Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, Murgir Mangsho'r Jhol. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Murgir Mangsho'r Jhol is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Murgir Mangsho'r Jhol is something which I’ve loved my entire life. They’re fine and they look wonderful.
Many things affect the quality of taste from Murgir Mangsho'r Jhol, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Murgir Mangsho'r Jhol delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few components. You can cook Murgir Mangsho'r Jhol using 29 ingredients and 12 steps. Here is how you can achieve it.
This dish is from East India, Bengal. The state is just a border away from Bangladesh. It is quite confusing as Bengalis living in India are Indian and Bengalis living in Bangladesh are Bangladeshis. Are you scratching your head already? The Bengalis living in India are mostly Hindus while the Bengalis residing in Bangladesh are mostly Muslims. Either way, Bengali is ethnicity.
With that outta the way, let's talk about this dish. Jhol is what the Bengalis call a spicy and flavorful stew or sauce. Are you ready to scratch your head again? When the English colonized India, they called every stews, sauces and gravies "curry". Yes, the term "curry" is invented by the English. Here's another head-scratching fact: There are quite a lot of Bengalis who migrated to Singapore centuries ago. They brought this famous household dish with them. Yogurt wasn't vastly available back in that day and age, so it was replaced with coconut milk. It has evolved to what Singaporeans know and love as Chicken Curry today.
The mistake which a lot people do is to cook the potatoes and different cuts of chicken at the same time. Each of which has different cooked timing. The best is to use the same cuts of chicken and to parboil the potatoes beforehand before adding into the stew or jhol. This isn't your typical Chicken Curry. It isn't greasy and blend; but rather, stacking layers of flavors and succulent tender potatoes and chicken. I really hope you will give this recipe a try.
Ingredients and spices that need to be Get to make Murgir Mangsho'r Jhol:
- Chicken:
- 3 Cloves Garlic,
- 25 g Ginger,
- 1/2 Red Onion Thinly Sliced,
- 2 Green Chilies Finely Sliced,
- 60 g Yogurt,
- 1 TBSP Turmeric Powder,
- Kashmiri Chili Powder, 1 TSP Adjust To Preference
- 1 TSP Bengal Style Garam Masala,
- Pinch Sea Salt,
- Pinch White Pepper,
- Pinch Dried Mushroom Powder.
- Fresh Lime Juice, 1 Lime
- 10 g Mustard Oil,
- 4-1 KG Boneless Skinless Chicken Thighs,
- Jhol:
- 200 g Potatoes Peeled Wedged Preferably Yukon Gold,
- 2 Bay Leaves,
- 3 Green Cardamons,
- 3 Cloves,
- 1 Cinnamon Stick,
- 8 Black Peppercorns,
- 2 Green Chilies Deseeded Finely Sliced,
- 30 g Mustard Oil,
- 2 Dried Chilies Preferably Kashmiri,
- 1.5 Red Onion Thinly Sliced,
- Pinch Demerara Sugar,
- 1 TBSP Turmeric Powder,
- Fresh Coriander Coarsely Chopped, For Garnishing
Steps to make to make Murgir Mangsho'r Jhol
- Pls visit: https://www.fatdough.sg/single-post/2019/11/21/Bengal-Style-Garam-Masala for the recipe.
- Prepare the chicken.
Add garlic and ginger into a mortar.
Pound with a pestle until paste forms.
*You can do this in a food processor, but I personally find that mortar and pestle are easier to wash.*
- Transfer the garlic ginger paste into a large shallow bowl.
Add in the rest of the ingredients.
Massage the marinade with the chicken until the chicken is well coated.
- After squeezing out the juice from the lime, do not discard the peels. Marinade the peels together with the chicken.*
Cover with cling film and marinade in the fridge for at least 4 hrs or overnight.
- Prepare the jhol.
In a sauce pot over medium heat, add water and potatoes.
Bring it to a boil.
Boil until the potatoes are fork tender.
*Do not over-boil the potatoes.*
- Remove from heat and set aside.
Add bay leaves, cardamons, cloves, cinnamon and peppercorns in a tea bag, making sure the tea bag is tied properly.
In a skillet over medium heat, add mustard oil.
- As soon as the oil is heated up, add in the tea bag spices and dried chilies.
Saute until aromatic.
Add in the onions.
Season with salt, white pepper and sugar.
- Saute until lightly caramelized.
Add in turmeric.
Saute until well combined.
Add in 75g of hot water.
- Stir to combine well.
Add in the chicken and the rest of the marinade.
Stir to combine well.
Add in the green chilies.
- Add in another 400g of hot water.
Add in the boiled potatoes, making sure the potatoes are fully submerged into the stew.
Stir to combine well.
Bring it up to a simmer and cover.
- Continue cooking for 15 to 20 mins.
Flip the chicken at half way mark.
Stir occasionally to prevent burning.
- Once the stew has thicken slightly and coats the back of a spoon, taste and adjust for final seasonings with salt and white pepper.
Garnish with coriander.
Give it a final stir.
Remove from heat.
Serve immediately.
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So that is going to wrap it up for this special food How to Make Favorite Murgir Mangsho'r Jhol. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!