It was pleasant even then-
-the summer hadn’t yet arrived.
And it was a Sunday afternoon – which happen to be my favourite time of the week.Its the time when
I cook to my heart’s content – recipes which I absolutely love.So, whereas I end up cooking
something exotic on most weekends, at other times I love to indulge in the quintessential Bengali
recipes – recipes which make me remember of our parental home.I will never trade a Mangsher Jhol or
Ghee Diye Bhat or Musur dal with anything else. True it depends a lot on the mood, but these are
some Bengali all time favourites.On that particular Sunday I prepared a slightly different version
of Chicken er Jhol that made the day complete.
-the summer hadn’t yet arrived.
And it was a Sunday afternoon – which happen to be my favourite time of the week.Its the time when
I cook to my heart’s content – recipes which I absolutely love.So, whereas I end up cooking
something exotic on most weekends, at other times I love to indulge in the quintessential Bengali
recipes – recipes which make me remember of our parental home.I will never trade a Mangsher Jhol or
Ghee Diye Bhat or Musur dal with anything else. True it depends a lot on the mood, but these are
some Bengali all time favourites.On that particular Sunday I prepared a slightly different version
of Chicken er Jhol that made the day complete.
Serves:3-4
Preparation Time: 15 mins
Cooking Time: 45 mins
Ingredients:
- Chicken: 1 kg
- Two big potatoes, each sliced into half.
- Onion: 200 gms.Julienned.
- Ginger:
- A 1 inch piece.Made into a paste.
- 1/4th inch of crushed ginger.
- Garlic:
- 5-6 cloves.Made into a paste.
- 4-5 crushed garlic.
- Green Chili Paste: 1 tbsp.
- Mustard Oil: 7-8 tbsp
- Salt: to taste
- Sugar: 1 tbsp
- Spice Powder/Paste:
- Turmeric Powder: 1 tbsp
- Cumin Paste: 2 tbsp
- Dry Red Chili Paste: 2 tbsp
- Whole Spices:
- Green Cardamon: 3-4.
Procedure:
- Heat 8 tbsp of mustard oil in a kadai.
- Once the oil gets hot, add the ginger and garlic pastes.
- After around half a min,add the julienned onions.
- Sprinkle the sugar over the onions.
- Increase the heat to high and stir fry the onions until they turn golden brown.
- Reduce the heat to medium.
- Add all the spice powder/paste.
- Continue to stir until the spices mix well with the rest of the mixture.
- Then add the Chicken pieces and potato halves.
- Sprinkle some salt and increase the flame to high and stir the chicken thoroughly so that the
- mixture becomes homogenous.This should require around 15-17 mins.
- In the meantime, heat some amount of water(depending upon the amount of jhol required) in a
- pressure cooker. When the water gets warmed up, add the green cardamon, crushed ginger,crushed
- garlic, 1/2 tsp of turmeric powder and salt.When the smell of the ingredients evolve:Transfer the
- chicken curry contents to the pressure cooker.
- Seal the pressure cooker and let the chicken cook on medium flame for 20 mins – after which the
- Chicken er Jhol should be ready.
