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Chui Jhaaler Murgir Jhol By Chef Harpal Singh Sokhi

Chui Jhaaler Murgir Jhol

Chui Jhaaler Murgir Jhol is a typical Bengali chicken curry with a special ingredient called Chui. Chef Harpal Singh Sokhi shares the recipe for this finger-licking curry.
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Serves

3

Cooking Time

25-30 Min

Meal Type

curry

Preparation Time

10-12 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Chui Jhaaler Murgir Jhol

    • 1 cup mustard oil

    • 1-2 cinnamon sticks

    • 8-10 cloves

    • 7-8 green cardamoms

    • 3-4 sliced onions

    • 2 tsp corinader powder

    • 1 tsp turmeric powder

    • 2 tsp Kashmiri red chilli powder

    • water as required

    • 2 kg chicken

    • 1 tbsp garlic paste

    • 1 tbsp ginger paste

    • 2-3 chopped green chillies

    • 2 whole garlic

    • 1 Chui Jhal stick

PREPARATION

  1. 1

    Heat mustard oil in a handi and add cinnamon sticks, cloves, green cardamoms, and sliced onions and cook till the onions brown slightly.
  2. 2

    In a bowl, mix together coriander powder, turmeric powder, and Kashmiri red chilli powder with water and make a paste.
  3. 3

    When the onions turn brown, add chicken, garlic paste, ginger paste and chopped green chillies to the handi, mix well and cook for 10 minutes.
  4. 4

    Now, add water, whole garlics and Chui Jhal stick to the chicken handi, cover the handi and cook for 15 minutes.
  5. 5

    Remove the Chui Jhaaler Murgir Jhol in a serving bowl and serve.

Chui Jhaaler Murgir Jhol is a typical Bengali chicken curry. Chui or Choi Jhal is a creeper herb that is grown in the Khulna region of Bangladesh. The small pieces of this herb are used in cooking meat and fish curries. 

Chui, a spicy, salty and pungent herb imparts a distinct flavour to the traditional Jhaaler Murgir Jhol. In this recipe, pieces of chicken are cooked in a red gravy along with chui and other spices and herbs.

The classic Bnegali chicken curry, Chui Jhaaler Murgir Jhol, is delicious and mouth-watering. 

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