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Murgirmanshor Jholl with Alu (Chicken Potato Bengali Curry)

Murgirmanshor Jholl with Alu (Chicken Potato Bengali Curry) By Published: 4.5 45
  • 4
  • Main Course
  • Bengali
  • 40 minutes


1 kgReal Good Whole Chicken
50 gmmustard oil
50 gmcooking oil
4 largepotatoes, clean, cut into 4 pieces each
1½ tspturmeric powder
2 largeonions, thinly sliced
1 ½ tbspcoriander powder
1 tbspred chilly powder
1 tbspcumin powder
1 tbspgarlic paste
1 tbspginger paste
1 tbsptamarind paste
2red tomatoes, chopped
2bay Leaves
As requiredsalt and pepper
1 tbsproasted cumin seeds powder (keep separate)
Here is an exciting recipe for Murgirmanshor Jholl with Alu (Chicken Potato Bengali Curry)
    For the Rice
  • Step 01

    Remove skin from chicken and cut into 12 pieces with bone. Clean, wash and set aside.
  • Step 02

    Heat oil, fry onion and cook until golden brown. Add garlic and ginger paste. Add all ingredients with salt except potatoes and roasted cumin powder. Stir and cook to medium heat for 5-6 minutes till masala (spice) is dry. Take care not to burn it. Add chicken, stir to mix well and cook over medium heat for 10 minutes until the water is absorbed.
  • Step 03

    Add 4 cups water and potatoes. Cover with lid and reduce heat to low. Cook for 20-25 minutes (stirring occasionally stir) or until the chicken and potatoes are tender and soft with little gravy.
  • Step 04

    Add more water if required.
  • Step 05

    Sprinkle roasted jeera powder and cover for 5 minutes. Add salt to taste.
  • Step 06

    Serve with garam bhat (steamed rice), Naan, Roti, Paratha, tomato – cucumber – onion salad with lime, chillies and salt.
  • We hope you enjoy this recipe for Murgirmanshor Jholl with Alu (Chicken Potato Bengali Curry).

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