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Murgi Laal Jhol ( Bengali style chicken curry in red fiery spicy gravy) Recipe

This recipe is inspired by my grandmother recipe. This contains hot of spices which is enjoy during winter months as it adds heat to our body.

  • Prep time:
  • 30mins
  • cook time:
  • 1hrs 0mins
  • serves:
  • 4-5

Ratings :

    • (0)

Details

Ratings

    • (0)

Non-vegetarian

Level : Moderate

Cuisine : Bengali

Course : Mains

Tags

  • Non Veg
  • Main Course
Ingredients

Ingredients For Murgi Laal Jhol ( Bengali style chicken curry in red fiery spicy gravy) Recipe

Methods
  • 1. First soak the dried red chillies and Kashmiri red chillies in hot water for about 15-20minutes.
  • 2. Meanwhile peel off and halve the potatoes, thinly slice the onions, chop the ginger and garlic roughly and keep.
  • 3. Now gind the ginger and garlice along with the soaked chillies into a smooth fine paaste with little water if required.
  • 4. Now add half of the freshly made paste into the washed chicken. Add the curd and 1/4 of the sliced onions, turmeric, salt, 2 tbsp of mustard oil. Now massage the chicken well and keep for 15-20 minutes.
  • 5. Meanwhile take heavy bottom cooking kadai. Add mustard oil for cooking and fry the potatoes well with salt and turmeric. Once done transfer the fried potatoes to plate.
  • 6. Now it that same kadai add bay leaf, cardamom, cloves, cinnamon. Let it crackle now add the remaining ginger+ garlic + red chillies paste into the kadai. Braise it on low flame till the raw smell disappears.
  • 7. Now add the rest of thinly sliced onions and salt. Saute it on medium flame for 2 3minutes. Now add sugar, coriander powder, fennel powder and braise for more 2 3 minutes on low flame. Then add little of hot water may be 2tsp. Braise for more 2mintues till the oil separates from masala..
  • 8. At this stage add the marinated chicken into kadai. Saute the chicken well on high flame for first 5-7minutes. Continuously keep stirring. Now gradually add little of hot water( 1tbsp at a time) and keep on sauteing the chicken.
  • 9. When you see the the onions are getting cooked lower the flame and put on the lid. Let it slowly cook now for about 20-25minutes. Check it at intervals and add little of hot water at time and saute.
  • 10. After 25mintues add the already potatoes with the chicken. Now saute everything on high flame for 2minutes. Again let the entire thing slowly cook for about 10-12mintues more. Check at intervals if required add hot water.
  • 11. After this once you see oil getting separated and chicken is almost tender. Add the all the remaining hot water into the kadai. Put the flame on high and let it boil for about first 3-4 minutes.
  • 12. At this stage the homemade garam masala and stir continuously. Check the seasoning and put the flame on low and let it simmer for 2-3minutes.
  • 13. Now put the lid and turn of the gas. Let the chicken cook in it's own heat for 1-2mintues.
  • 14. Serve hot with hot steaming rice or ghee rice.

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