add 1/2 tsp Kashmiri red chilli powder to it. Stir it well.
-Then add the marinated chicken to the pan and mix it with fried onion and tomato. After stirring well add the fried potatoes to it and mix it together.
-Then add the salt with chicken and alu. After mixing it well, cover the pan with a lid.
-After every 2-3 mins interval stir the chicken to avoid burning from the bottom. When the gravy is little dried up then add 3-4 slit green chillis and mix it well.
-Then after 1-2 mins add hot water to the fried or kosha chicken and stir it well. Bring it to boil.
-When the chicken er jhol will start boiling then add salt to it if requires. And then cover the pan and slow down its flame to its minimum.
-Let it cook till the potatoes and chicken are not cooked properly. Once it nicely cooked add gram masala powder(2 cardamoms, 3 cloves and 1/2 inch cinnamon stick) to it mix it well and turn off the heat.
-Aloo diye murgir mangshor patla jhol or light chicken gravy is ready, serve it at home with piping hot rice and a wedge of lemon. It’ll surely make your Sunday afternoon.
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