AuthorChandrima Sarkar
DifficultyBeginner

Every Bengali family loves their Murgir Jhol. It was a ritual back home to cook this Chicken Curry or Mangshor Jhol every other Sunday. These Curries+Sundays are made for each other. Here chicken pieces are cooked in a spicy, delicious, finger-licking good curry with big potato chunks.

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
1

Heat oil in the TTK Prestige Flip-on Svacch Pressure Cooker. Fry the potatoes over medium heat, let them turn golden brown in colour, remove and keep aside.

2

In the remaining oil temper with bay leaves, dry red chillies, green cardamoms, black peppercorns, cloves, and cinnamon.

3

Add sliced onions, and fry until light brown in color. Add the garlic paste, mix and sauté for a few seconds.

4

Add coriander powder, kashmiri mirch powder, turmeric powder, ginger paste, salt, sugar (if using), green chillies, and tomatoes. Mix well and cook for a minute. Add some water to dissolve the spices.

5

Add chicken pieces and fried potatoes. Mix well and cook for 10 minutes over medium heat.

6

Add water, and mix well. Pressure cook over medium heat for 2 whistles. Open the cooker lid when the pressure has been released completely on its own.

7

Add Garam masala powder and coriander leaves, mix gently.

8

Your delicious Murgir Jhol is ready to devour. Serve hot with steamed rice.

Cooking Products

TTK Prestige Flip-on Svacch Pressure Cooker

CategoryCuisineCooking MethodDiet

Ingredients

Directions

1

Heat oil in the TTK Prestige Flip-on Svacch Pressure Cooker. Fry the potatoes over medium heat, let them turn golden brown in colour, remove and keep aside.

2

In the remaining oil temper with bay leaves, dry red chillies, green cardamoms, black peppercorns, cloves, and cinnamon.

3

Add sliced onions, and fry until light brown in color. Add the garlic paste, mix and sauté for a few seconds.

4

Add coriander powder, kashmiri mirch powder, turmeric powder, ginger paste, salt, sugar (if using), green chillies, and tomatoes. Mix well and cook for a minute. Add some water to dissolve the spices.

5

Add chicken pieces and fried potatoes. Mix well and cook for 10 minutes over medium heat.

6

Add water, and mix well. Pressure cook over medium heat for 2 whistles. Open the cooker lid when the pressure has been released completely on its own.

7

Add Garam masala powder and coriander leaves, mix gently.

8

Your delicious Murgir Jhol is ready to devour. Serve hot with steamed rice.

Murgir Jhol / Bengali Chicken Curry