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Murgir Mangsho'r Jhol cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be shown at several established occasions also. I am certain you will see lots of people who just like the Murgir Mangsho'r Jhol dishes which you make.

Alright, don’t linger, let’s approach this murgir mangsho'r jhol formula with 29 substances which are absolutely easy to obtain, and we have to process them at the very least through 12 measures. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements Murgir Mangsho'r Jhol:

1. Provide - Chicken:
2. You need 3 Cloves for Garlic,
3. Get 25 g Ginger,
4. You need 1/2 Red Onion Thinly Sliced,
5. Give 2 - Green Chilies Finely Sliced,
6. Provide 60 g - Yogurt,
7. Prepare 1 TBSP of Turmeric Powder,
8. You need Kashmiri Chili Powder, 1 TSP Adjust To Preference
9. Need 1 TSP Bengal Style Garam Masala,
10. Take Pinch of Sea Salt,
11. Prepare Pinch for White Pepper,
12. Require Pinch for Dried Mushroom Powder.
13. Prepare - Fresh Lime Juice, 1 Lime
14. Provide 10 g Mustard Oil,
15. Make ready 4-1 KG of Boneless Skinless Chicken Thighs,
16. Make ready for Jhol:
17. Require 200 g Potatoes Peeled Wedged Preferably Yukon Gold,
18. Make ready 2 Bay Leaves,
19. Require 3 of Green Cardamons,
20. You need 3 of Cloves,
21. Take 1 of Cinnamon Stick,
22. Give 8 Black Peppercorns,
23. Give 2 Green Chilies Deseeded Finely Sliced,
24. Take 30 g - Mustard Oil,
25. Provide 2 Dried Chilies Preferably Kashmiri,
26. Require 1.5 of Red Onion Thinly Sliced,
27. Give Pinch of Demerara Sugar,
28. Get 1 TBSP for Turmeric Powder,
29. Require of Fresh Coriander Coarsely Chopped, For Garnishing

Murgir Mangsho'r Jhol making process:

1. Pls visit: https://www.fatdough.sg/single-post/2019/11/21/Bengal-Style-Garam-Masala for the recipe.
2. Prepare the chicken. - - Add garlic and ginger into a mortar. - - Pound with a pestle until paste forms. - - You can do this in a food processor, but I personally find that mortar and pestle are easier to wash.
3. Transfer the garlic ginger paste into a large shallow bowl. - - Add in the rest of the ingredients. - - Massage the marinade with the chicken until the chicken is well coated.
4. After squeezing out the juice from the lime, do not discard the peels. Marinade the peels together with the chicken.* - - Cover with cling film and marinade in the fridge for at least 4 hrs or overnight.
5. Prepare the jhol. - - In a sauce pot over medium heat, add water and potatoes. - - Bring it to a boil. - - Boil until the potatoes are fork tender. - - Do not over-boil the potatoes.
6. Remove from heat and set aside. - - Add bay leaves, cardamons, cloves, cinnamon and peppercorns in a tea bag, making sure the tea bag is tied properly. - - In a skillet over medium heat, add mustard oil.
7. As soon as the oil is heated up, add in the tea bag spices and dried chilies. - - Saute until aromatic. - - Add in the onions. - - Season with salt, white pepper and sugar.
8. Saute until lightly caramelized. - - Add in turmeric. - - Saute until well combined. - - Add in 75g of hot water.
9. Stir to combine well. - - Add in the chicken and the rest of the marinade. - - Stir to combine well. - - Add in the green chilies.
10. Add in another 400g of hot water. - - Add in the boiled potatoes, making sure the potatoes are fully submerged into the stew. - - Stir to combine well. - - Bring it up to a simmer and cover.
11. Continue cooking for 15 to 20 mins. - - Flip the chicken at half way mark. - - Stir occasionally to prevent burning.
12. Once the stew has thicken slightly and coats the back of a spoon, taste and adjust for final seasonings with salt and white pepper. - - Garnish with coriander. - - Give it a final stir. - - Remove from heat. - - Serve immediately.

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