Murgir Mangsho'r Jhol.
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Ingredients requirements of Murgir Mangsho'r Jhol:
- Prepare Chicken:.
- You need 3 Cloves for Garlic,.
- You need 25 g - Ginger,.
- Provide 1/2 Red Onion Thinly Sliced,.
- Need 2 - Green Chilies Finely Sliced,.
- You need 60 g - Yogurt,.
- Need 1 TBSP for Turmeric Powder,.
- Give of Kashmiri Chili Powder, 1 TSP Adjust To Preference.
- Require 1 TSP for Bengal Style Garam Masala,.
- You need Pinch for Sea Salt,.
- Prepare Pinch - White Pepper,.
- You need Pinch for Dried Mushroom Powder..
- You need for Fresh Lime Juice, 1 Lime.
- Prepare 10 g Mustard Oil,.
- Give 4-1 KG - Boneless Skinless Chicken Thighs,.
- Require of Jhol:.
- Prepare 200 g Potatoes Peeled Wedged Preferably Yukon Gold,.
- Require 2 of Bay Leaves,.
- Give 3 of Green Cardamons,.
- Provide 3 Cloves,.
- Give 1 - Cinnamon Stick,.
- Need 8 Black Peppercorns,.
- Give 2 Green Chilies Deseeded Finely Sliced,.
- Prepare 30 g Mustard Oil,.
- You need 2 of Dried Chilies Preferably Kashmiri,.
- Need 1.5 Red Onion Thinly Sliced,.
- Give Pinch of Demerara Sugar,.
- Provide 1 TBSP of Turmeric Powder,.
- Give - Fresh Coriander Coarsely Chopped, For Garnishing.
Murgir Mangsho'r Jhol start cooking:
- 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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