Bengali Chicken Curry. Heat the olive oil in a large skillet over medium-high heat. Fall in love with this Bengali chicken curry or Murgir Jhol of succulent chicken and potatoes cooked till tender in a tantalizing broth. Recently I spoke to a few of my friends from Bengal and I discovered how each family has a traditional chicken curry recipe of their own and it's not often that you'll find two curries that taste exactly the same.

Also, if you want a smoother sauce, blend the onions and tomatoes before adding the chicken and potatoes. Learn easy and authentic Bengali Mangsher Jhol (Masala Chicken Curry With Potato) recipe. This curry is prepared in all Bengali's households. "Jhol" is a term that denotes liquid curry/ stew which is prepared with onion, tomato, ginger, garlic, seasonings and water (to make liquid). You can cook Bengali Chicken Curry using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Bengali Chicken Curry

It's 1 kg of chicken breasts.
Prepare 2 of onion, pureed.
You need 1/2 kg of potatoes, parboiled, peeled.
It's 2 cup of tomato paste.
It's 1 tbsp of garam masala.
You need 1 tbsp of ginger garlic paste.
Prepare 3 clove of garlic.
Prepare 1 tsp of cumin seeds.
You need 3 of dry red chilli.
Prepare 200 grams of mustard oil.
Prepare 1 tbsp of red chilli powder.
You need 1 tbsp of turmeric powder.
You need 1 bunch of fresh coriander leaves.
It's 2 of bay leaf.
Prepare 1 of salt.
It's 1 dash of sugar.

You can put chicken, fish, egg or any non veg stuffs in the curry and it will come out nice. Bengali cuisine has many delicious recipes. Food dishes of Bengal are famous throughout the world and Bengali Chicken Curry is one of the most-liked recipes from Bangladesh. There are many styles to cook a chicken curry but the taste of Bengali recipe is a distinguished one.

Bengali Chicken Curry instructions

First marinate the chicken breast pieces with salt and turmeric powder. Close the container and store in freezer for 1 hour..
Parboil the potatoes and peel them. Then cut them into halves..
In a separate bowl, add the onion puree, ginger garlic paste and tomato paste one after another. Now add cumin powder and red chilli powder. Mix well and keep aside, lidded. This is the masala of the curry..
Bring the oil to boil and fry the potatoes from step 2 till they just turn golden. Remove and place on paper towels. Maintain temperature of the oil..
To the hot oil, add the garlic cloves. Take care as to not burn them. Lightly toast cumin seeds, dry red chillies, bay leaves and sugar till oil turns red and fragrant..
Add the masala from step 3 and keep frying till oil leaves the mixture and appears on the edges. This is a sure shot sign of the fact that the masala has been cooked..
Add 2 cups of water and add the marinated chicken breasts. Bring it to boil and close the lid..
After 5 minutes, open the lid off the vessel and add the fried potatoes. Close the lid and boil for another 10 minutes, preferably in a pressure cooker..
Finally sprinkle garam masala and chopped coriander leaves. Your chicken curry is ready!! Nom. Nom..

It's a delicious chicken preparation which can be enjoyed with rice and chapati or roti. Please try this once and you will surely enjoy as. Sunday chicken curry Bengali style To all my lovely readers, thanks for being patient and I acknowledge that I have been missing in action for two weeks. So this week we brought you our family special chicken curry, the regular one, without any frills attached, very simple, basic and yet heart warming chicken curry. Bengali chicken curry is a basic chicken gravy recipe made with very little spices.