INGREDIENTS
2 tbsp Cooking Oil or Ghee
1 Cinnamon Stick
4 Cardamom Pods
2 Whole cloves
2 Bay Leaves
1 large white onion, thinly sliced
1 tsp Kosher Salt
1 tbsp Pureed Garlic
1 tbsp Pureed Ginger
2 tsp Cumin, ground
2 tsp Coriander, ground
1 tsp Turmeric, ground
1 tsp Cayenne or hot Chili Powder
1 tsp Garam Masala Powder
1 Chicken, cut into 6 or 8 pieces
1 tsp Kosher Salt
1/4 cup Water
1/4 cup Cilantro leaves, finely sliced
INSTRUCTIONS
1) Heat oil or Ghee, cinnamon stick, cardamom pods, cloves and bay leaves over medium heat in 5 qt Dutch Oven until cinnamon unfurls
2) Add onions and salt to the pot and saute until translucent (2-3 minutes)
3) Add pureed garlic and ginger until "raw" aroma dissipates
4) To the pot, add Cumin, Coriander, Turmeric, Cayenne and Garam Masala. Cook until fragrant and oil begins seeping out
5) Add the chicken and salt, increase heat to medium high and thoroughly coat until the chicken turns opaque
6) Add water and deglaze any bits on the bottom and give it a good stir (don't be lazy!), reduce heat to medium low. Cover and avoid the urge to add more water than this.
7) Simmer until tender (depends on the chicken, but the average store chicken gets done around 30-40 mins). Stir every 10 minutes. If thicker gravy is desired, remove lid and reduce down as needed.
8) Stir in cilantro, adjust seasoning as necessary and finish with our secret ingredient (we don't have any secrets, it is roasted cumin powder!)
Murgir Jhol is classic Bengali chicken curry brimming with warm, aromatic spices and usually served over rice. This is pure Indian home cooking. Simple. Straight forward. And delicious.
