Murgir Jhol

Murgir Jhol

cornish hen-2
curd (beaten)-1 cup
mustard oil-3/4 cup
chicken tandoori massala-1/2 pack (according to respective taste)
Onion-1(thinly sliced)
garlic-5-6 cloves(chopped)
ginger-1\”(grated)
clove-5
green cardamom-4
cinnamon-1\”
white pepper corns-8-10(crushed)
bay leaf-2
red chili-2
red chili powder-2-3 tsp.
green chili-4-5(slit)
cilantro chopped(to garnish)
potatoes halved-4-6
tomato-1 (chopped)

Method:

1. Cut the chicken in medium to large pieces, wash, pat dry. make a paste of curd, tandoori massala and 1/4 cup of mustard oil.
2. Marinate the chichen with this paste and leave it for 3-4 hrs.
3. Heat oil, add bay leaf, and red chili, coarsely crush the whole garam massala,
4. and add it to the oil, as the spluttering begins,
5. add garlic, ginger, and onion, stir fry till the onion turns golden brown,
6. add tomato, let it soften, add the chicken with the marinade, keep tossing and turning, for five minutes,
7. add red chili powder, keep tossing,
8. add the potatoes, adjust salt, and add water as per required consistency,
9. add white pepper, cover and cook over slow fire.
10. When the potatoes are almost cooked (the chicken would definitely be done by then),
11. add the green chilies and boil for a few more minutes.
12. Garnish with cilantro and serve with steamed rice.

Source: Ronita Pathak

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