Tag Archives: chicken curry

Murgir Lal Jhol | Bengali Red Chicken Curry | Aloo Murgir Jhol | Chicken Jhol Recipe Bengali Style

In This Video, I Will Show You Bengali Red Chicken Curry In A Step By Step Process.
Murgir Lal Jhol (Bengali Red Chicken Curry) is spicy, delicious and soupy chicken curry with potatoes flavoured with spices. Aloo Murgir Jhol is a quick and easy Sunday/noboborsho special Bengali recipe best eaten with piping hot rice and squeeze of lime.

As a Bengali, fish used to be an everyday thing at home. So chicken or mutton used to be like a treat, which we enjoyed on Sundays Or Nababarsho Or Any Holiday.
Hence Nababarsho Special Murgir Laal Jhol. You can also call it Chicken Jhol Recipe Bengali Style.
One more thing, Bengali curries specially murgir jhol recipe will be incomplete without large pieces of potatoes. The potatoes soak up all the lovely juices from the curry make it juicy and irresistibly delicious. So please never skip adding the potatoes in the curry.
In this aloo murgir jhol I used Kashmiri Red Chillies along with a generous quantity of garlic and a little ginger.So we can call this recipe as chicken aloo curry.

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► Ingredients:
• 1 Kg Washed Chicken Curry Cut
• 1 1⁄2 tsp Salt + As Per Requirements
• 2 tsp Kashmiri Mirch Powder
• 1​1⁄2 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 6 tbsp Mustard Oil
• 2 tbsp Chopped Ginger
• 2 tbsp Chopped Garlic
• 3 Cloves
• 5-6 Kashmiri Red Chilli
• 4 Medium Potatoes
• 1 Bay Leaf
• 3 Medium Onions
• 1/2 tsp Sugar
• 4 Green Chillies
• 4 tbsp Beaten Curd
• 2 Cups Of Hot Water
• 1/2 Cup Chopped Lettuce
• 1/2 tsp Garam Masala Powder
• 1/2 tbsp Ghee

► Watch My Recipes:
Chicken Afghani Recipe:

Chicken Leg Gravy Recipe:

Egg Lababder Recipe:

Egg Masala Restaurant Style:

Rogan Josh Chicken Recipe:

Mughlai Mutton Curry Recipe:

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आलू कोफ़्ता करी | Aloo Kofta Curry  | Sanjeev Kapoor Khazana

आलू कोफ़्ता करी | Aloo Kofta Curry | Sanjeev Kapoor Khazana

Move over the paneer and ghia kofte and try this superb aloo kofte with a fabulous gravy. Share your reviews with us in the comments.



3 medium potatoes, boiled, peeled and grated
½ cup grated cottage cheese
½ cup grated processed cheese
Salt to taste
½ tsp coriander powder
½ tsp chaat masala + sprinkle
¼ tsp green cardamom powder
4 tbsps chopped fresh coriander
2-3 tbsps cornflour
2 tbsps + 2 tsps oil + to deep fry
½ inch cinnamon stick
1 bay leaf
½ tsp cumin seeds
3 medium onions, roughly chopped
10-12 cashew nuts
2 large tomatoes, roughly chopped
2 green chillies, roughly chopped
½ inch ginger, roughly chopped
5-6 garlic cloves
½ tsp red chilli powder
½ tsp coriander powder
A pinch of turmeric powder
A pinch of dried fenugreek leaves (kasuri methi) powder
½ tsp Tata Sampann Garam Masala
2 tsps fresh cream
Coriander sprig for garnish


1. Mix potatoes, cottage cheese, processed cheese, salt, coriander powder, chaat masala, half the green cardamom powder and half the coriander in a bowl.
2. Add cornflour and mix well.
3. Heat sufficient oil in a kadai. Grease palms with little oil and divide the mixture into 12 equal portions. Roll the prepared koftas in cornflour and deep fry on medium heat till golden brown and crisp.
4. Drain on an absorbent paper and set aside.
5. For the gravy, heat 2 tbsps oil in a deep nonstick pan. Add cinnamon, bay leaf and cumin seeds and sauté till fragrant.
6. Add onions and sauté till translucent. Add cashewnuts, tomatoes, green chillies, salt and mix well.
7. Add ginger, garlic and sauté for a minute. Add1 cup water and mix well. Cover and cook on medium heat for 5 minutes.
8. Transfer in a bowl and allow to cool. Discard the bay leaf, transfer in a blender jar, add ½ cup water and blend to coarse paste.
9. Heat 2 tsps oil in the same pan. Add red chilli powder, coriander powder, turmeric powder and salt and mix well.
10. Add the ground paste, ½ cup water and mix well. Cover and cook for 5-7 minutes.
11. Add ½ cup water, remaining coriander, kasuri methi powder and remaining green cardamom powder, Tata Sampann Garam Masala and mix well. Cover and cook for 2 minutes more.
12. Add fresh cream and mix well.
13. Transfer the gravy in serving bowl, place the prepared koftas on top.
14. Drizzle some fresh cream and serve hot garnished with coriander sprig.

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देहाती चिकन | Dehati Chicken | Sanjeev Kapoor Khazana

देहाती चिकन | Dehati Chicken | Sanjeev Kapoor Khazana

A village style rustic chicken dish that tastes phenomenal and the best part is, it is very easy to make!



750 grams chicken, cut into 2 inch pieces
2 tbsps mustard oil
1 tsp cumin seeds
4-5 black peppercorns
3-4 green cardamoms
½ inch cinnamon stick
1 bay leaf
2-3 green chillies, slit
6-8 garlic cloves
2 large onions, chopped
1 large tomato, chopped
Salt to taste
2 tsps red chilli powder
½ tsp turmeric powder
2 tsps coriander powder
1 tsp dry mango powder (amchur)
½ cup yogurt
1 tbsp chicken masala
1 tbsp lemon juice
Fresh coriander sprig for garnish
Parantha to serve
Onion rings to serve
Lemon wedges to serve


1. Heat mustard oil in a kadai, add cumin seeds, black peppercorns, green cardamoms, cinnamon stick, bay leaf, green chillies and garlic cloves and sauté for 1 minute.
2. Add onions and mix and sauté till golden brown. Add tomato and salt and mix well.
3. Reduce the heat and cook for 3-4 minutes or till the tomato turns soft and pulpy.
4. Add red chilli powder, turmeric powder, coriander powder and dry mango powder and sauté for a minute. Cover and cook for 3-4 minutes or till the oil separates.
5. Add ¼ cup water, mix and cook for 1 minute. Add yogurt and stir well and cook for 1-2 minutes.
6. Add chicken, adjust salt and chicken masala and mix, cover and cook for 15-20 minutes.
7. Switch the heat off, add lemon juice and take the kadai off the heat. Transfer the gravy into a serving bowl.
8. Garnish with coriander sprig and serve hot with parantha, onion rings and lemon wedges.

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