Murgir Lal Jhol

Ingredients

  • Chicken – 800 gm
  • Dry red chillies – 4 pieces
  • Kashmiri red chillies – 2 pieces
  • Medium potatoes – 150 gm, cut in half
  • Onion – 150 gm, thinly sliced
  • Bay leaves – 2
  • Ginger – 7 gm, chopped
  • Garlic – 15 gm, chopped
  • Yogurt – 2 tbsp
  • Mustard oil – 2 tbsp
  • Cinnamon – 1” piece
  • Cardamoms – 4
  • Cloves – 3
  • Turmeric powder
  • Sugar – 1 tsp
  • Salt to taste

Method –

  1. Make incisions on the chicken pieces
  2. Marinate with salt and turmeric powder for 3 hours
  3. Soak the chillies in water for 30 minutes
  4. Grind the chillies, ginger and garlic to a fine paste using a few tbsp of the soaking water
  5. Heat mustard oil in a kadhai
  6. Add the paste
  7. Add bay leaves and then the onions
  8. Add sugar
  9. Fry the onions for about 8 minutes
  10. Add the potatoes and salt to taste
  11. Whisk the yogurt well and add it to the pan
  12. Mix well
  13. Cover with a lid and cook for 10 minutes or till the potatoes soften a little
  14. Add the chicken and braise for about 20 minutes, stirring occasionally
  15. Add 300 ml hot water
  16. Grind the whole spices and make a paste
  17. Add this mix to the pan and simmer for 5 minutes

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