Bengali light chicken jhol
Curries With Bumbi · ♥ 850 likes · 17.1K views · 5 min video
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Timestamp
Ingredients
Method
Techniques
- 2 whole carrots
- ½ whole green papaya
- 2 whole potatoes
- ⅓ cup chopped celery
- 1 tsp panchforon
- 1500 g chicken on bones
- 10–12 whole frozen green beans
- 1 whole onion
Cut the carrots, potatoes and green papaya large and chunky; slice half the onion.
- 1½ tbsp finely grated ginger
- 1 whole tomato
Puree the other half of the onion with the tomato (garlic optional).
- 4 tbsp oil
- 1 whole dry bay leaf
- 4 whole green cardamoms
Heat the oil; lower to low and add the bay leaf, cardamoms and cinnamon stick, stir briefly.
Blooming whole spices and panchforon
- 1 whole cinnamon stick
Add the panchforon and let the seeds sizzle and darken a little without turning too black.
Add the tomato-onion puree, the celery and ginger, stir a minute.
Adding the puree and bone-in chicken
- 1 tsp turmeric powder
- 1 tsp Kashmiri chili powder
- ½ tsp ground black pepper
- salt
Add turmeric, chili powder and black pepper, mix, add salt, then the vegetables.
- 2–3 cup hot water
Add two to three cups of hot water for a light gravy. In a pot, cover and simmer on low, stirring and adding hot water if it dries.
In a pressure cooker, bring to full pressure on high, cook 15 minutes on low, then let the pressure release naturally; in an Instant Pot, high pressure 15 minutes.
Pressure cooking
Turn the stove back on and add the frozen green beans to cook briefly.
Green beans at the end and serving