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Chicken Soup In Bengali Style (Murgir Jhol): Recipe

BY SOMREETA MUKHERJEE

Every Bengali loves to eat gorom bhaat with murgir jhol, especially if it is on a Sunday or a holiday! But at times, it becomes difficult to digest an over-spicy soupy concoction. So,  I am going to share a lighter version of murgir jhol (chicken soup) that is tasty, serves as a perfect accompaniment to gorom bhaat (streamed rice) and is not that difficult to digest too.

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TOTAL TIME REQUIRED: 25 minutes

LIST OF INGREDIENTS:

  • Chicken: 500 grams
  • Onions (roughly chopped): 5
  • Garlic (shredded): 1 ½ tablespoon
  • Ginger (paste): 1 ½ tablespoon
  • Green chillies: 4-5
  • Turmeric: 1 teaspoon
  • Red chilli powder: 1 teaspoon
  • Salt to taste
  • Sugar: 1 teaspoon
  • Garam masala powder:1 ½ 1 tablespoon
  • Jeera powder: 2 tablespoons
  • Dhaniya powder: 2 tablespoons
  • Tomato (cut in small pieces): 1 small
  • Curd: 3 tablespoons
  • Coriander leaves: a few sprigs
  • Cooking oil: 4 tablespoons
  • Drinking water: 300-350 ml (approximately)

 

INSTRUCTIONS:

  • Heat cooking oil in a kadhai and fry onions, giner, garlic and green chillies together till the onions turn brown.

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  • Now add tomato and jeera powder, dhaniya powder, garam masala powder, turmeric and chilli powder. Sauté and mix well.

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  • Add the chicken pieces and coat them with the spices.

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  • Add coriander leaves, curd, salt and sugar.

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  • Cook for about 5 minutes and pour all the ingredients in a pressure cooker.

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  • Add water and seal the lid tightly.

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  • Cook for 2-3 whistles (depending on how tender the chicken is) and turn off the flame.
  • Serve hot with rice!

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So, it is very easy to cook a simple yet delicious chicken soup by using ingredients that are readily available. However, let me make it very clear that there can be numerous variations of a Bengali-style chicken soup/curry. Gourmets that Bengalis are, it is difficult to restrict to one particular recipe.

Enjoy your lunch with murgir jhol and groom bhaat (chicken soup and steamed rice)!

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