Bangla Chicken er Jhol(Bengali's Style Chicken Currry)...:)

Chicken curry is prepared in different style in different states. Here is a very simple style of preparing chicken curry, the Bengali style....:)...My Baba(Dad) is a gr8 cook....Now still my Maa(Mom) some time  cooked Chicken/Mutton...We  enjoying too much my dad's cooking.....Childhood memory every Sunday my Dad prepare this type Chicken er Jhol(Curry)....Me & My Two Younger Brother we all r weating for this Jhol(curry)....Really I miss those Golden days...Love U Baba...:)...So I share My Dad's Chicken Jhol(Curry) recipe with all of u....Hope U Love this gr8 man's recipe...:)


   

  

      Ingredients:

* Chicken: 1 Kg, cut in medium size pieces

* Onions: 4 big

* Ginger paste: 1 tbsp

* Garlic paste: 1 tbsp

* Green chilies: 4-5

*Tomato: 2 medium

* Oil: ½ cup (I use mustard oil and sunflower oil in 1:1 ratio)

* Potatoes: 4 medium

* Red chili powder: 1 tsp

*Kashmiri chili powder : 1/2 tsp

* Whole clove: 3-4
* Cinnamon: 1/2" piece

* Black pepper: 4-5

* Garam masala powder: 1/3 tsp

* Turmeric

* Salt

* Sugar: ½ tsp

   Method:

* Wash the chicken pieces and marinate it with  chopped tomato, half of the ginger-garlic paste,  salt, 1/2 tsp red chili powder and 2 tbsp mustard oil.

* Slice/chopped the onions 

* Peel and cut the potatoes in half and smear with little salt and turmeric.

* Heat the rest of the oil and fry the potato pieces till golden. Drain and keep aside.

* In the same oil add Sugar and cook till sugar caramelizes.After then cloves Cinnamon and black pepper. Once they splutter add the chopped onion. Fry this on low till they change color to a light brown.

* Add rest of the ginger-garlic paste,Kashmiri chili powder and green chilis for another minute.

* Pour the marinated chicken, salt, turmeric and red chili powder. Now comes the lengthy part of Kasha or browning the meat on low heat. And this process is like stir and cover and again follow the same. This will take almost 30-40 minutes till you see the oils are separating at the sides and the meat pieces are becoming dry. Check by poking your spatula in a big chunky piece of meat. If it easily goes through that means you are good to go for the next stage.

* Once you see the meat pieces are 75% cooked 3 cups or more (depends on what texture you need, if you want it runny add more water) of warm water and the potato pieces. (My Dad  never added cold water for any type of non vegetarian dish. so I also used warm water ).

* Mix thoroughly and check the seasoning. Cover and let it simmer till (15-20 mins)the meat pieces are cooked.

* Sprinkle some garam masala on top and serve with Hot Plain rice.(Plain Rice ,Green Salad & Chutny is Good Combination For this dish)...:)

   

       Enjoy Your's Bengali Style Chicken Curry...!!!!!