Deshi Murgir Jhol
Fowl meat is tough and requires adequate cooking. This preparation is not dry so add adequate water to keep enough gravy.
Preparation
Grind 4 green chillies, ginger and garlic with tbsp (heaped) doi (curd) and about 1/4 cup water.
Marinate the fowl pieces with the ginger + garlic+ doi (curd) paste for at least an hour.
Cooking
In a kadhai, heat the oil to smoking. Add the black cardamoms and fry for 30 seconds.
Add the onions followed by the ginger and garlic, fry with frequent stirring for 2-3 minutes on medium heat until the onions are soft.
Add the marinated fowl pieces, mix well with the masala and fry till all the water evaporates. This step may take a 15-20 minutes.
Then add turmeric, remaining green chillies, and potato. Mix well for 1-2 minutes.
You may substitute green chillies with 1/2 tsp red chilli powder.
Add remaining doi (curd) and fry for minutes till oil separates out.
Then add 3 and 1/2 cups warm water and pressure cook for 3 whistles.
Fowl meat is tough and requires adequate cooking. This preparation is not dry so add adequate water to keep enough gravy.
Before serving, sprinkle garam masala powder, and finely chopped coriander (cilantro or dhania) leaves.
Serving Suggestions
Serve with hot rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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