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Murgir Lal Jhol (Bengali Chicken and Potato Curry in Red Gravy)
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 558
- Total Fat
- 33 g
- Saturated Fat
- 6 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 26 g
- Cholesterol
- 105 mg
- Sodium
- 980 mg
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 558
- Total Fat
- 33 g
- Saturated Fat
- 6 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 26 g
- Cholesterol
- 105 mg
- Sodium
- 980 mg
Ingredients
Seasoning Mix and Chicken:
Chile-Garlic-Ginger Paste:
Curry:
Directions
- For the seasoning mix and chicken: Mix together the coriander, ground cumin, garam masala, salt, turmeric and cayenne in a small bowl.
- Cut each drumstick lengthwise down to the bone and open it flat. In a medium bowl, toss the chicken with the oil and seasoning mix until evenly coated. Let stand at room temperature about 20 minutes, or cover and refrigerate up to overnight.
- For the chile-garlic-ginger paste: Meanwhile, put the Kashmiri chiles in a small heatproof bowl, cover with boiling water and soak until softened and pliable, about 20 minutes.
- Transfer the chiles to a spice grinder with the ginger, garlic and a few tablespoons of the soaking water and grind to a smooth paste.
- For the curry: Heat the oil in a 6-quart Dutch oven or large pot over medium heat. Add the chile-garlic-ginger paste and cook, stirring, until it darkens to a deep brick red and no longer smells of raw garlic, 5 to 7 minutes.
- Add the onion, cumin seeds, fennel seeds, cloves, bay leaves, cardamom pod and cinnamon stick. Cover and cook, stirring often and scraping up any browned bits from the bottom of the pot, until the onions are translucent, 7 to 10 minutes. Add the tomato and 1 teaspoon of the salt. Cover and cook, stirring often, until the tomato has broken down completely and darkened, about 10 minutes.
- Add the chicken. Cover and cook, stirring occasionally, until no raw pink remains on the outside, about 10 minutes. Add the potato, yogurt, sugar and remaining 1 teaspoon salt. Stir until everything is coated, about 1 minute. Add 1 1/2 cups water and bring to a boil over high heat. Reduce the heat, cover and simmer for 15 minutes. Add the Thai chiles, cover and continue to cook until the potatoes are tender and the gravy has thickened slightly, about 5 minutes more.
- Remove from the heat and stir in the garam masala. Taste and adjust the salt. Serve with white rice.
Cook’s Note
The chicken can go into the pot as soon as it is coated, but the flavor is better if you give it time — 4 hours in the refrigerator, or overnight, is worth planning for. Kashmiri chiles are mild; they are in this for color more than heat. Do not skip scraping up the browned bits from the bottom of the pot, which is where a lot of the depth comes from.
