Bengali chicken curry, also known as Murgir Jhol is a spicy, and delicious recipe that everyone enjoys to the max. Being easy and quick, preparing the same becomes an easy task for every household. Most Bengalis can’t get enough of this delicious jhol that reserves a bit of nostalgia in every bite.

Prepared with the best-refined sunflower oil, chicken isn’t the only hero of this recipe. Potatoes that are a must to every delicious jhol add a series of flavors that one can’t get enough of. Looking to prepare the same in your kitchen? Follow these simple steps and ingredients to prepare this dish with a healthy touch of refined sunflower oil from Doctors’ Choice.

Ingredients:

For Marination:

• 1 kg chicken
• 1 small onion
• 1 ½ inch ginger
• 6-7 large garlic pods
• 2 ½ tsp yogurt
• 2 tsp lime juice
• 1 tsp Kashmiri chili powder
• 1 tsp chili powder
• ½ tsp turmeric powder
• 1 tsp cumin powder
• ½ tsp coriander powder
• 1 tsp salt
• 1 tsp Doctors’ Choice Refined Sunflower Oil

For the Curry:

• 3-4 medium potatoes
• 2 large onions
• 2-3 green chilies
• 2-3 bay leaves
• 2×1 inch cinnamon
• 5-6 cloves
• 5-6 green cardamom
• ½ tsp Bengali Garam Masala
• 1 tsp ghee
• 1 tsp sugar
• Salt to taste
• 3 tsp Doctors’ Choice Refined Sunflower Oil

Instructions:

For marination:

• Add the ginger, onion, garlic, and yogurt into a mixture and ground it into a paste
• Add the chicken and the other mentioned ingredients along with the onion-ginger-garlic paste
• Mix well and keep it aside for about 30 minutes

For the chicken curry:

• Heat 2 tsp of omega-6-rich oil in a kadhai and keep it on a medium flame
• Add the potatoes along with some salt. Fry until golden brown. Remove and keep it aside
• Add the rest of the oil into the pan and heat it on a medium flame. Temper the bay leaves, cinnamon, cloves, and cardamom. Saute until the oil releases the flavors of spices
• Add in the sugar and heat it slightly until it caramelizes
• Add the sliced onions on a medium flame and let it cook until golden brown
• Add the marinated chicken and stir it continuously for over 9-10 minutes
• Further, add the fried potatoes along with salt and mix it well with the chicken. Cover the same for 10 minutes and keep mixing to ensure it doesn’t stick to the pan
• Once the chicken is dried, add 2-3 chilies, and 2 ½ cups of warm water to the mixture
• Once the chicken starts boiling, check the seasoning and add salt/sugar if required
• Add Bengali Garam Masala and 1 tsp ghee to the gravy mixture and stir it well. Boil the same for more than 2 minutes and turn off the heat 
• Enjoy it with roti/ paratha/roti