With all the
hubbub of going home in 2 days it was impossible to make something impressive
& post it too. I thought of making the evergreen ‘Murgi-r Jhol’ (Bengali Chicken Curry) which will survive us for the
next 2 days in a jiffy; but with all the pending packing and 9 hours of slogging
daily at work, taking out the DSLR and clicking delectable pictures of the
process seemed unattainable. I resorted to the phone camera and clicked only
the final dish.
As
mentioned earlier, I made this in a jiffy, literally. My ‘Sheila Mausi’ came in the morning and sliced up the Onions,
Tomatoes, Green Chillies & left it in the Refrigerator. I went home,
marinated the Chicken for 30 minutes, blended the Tomatoes, Onions and Green
Chillies, grated the Ginger & Garlic, cut some medium Potatoes into halves
and fried them & finally Pressure Cooked all this with the required Spices.
The result is here.
‘A’ (Hubby)
finished his plate of ‘Murgi-r Jhol’
with some plain white Rice & said it was splendid; I told him, “I will put
this up on the blog, make it whenever I am not home & you are hungry”.
Here is what you will need to make ‘Murgi-r Jhol’:
For the Marinade:
Chicken –
750 gms cut into medium pieces
Curd – 2 tsp
Ginger
paste – 1 tbsp (I grated the Ginger)
Garlic
paste – 1 tbsp (I grated this too)
Onion – 1 small
or half of a medium – I grated this into the Chicken
Turmeric Powder
– 1 tsp
Mustard Oil
– 1 tsp
Mix all
this together and let them sit for 20 minutes. As I said, I was running out of
time. You can easily keep this for 1 hour, the longer the better.
Other Ingredients for
the Curry:
Mustard Oil
– 2 tbsp
Bay Leaves –
2
Whole Dry
Red Chillies – 2 – broken from the centre
Cinnamon –
1” stick
Green
Cardamoms – 4
Black
Cardamoms – 2
Cloves - 5
Onions – 3 medium,
made into a paste in the blender
Tomatoes –
2 small, puréed
Green
Chillies – 4-5 – I blended these with the Onions and added
Potatoes –
3 – halved and tossed around in some Mustard Oil for a few minutes
Cumin
Powder – 1 tsp
Coriander
Powder – 1 tsp
Red Chilli
Powder – 1 tsp
Garam
Masala Powder – ½ tsp
Handful of
Coriander leaves for garnishing
Sugar – 1 tsp
Salt to
taste
Method:
·
In
some Mustard Oil, toss the halved
Potatoes around for a few minutes and keep. I do not prefer to put them in raw
·
Heat
Mustard Oil in a Pressure Cooker
·
Add
the Bay Leaves, Dry Red Chillies, Cinnamon, Green and Black Cardamoms, Cloves
and let them sizzle for a minute
·
Add
1 tsp of Sugar
·
Add
the Onion and Green Chilli paste – wait till the color changes to a mild golden
·
Add
the puréed Tomatoes, cook for a few more minutes
·
Add
the dry spices in now, Cumin Powder, Coriander Powder, Red Chilli Powder &
Garam Masala Powder and cook till the spices are cooked through
·
Add
the marinated Chicken pieces into this, DO NOT add the marinade; keep it for
adding later
·
Add
the fried Potato halves
·
Cook
for a few minutes and see the texture of the Chicken pieces changing
·
Add
Salt to taste
·
Add
3/4th cup of water to the remaining marinade, mix and add to the
Chicken
·
Close
the lid of the Pressure Cooker, set the flame to high and let it whistle 5
times.
·
Let
the pressure go down on its own
·
Open
the lid and pour it out into a serving bowl
·
Garnish
with some chopped Coriander leaves
·
Eat
with plain white Rice
You enjoy
your ‘Murgi-r Jhol’ while I finish my
packing & head home! It is Durga Pujo folks !!
This picture was taken at 'Nabapalli Sangha', Tollygunge Circular Road, Kolkata last year, 2011.
& my
Calcutta is calling me :D
Will be
back on the day of Laxmi Pujo, 29th