|1 kg||Real Good Whole Chicken|
|50 gm||mustard oil|
|50 gm||cooking oil|
|4 large||potatoes, clean, cut into 4 pieces each|
|1½ tsp||turmeric powder|
|2 large||onions, thinly sliced|
|1 ½ tbsp||coriander powder|
|1 tbsp||red chilly powder|
|1 tbsp||cumin powder|
|1 tbsp||garlic paste|
|1 tbsp||ginger paste|
|1 tbsp||tamarind paste|
|2||red tomatoes, chopped|
|As required||salt and pepper|
|1 tbsp||roasted cumin seeds powder (keep separate)|
Step 01Remove skin from chicken and cut into 12 pieces with bone. Clean, wash and set aside.
Step 02Heat 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 03Add 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 04Add more water if required.
Step 05Sprinkle roasted jeera powder and cover for 5 minutes. Add salt to taste.
Step 06Serve 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).
Whole pre-cut chicken 1kg
Forget all about the pain of cutting and cleaning and enjoy the pleasure of some nutritious, tasty chicken with Real Good.