It doesn’t rely on heavy cream or butter or even garam masala. With just a few basic spices, this Patla Murgi jhol with steamed white rice and squeeze of lemon juice is ultimate satisfaction dinner idea.
Ingredients you need for Patla Murgi Jhol
Chicken curry cut - When I say curry cut, I mean chicken pieces that are cut into small pieces. Skin removed. The pieces are a mix of with bones and boneless chicken pieces. Red onion - You need thinly sliced red onion. You can use white or yellow too, but the pungent flavor of red onion adds to the taste. Potato - Most Bengali home style chicken or mutton curry calls for at least 1 potato cut into big chunk size. The potatoes, as it cooks with the chicken, add starch to the gravy, adding that comfort creamy texture to the gravy. Spices - Cumin Seeds, Coriander Seeds, Fennel seeds and Turmeric powder are the only ground spices used. And you add a couple bay leaves in the beginning of cooking. Mustard Oil - We like to prepare non-vegetarian curries using Mustard oil. If you don’t have mustard oil, you can use vegetable oil too.
Steps to prepare
1- Marinate the chicken pieces with the ground spices mentioned in the recipe card, along with salt and turmeric. Let it marinate for at least 4 hrs or overnight for best result. 2- When you are ready to prepare the chicken curry, heat mustard oil in a heavy bottom pan and add the potato that is cut in big chunk size. Fry just for a while with salt and little turmeric powder to sear all around. 3- Take the potatoes out of the oil and add the bay leaf. Let it sizzle for a minute and then add slices of onion. Season with little salt and sugar. 4- Add the grated/pounded ginger garlic and cook for a couple of minutes. 5- Add the marinated chicken and toss it around for a few minutes. 6- Pour enough water to cover the chicken and bring the water to boil. 7- Add the potato cubes that were kept aside along with green chili. Toss it around. Cover and let it simmer in medium heat for 15 minutes. 8- Taste for salt once done, and add more if needed. Serve Patla Murgi Jhol with steamed white rice.
Tips for the Perfect Patla Murgi Jhol
More Bengali recipes to try
Rui Macher Jhol Mustard Oil: This oil is traditional in Bengali cooking, giving the dish its unique flavor. If you don’t have mustard oil, you can use vegetable oil, but the taste will slightly differ. Slow cooking and not pressure-cooking: Letting the curry simmer on medium heat ensures that the chicken absorbs all the flavors from the spices. Mulo Chingri Ghonto Lau Chingri Kacha Aamer Tok Bhapa Ilish Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guarantees a delicious outcome. So, the next time you crave a comforting meal, try making Patla Murgi Jhol and experience the magic of Bengali cuisine.
