Скачать с ютуб MURGIR LAL JHOL | BENGALI CHICKEN CURRY WITH POTATOES | CHICKEN CURRY в хорошем качестве

MURGIR LAL JHOL | BENGALI CHICKEN CURRY WITH POTATOES | CHICKEN CURRY

Murgir Lal Jhol | Bengali Chicken Curry With Potatoes | Murgir Jhol Recipe | Chicken Curry Bengali Style | Bengali Chicken Curry | Murgir Laal Jhol | Aloo Chicken Jhol Recipe | Chicken Aloo Curry | Chicken Curry | Chicken Recipe Ingredients for Murgir Lal Jhol: (Tsp-Teaspoon; Tbsp-Tablespoon) Chicken, large pieces with bones- 500 gms Potatoes, peeled and halved- 4 (halved), total around 200 gms For Marination: Turmeric Powder- 1/4 tsp Red Chilli Powder- 1.5 tsp Onion Paste- 1 tbsp Ginger Garlic paste- 2.5 tsp Salt- 1 tsp Mustard Oil- 1 tbsp Whole Spices: Green Cardamom- 4 (crushed) Cloves-4 (crushed) Cinnamon- 2 (crushed) Bay leaves, halved-2 Spice Powders: Turmeric Powder- 1/4 tsp Kashmiri Chilli Powder- 2 tsp Cumin Powder- 1 tsp Other Ingredients: Onions, sliced- 2 (120 gms) Mustard Oil- 4 tbsp (Mustard oil gives the best flavor and taste to this curry. However you can also make this curry with a different oil of your choice) Sugar- 1/2 tsp Whisked Curd/Yogurt- 2 tbsp Garam Masala Powder- 1/2 tsp Salt- 1/4 tsp+ a pinch for seasoning Preparation: Marinate the chicken pieces with the items specified. Mix well and set aside for around 60 mins. Lightly crush the whole spices (green cardamom, cinnamon & cloves) in a mortar & pestle and cut the bay leaves into halves. Peel the potatoes and cut them into halves. Keep in a bowl of water to prevent it from turning brown. Strain it from water and pat dry just before sautéing it. Slice the onions and set aside. Also whisk 2 tbsp curd/plain yogurt and set aside. Process: Heat mustard oil in a kadhai or wok. Heat it till the oil starts smoking and then switch off. Add the cut potatoes and then sprinkle 1/4 tsp salt on them. Switch on the heat. Keep stirring and sautéing on medium heat for around 5 mins to give a uniform golden color. Take out and set it aside on a plate. In the same oil, add the crushed whole spices and cut bay leaves. Give a stir and then add the sliced onions. Give a mix and add 1/2 tsp sugar. Mix and keep frying on medium heat for 10 mins till light brown. Now add all the spice powders (other than Garam masala powder) and 3-4 tbsp water and fry on medium heat for 3 mins till the masala is cooked and oil separates. Now add the marinated chicken along with all the marinade and mix it well. Fry (bhunno) on high heat for 3 mins for the raw pastes to get fried well. Continue to fry on medium heat for another 3-4 mins till the chicken is browned, masala is fried and oil separates. Now reduce heat to low (or switch off) and add the whisked curd. Give a mix (and switch on heat) and continue to cook on low to medium heat for 3-4 mins till oil separates. Now add the fried potatoes, mix and fry on medium to low heat for 3-4 mins Add 250 ml water, give a stir and cook on low heat for 15 mins till both chicken and potatoes are cooked. Remove lid and give a stir. Now add the garam masala powder and salt to season, give a mix and simmer on low heat for 2 mins #murgirlaljhol #bengalichickencurry #murghirjholrecipe #chickenjholrecipe #aloochickencurry #chickencurry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken