Murgir-r Patla Jhol aloo diye / Bengali style Chicken curry with potato in thin Gravy

Serve : 3-4

Ingredients

1. Chicken with bone (cut into medium size pieces) – 750 gm.

2. Potato (cut into halves) – 4

(medium)

3. Onion (thinly sliced) – 2 (large)

4. Tomato (chopped) – 1 (medium)

5. Ginger paste – 1 table spoon

6. Garlic paste – 1 table spoon

7. Whole Garam masala (Cinnamon – 1″ stick, Clove – 3, Green cardamom – 3)

8. Bay leaf – 2

9. Dry red chilli – 1

10. Turmeric powder – ½ teaspoon

11. Red chilli powder – 1.5 teaspoon

12. Garam  Masala powder – ½  teaspoon

13. Salt to taste

14. Cooking oil (preferably mustard oil) – 5 tbspoon

15. Chopped Coriander for garnishing.

Procedure :

1. Clean the chicken pieces and then marinate with turmeric powder salt and 2 tbspoon of oil for minimum 30 mins.

2. Smear the potatoes with salt and turmeric powder.

3. Heat 3 tbl spoon of oil in a large frying pan or kadai over medium flame. Shallow fry the potatoes into it and keep them aside.

4. Now add whole garam masala, bay leaf, dry red chilly (break them into halves)  into the remaining oil.

5. Then add chopped onion and fry till it turns golden brown. Sprinkle little amount of salt while frying the onion. Then add the ginger and garlic paste and cook till the raw smell of the masala goes away. Add the tomatoes and cook till tomatoes become mushy and the oil separates,

6. Now add marinated chicken, give it a good stir and cook for couple of minutes. Cover and cook for 3-4 mins.

7. Then add fried potato, mix well and cook until oil separates from the mixture.

8. Then add enough amount of hot water so that both chicken and potatoes dips well into.

9. Let the water comes to boil, check for salt and add if it is needed.

10. Then cover the pan with a lid and let it cook over medium flame.

11. Switch the gas off as the chicken becomes tender and gravy thickens as per your desire. I like this gravy to be little watery, that’s why it is called “Jhol”.

12. Now give it a standing time of 5-6 minutes and then serve hot with steamed rice.

- Enjoy your Meal -

Spicy Mutton Curry / Pathar Mangsho'r Jhol

Cuisine : Indian

Serves : 3 - 4

Ingredients :

For Marination :

1. Mutton - 500gms with bone

2. Fresh Dahi / Yogurt (Not sour) - 2-3 tbsp

3. Tumeric Powder - 1/2 tsp

4. Salt - 1 tsp

For the Curry :

1. Mustard Oil : 4-5 tbsp

2. Bay Leave - 2 nos.

3. Green Cardamom - 2 nos.

4. Cinnamon Stick - 1.5 inch stick

5. Onion Paste - 4 tbsp

6. Sliced Onion - 1 small

7. Ginger/Garlic Paste - 1.5 tbsp

8. Everest Meat Masala - 2 tsp

9. Warm Water - For Gravy

10. Kasturi Methi / Coriander Leaves - For garnishing

11. Garam Masla Powder - 1/2 tsp

12. Potato : Cleaned, Cut into half.

13. Chilli Powder - 2 tsp

14. Haldi Powder - 1/4th tsp

15. Dhania Powder - 1 tsp

16. Jeera Powder - 1/2 tsp

17. Salt as per taste

18. Sugar - 1 tsp.

Method :

1. Clean the mutton properly, strain and marinate with the items mentioned under marination. Refrigerate for atleast 2 hours. Take out 30 mins before you start cooking.

2. Fry the potatoes with a sprinkle of salt in the mustard oil till golden brown and keep aside.

3. Add the sugar to the same oil and with till it caramelises and bubbles up.

4. Add the bay leaves, Cinnamon stick and cardamom. Saute for 10-15 secs and add the sliced onion.

5. Once golden brown, add the onion paste and fry till it changes colour. Once done add the ginger garlic paste, Chilli Powder, Dhania Powder, Jeera powder and a little salt. Saute the masala for 5 mins and add the everest meat masala powder. Add a little water so the spices dont burn. Mix well and saute till the raw aroma of the masala subsides.

6. Now add the marinated mutton to the masala and mix everything well and cook uncovered for 2-3 mins.

7. Now cover and reduce the flame to medium. Keep stirring in between and cover and cook for about 10 to 12 mins till the mutton is half cooked.

8. Now transfer all into a medium pressure cooker, add warm water as per consistency desired. Mix well and check for salt and spice. Keep the fried potatoes on top. cover the cooker and cook for 2-3 whistles on high. Leave the cooker aside till the steam subsides completely.

9. Once ready open the cooker, add some crushed kasturi methi or chopped corriander leaves and the garam masala.

10. Serve hot with Rice, Roti, Rumali Roti, Naan, Lachha Paratha or Plain Paratha.

- Enjoy Your Meal -