Patla Murgi
If you grew up eating Bengali food, then you’re likely already familiar with the delightful, simple Patla Murgi Jhol. This thin and mildly spiced chicken curry is a staple in many Bengali households. It’s light on the stomach, giving a cozy feel at every bite.
Ingredients
- 1 and ½ Lb Chicken pieces (Skinless chicken pieces with bones in )
- 1 or 2 Large size Potato
- 1 Red onion
- 1 Inch Fresh ginger
- 3 Cloves Garlic
- 3 tablespoon Mustard oil
- Salt to taste
Spices for Chicken marinade
- 1 tablespoon Salt
- 1 Tbsp Cumin powder
- 1 tablespoon Coriander powder
- ½ tablespoon Fennel powder
- 1 teaspoon Turmeric powder
Instructions
- In a mixing bowl, add the chicken pieces along with all the spices from the marinade. Mix it around and let it rest for a minimum of 2 hours. Letting the chicken marinate for overnight will definitely enhance the flavor.
- When you are ready to prepare, peel the potatoes and cut in big chunk size. Thinly slice the onion and pound the ginger garlic together.
- In a heavy bottom pan, heat the mustard oil and add the potatoes. Sprinkle a little salt and turmeric and fry the potatoes to sear the sides. Take it off once done. At this point, we are not cooking the potatoes fully. The potatoes will finish cooking with the chicken.
- To the same pan, add a little more oil if needed. Then add the bay leaf and let it sizzle to release the aroma. Scatter the sliced onion along with grated/pounded ginger garlic. Season with a little salt and toss it around to cook the onion. It will take roughly 2 to 3 minutes.
- Add the marinated chicken and toss it around to mix everything. Let it sizzle and cook for 2 minutes.
- Drop the fried potato chunks and add enough water (preferably hot water) to submerge the chicken and potatoes.
- Bring the water to boil in high heat, then toss every thing. Reduce the heat to medium, cover the pan and let it simmer for 15 minutes.
- After 15 minutes, chicken should be cooked. If you use very big chicken pieces, then it might take more time to cook.
- Finally, check for salt and add more if needed. Add a couple or more green chili. Based on how much heat you prefer, slit the chilies in half or add whole. Let the chicken simmer for 3 minutes uncovered. This is only for the chilies to add flavor instead of making it very spicy.
- Serve Patla murgi jhol warm with steamed white rice and squeeze lemon juice on top.
Nutrition
Calories: 374kcalCarbohydrates: 6gProtein: 23gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 87mgSodium: 1831mgPotassium: 351mgFiber: 2gSugar: 1gVitamin A: 183IUVitamin C: 5mgCalcium: 58mgIron: 3mg