Sublime Patla Murgir Jhol Recipe

Get ready to wake up your taste buds and cozy up your soul with my spin on the classic Patla Murgir Jhol, a fragrant and comforting chicken stew that’s like a warm hug on a rainy day.

Enter the universe of Bengal with my exquisite Patla Murgir Jhol. I adore how the mustard oil lifts the scent, while the tender chicken and potatoes bubble away in a strikingly fragrant medley of ginger, garlic, and spices.

Not only is this dish nutritious and rich in protein, but it’s also a comforting, delicious delight. Why not make it an everyday kind of thing?

Ingredients

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Chicken: A lean source of protein, essential for muscle repair.

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Mustard Oil: Adds a pungent flavor, is heart-healthy, rich in omega-3s.

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Potatoes: Provide carbohydrates for energy, add creaminess to dishes.

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Green Chilies: Boost metabolism and add spice, high in vitamin C.

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Turmeric Powder: Anti-inflammatory and adds vibrant color.

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Cardamom Pods: Aromatic, aids digestion, enhances the dish’s warmth.

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Cinnamon Stick: Offers sweetness and warmth, regulates blood sugar levels.

Ingredient Quantities

• 1 kg chicken, cut into medium pieces
• 2 tablespoons mustard oil
• 2-3 potatoes, peeled and quartered
• 2 onions, finely sliced
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt, to taste
• Fresh coriander leaves, chopped (for garnish)
• 1 teaspoon whole cumin seeds
• 2-3 bay leaves
• 2-3 cardamom pods
• 1-inch cinnamon stick
• 4-5 cups water

How to Make this

1. In a large pan, over medium heat, heat mustard oil. Add whole cumin seeds, bay leaves, cardamom pods, and a cinnamon stick. Sauté until lovely and fragrant.

2. Put the pan and onion together and wait about 25 minutes until they get really brown.

When the onions are done, put the onions on hold. After that, put them in a bowl and stir in the finely diced celery.

3. Mix in the ginger paste and garlic paste and cook for another minute until the raw smell is gone.

4. Include minced tomatoes and diced green chiles in the pan. Sauté until the tomatoes lose their shape and give up their liquid.

5. Combine with turmeric powder, red chili powder, cumin powder, and coriander powder. Stir thoroughly and allow to cook for an additional 2 minutes.

6. Introduce the chicken parts into the pan. Sauté them until they are thoroughly mixed with the spices and begin to take on a shade of brown.

7. Mix well with the pan before adding the quartered potatoes.

8. Add 4-5 cups of water, guaranteeing that the chicken and potatoes are dipped well beneath the surface. Make sure to season the water with plenty of salt, so it tastes good. After all, this is going to be the chicken and potato soup base.

9. Heat the mixture until it is boiling. Then turn down the heat to let it simmer. Cover the pan and cook the chicken and potatoes until they’re both tender and done, about 20 to 30 minutes. This dish is kind of like chicken and dumplings because of the consistency.

10. Chop fresh coriander leaves and use them to garnish the Patla Murgir Jhol. This dish should be served hot, and goes especially well with steamed rice.

Equipment Needed

1. Large pan
2. Measuring spoons
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Bowl
7. Stove
8. Lid for the pan

FAQ

• Q: Can I use any other type of oil instead of mustard oil?A: You can use vegetable oil or ghee, if necessary, to achieve an authentic flavor where mustard oil would normally go.
• Q: Is it necessary to use whole spices like cardamom and cinnamon?A: The aroma and flavor are greatly enhanced by whole spices, but you can substitute with a small amount of garam masala.
• Q: How can I make the dish less spicy?A: Change the quantity of green chilies and lessen the quantity of red chili powder to make it softer.
• Q: Can I make this recipe vegetarian by substituting chicken?A: Yes, you can substitute paneer or mixed vegetables in place of the chicken for a vegetarian version.
• Q: What can I serve with Patla Murgir Jhol?This dish is well-suited to accompany either steamed rice or Indian flatbreads such as roti or paratha.
• Q: How do I store leftovers?A: In the refrigerator, you can keep leftovers in a container that doesn’t let air in for 3 days max.
• Q: Can I add more vegetables to this dish?A: Yes, you can add vegetables like peas or bell peppers to make the dish even better.

Sublime Patla Murgir Jhol Recipe Substitutions and Variations

Vegetable oil or sunflower oil can be used as substitutes for mustard oil, yielding a milder flavor.
Sweet potatoes can replace potatoes for a different taste and nutritional profile.
Red chili flakes can replace green chilies for a differently spiced heat.
Parsley and fresh coriander leaves are really quite similar when it comes to using them for garnish. So if you can’t get fresh coriander, or if you just don’t happen to like it, fresh parsley is really quite an acceptable substitute.
If in a pinch, a small amount of ground cinnamon can stand in for a cinnamon stick. But cinnamon stick is best.

Pro Tips

1. Marinate the Chicken For deeper flavor, consider marinating the chicken with a bit of salt, turmeric, and mustard oil for 30 minutes to an hour before cooking. This will enhance the taste and tenderness.

2. Brown the Onions Properly When cooking the onions, make sure they are browned evenly and not burnt. This step is crucial for building a strong flavor base, so give them time and attention.

3. Potato Texture To achieve perfectly cooked potatoes, you can par-boil them for 5-7 minutes before adding them to the dish. This ensures they become tender without falling apart during the simmering process.

4. Spice Control Adjust the red chili powder and green chilies according to your heat preference. For a milder dish, reduce the quantity, or if you like it spicier, add a pinch more of the chili powder.

5. Enhance Flavor with Garam Masala Consider adding a pinch of garam masala towards the end of cooking, just before garnishing with coriander leaves. This will add a warm, aromatic finish to the dish.