Non-Spicy Bengali Chicken Jhol

You must have tried various kinds of chicken curry recipes. Some of these Indian chicken recipes have lots of gravy and others are semi-dry. Most chicken curry recipes are very spicy keeping with our Indian tastes. However, the Bengali chicken jhol is a non-spicy dish. Like most other Bengali recipes, this chicken curry has a sweet and spicy blend of taste

The Bengali chicken jhol is so neutral in its taste that even children can enjoy it. But do not take this dish to be bland. Just like any other Indian chicken recipe, the Bengali chicken jhol is a rich profusion of flavours. The speciality of this chicken curry recipe is that it is cooked with large potatoes in it. In fact, most Bongs would swear that the potatoes are the most delicious part of an authentic Bengali chicken jhol.

You can easily cook this dish and enjoy delicious food. The Bengali chicken jhol can be prepared in just 45 minutes.

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

• Chicken- 500 grams (cut into medium sized pieces)
• Potatoes- 3 (peeled and cut into halves)
• Onion- 1 (chopped) + 1 (cut into quarters)
• Garlic- 8 pods
• Ginger- 1 inch (chopped)
• Green chillies- 3 (slit)
• Tomato- 1 (chopped)
• Coriander leaves- 2 stalks (chopped)
• Turmeric- ½ tsp
• Cumin seeds- ½ tsp
• Red chilli powder- ½ tsp
• Cumin powder- 1tsp
• Coriander powder- 1tsp
• Peppercorns- 5
• Cinnamon stick- 1 inch
• Cloves- 3
• Cardamom pods- 2
• Bay leaf- 1
• Mustard oil- 3tbsp
• Salt- as per taste

Procedure

1. Rub salt on the chicken and leave it for 10 minutes.
2. Meanwhile soak peppercorns, cloves, cinnamon stick and cardamom in a cup of water.
3. Take one onion, garlic pods and ginger and grind it into a paste.
4. Heat oil in a pressure cooker. When it crackles add the potatoes. Fry the potatoes for 2 minutes on medium flame.
5. Strain and keep them aside.
6. Now season the oil with bay leaf and cumin seeds.
7. After a minute, add the slit green chillies. Pour the chopped onion into the cooker and saute for 3-4 minutes on low flame.
8. Now add the chicken pieces to the cooker. Stir and saute the chicken pieces in the cooker for about 5 minutes.
9. When the chicken pieces start developing a golden brown colour, add the paste you just prepared.
10. Stir and mix the spices with chicken. Cook for another 4-5 minutes on low flame.
11. Now add the tomato, sprinkle salt and all the spices namely, red chilli, cumin, coriander and turmeric powder.
12. Stir and cook on low flame for 3-4 minutes while the tomato melts.
13. Then add 2 cups of water, fried potatoes and close the lid of the pressure cooker. Cook the chicken for a duration of 2 whistles on low flame.
14. Now take the spices you soaked earlier and crush them with a heavy object like a rolling pin.
15. When the Bengali chicken jhol is cooked, add the finishing touch with the crushed garam masala. Garnish with chopped coriander leaves and serve.

You can have non-spicy Bengali chicken jhol with steaming hot rice.