Though it is said that Bengalis are fond of fishes, but Murgir Jhol must be there in Rob-barer menu (Sunday's menu). We always try to make some new chicken recipes to impress, but nothing can beat the taste of this simple recipe. The flavour of garlic and green chilli and the taste of baata masala (freshly grind spice paste) take it to another level. In restaurants or in any party we prefer butter chicken, kadai chicken, lahori murg, do-pyaja and many more, while at home, I love to have this Murgir Jhol along with potatoes and green papaya.
I belong from a joint family. I spent my childhood days among 30 members under a single roof. And my mom used to cook food for all, each and every day. I remember, there was an unwritten settled menu for every particular day of a week. In Sunday we had that Mutton or Murgir Jhol in our menu along with macher matha dia dal, bhaja and salad. And every Sunday, I was ready to fight with my cousins for the leg pcs. That was not less than a war for me and all that I received - Maa'r Boka. Once in a blue moon I got that piece of my choice and whenever my elder sister had this, she used to pass it. Her sacrifice made my day...hahaha! These are very stupid things for today's kid, they can't even think of it. But really I miss those days!
I got married in 2014. And now its my responsibility to keep everyone's choice in my family. Today is Sunday, the only day in the week when I can get some times to enjoy the morning bliss. While having the cup of tea in the morning, I was thinking about those days and really want to recall it. So I decide to make that Murgir Jhol today along with the other's menu. My mom's magic was better obviously, but mine was not that bad at all. Let's check out the ingredients -
- Chicken, on bone - 1 kg
- Potatoes, peeled and cut into large pcs - 2 large size
- Green papaya, peeled and cut into large pcs - 6 to 7 pcs
- Lemon juice - 3 to 4 tsp
- Onion, sliced - 2 large size
- Ginger, chopped - 1 tsp
- Garlic - 8 to 10 cloves
- Tomatoes, chopped - 1 large size
- Green chilli - 6 to 7
- Fresh coriander leaves, chopped - 1 cup
- Turmeric powder - 1 tsp
- Red chilli - 3
- Cumin seeds - 1 tsp
- Coriander seeds - 1 tsp
- Black pepper - 6 to 8
- Garam masala powder - 1 tsp
- Salt - to taste
- Sugar - to taste
- Mustard oil - as required
Method
Marinate the chicken with 2 tsp lemon juice.
Take a blender, add the red chillies, cumin seeds, coriander seeds, black papper, Add a little water and make a fine smooth paste. Keep aside. Using a hamandista (mortar & pestle), crush the ginger and garlic.
Take a heavy bottom kadai. Switch on the flame. Heat mustard oil. Add the potatoes and green papaya. Sprinkle some turmeric powder and salt. Fry till the light brown. Take these out and keep aside.
In the remaining oil, add garlic-ginger and fry for 20 secs. Add the sliced onion and a little sugar. Fry till transculent. Add the chopped tomatoes and green chillies. Sprinkle some salt. Once the tomatoes are nice and almost blended, add the turmeric powder and grinded spice paste. Cook for 2 mins. Add the chicken pcs and salt now. Mix well. Cover the lid and cook the chicken in medium low flame for about 10 to 15 mins. In between keep stirring, otherwise it will catch the bottom. Add the fried potatoes and papayas. Add 2 to 3 cups of hot boiling water. Add garam masala powder and chopped coriander leaves. Cover the lid and cook in high flame. Once the chicken, potatoes and papayas are fully cooked and you get the desired consistency of the gravy, add the lemon juice and mix well. Don't make it thick. Cover the lid and keep it in low flame for 2 mins. Garnish with some coriander leaves and serve hot along with steamed rice.
Comments
Post a Comment