Sunday, November 4, 2007

Gharoa Murgir Jhol (Homemade Chicken Curry)

There is nothing like a homemade chicken curry for a Sunday lunch. Bengalis mostly make it on a Sunday afternoon, a pleasant and tasteful change after a week long feast of Fish. This change is especially welcomed by kids. Once a week, I make this and my baby loves to eat it with steamed white rice.

Here's what you need:

Murgi(chicken, cut small, washed clean), Pyanj bata(onion paste), Aada-Roshun bata(ginger-garlic paste), Aloo(one potato, peeled & cut halved), Kancha Lanka(green chili, slit), Gota Jeere(cumin seeds), Tel(oil, preferably mustard), Noon(salt), Halud(turmeric), one Tomato and Dhone Pata(cilantro, chopped finely).

How to Cook
  1. Heat oil in a wok, add cumin seeds, let it splutter.
  2. Add onion paste & slit green chili, fry till oil separates, then add the ginger-garlic paste.
  3. Add potato, stir some more. Add the chicken. Fold all the paste and spices together.
  4. Add salt & turmeric, stir. Squeeze the juice of a tomato, stir again.
  5. Add water, cover & cook over low heat until done. There should be lots of water in the curry when done.
  6. Garnish with cilantro and turn off the heat.


Satyaki Panda said...

Good one .. this came out well,


KL , Malaysia

Aditi said...

Thanks Satyaki, glad you liked it.

majumders said...

What I miss in your list of ingredients are the right amount of them for what number of people.

Kind regards

Archan said...

worked like a charm

Saty said...

Nice neat simple clean recipe.. very good :-)