How To make Bengal Spiced Chicken

চিলি চিকেন |সহজ পদ্ধতি| সিক্রেট মসলা |Chili chicken recipe in bengali | চিলি চিকেন রেসিপি [২০২৩]

Chili chicken recipe differs from every place to every city. I try here to make an easy chili chicken recipe homestyle, but you can get the exact taste and flavor you get in restaurants or hotels. So make this super easy chili chicken recipe and let me know in a comment.

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MURGIR LAL JHOL | BENGALI CHICKEN CURRY WITH POTATOES | CHICKEN CURRY

Murgir Lal Jhol | Bengali Chicken Curry With Potatoes | Murgir Jhol Recipe | Chicken Curry Bengali Style | Bengali Chicken Curry | Murgir Laal Jhol | Aloo Chicken Jhol Recipe | Chicken Aloo Curry | Chicken Curry | Chicken Recipe


Ingredients for Murgir Lal Jhol:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken, large pieces with bones- 500 gms
- Potatoes, peeled and halved- 4 (halved), total around 200 gms

For Marination:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1.5 tsp
- Onion Paste- 1 tbsp
- Ginger Garlic paste- 2.5 tsp
- Salt- 1 tsp
- Mustard Oil- 1 tbsp

Whole Spices:
- Green Cardamom- 4 (crushed)
- Cloves-4 (crushed)
- Cinnamon- 2 (crushed)
- Bay leaves, halved-2

Spice Powders:
- Turmeric Powder- 1/4 tsp
- Kashmiri Chilli Powder- 2 tsp
- Cumin Powder- 1 tsp

Other Ingredients:
- Onions, sliced- 2 (120 gms)
- Mustard Oil- 4 tbsp (Mustard oil gives the best flavor and taste to this curry. However you can also make this curry with a different oil of your choice)
- Sugar- 1/2 tsp
- Whisked Curd/Yogurt- 2 tbsp
- Garam Masala Powder- 1/2 tsp
- Salt- 1/4 tsp+ a pinch for seasoning

Preparation:

- Marinate the chicken pieces with the items specified. Mix well and set aside for around 60 mins.
- Lightly crush the whole spices (green cardamom, cinnamon & cloves) in a mortar & pestle and cut the bay leaves into halves.
- Peel the potatoes and cut them into halves. Keep in a bowl of water to prevent it from turning brown. Strain it from water and pat dry just before sautéing it.
- Slice the onions and set aside.
- Also whisk 2 tbsp curd/plain yogurt and set aside.

Process:

- Heat mustard oil in a kadhai or wok.
- Heat it till the oil starts smoking and then switch off. Add the cut potatoes and then sprinkle 1/4 tsp salt on them. Switch on the heat.
- Keep stirring and sautéing on medium heat for around 5 mins to give a uniform golden color. Take out and set it aside on a plate.
- In the same oil, add the crushed whole spices and cut bay leaves. Give a stir and then add the sliced onions. Give a mix and add 1/2 tsp sugar.
- Mix and keep frying on medium heat for 10 mins till light brown.
- Now add all the spice powders (other than Garam masala powder) and 3-4 tbsp water and fry on medium heat for 3 mins till the masala is cooked and oil separates.
- Now add the marinated chicken along with all the marinade and mix it well.
- Fry (bhunno) on high heat for 3 mins for the raw pastes to get fried well. Continue to fry on medium heat for another 3-4 mins till the chicken is browned, masala is fried and oil separates.
- Now reduce heat to low (or switch off) and add the whisked curd. Give a mix (and switch on heat) and continue to cook on low to medium heat for 3-4 mins till oil separates.
- Now add the fried potatoes, mix and fry on medium to low heat for 3-4 mins
- Add 250 ml water, give a stir and cook on low heat for 15 mins till both chicken and potatoes are cooked.
- Remove lid and give a stir.
- Now add the garam masala powder and salt to season, give a mix and simmer on low heat for 2 mins






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মুরগির ঝাল রোস্ট | Spicy Chicken Roast Bengali Recipe | Roast Recipe Bangla

মুরগির ঝাল রোস্ট | Spicy Chicken Roast Bengali Recipe | Roast Recipe Bangla

মুরগির রোস্ট, আমার জানামতে প্রায় সবারই খুব পছন্দের খাবার এটা। বিরিয়ানির পর আমার সবচেয়ে পছন্দের খাবার হচ্ছে রোস্ট, আর হ্যা জানতে চাই এরকম কেউকি আছেন যারা রোস্ট খেতে পছন্দ করেননা?
যাই হোক, যারা মনে করেন রোস্ট রান্না করা ঝামেলার অথবা সময়সাপেক্ষ, আশা করছি আজকের ভিডিও দেখার পর আর কখনোই এরকম মনে হবেনা। আজকের রেসিপি হচ্ছে মুরগির ঝাল রোস্ট।


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1. ক্রিস্পি পেয়াজ বেরেস্তা | Peyaj Beresta :
2. প্লেইন পোলাও | Plain Rice Pulao :

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Murgir Laal Jhol—a fiery red Bengali chicken curry

Murgir jhol or Bengali chicken curry recipe: Jhol refers to the runniest form of sauce in Bengali cooking. This chicken curry recipe is all about freshness of ingredients. It does away with everything but the essential. There is no tempering the oil with whole spices, no tomatoes and green chillies, none of the usual spices such as coriander and cumin, and no garnishing with coriander leaves. Which means that the few ingredients that do go in have to be fresh if you would like to achieve the best results.
Ideally, the chicken should be purchased from the market the same day, never frozen. The whole bird should not weigh more than 2 kg, about 1.7 kg after dressing. The meat should be bone-in, of course, preferably from the legs and thighs and not only from the breast. Necks, stomachs, livers and heads are good too.
The chilli paste is freshly ground along with a generous quantity of garlic and a little ginger. The quantity of onions is much less than what would be normally used. This is intentional. Avoid the temptation to use too much onion in this recipe. Because there is not enough onions or spices to give the gravy a body, when the water is added the emulsion breaks and the oil rises to the top giving it its signature red colour.
The yoghurt adds some acidity, but can be skipped too. The whole spices used are ground fresh in a sheel nora right before being added to the korai at the very end. The effect is very different from adding whole spices in the beginning of the cooking process. Finally, we like to finish with a drizzle of a good pungent, unrefined mustard oil. This is an optional step, but one we recommend you try at least once.‍
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কলকাতার বিখ্যাত চিকেন কিমা ঘুগনি | How to make Bengali Spicy Chicken Keema Ghugni #200

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Ingredients
1. Matar | Yellow Peas- 200gm
2. Chicken Keema- 200 gm (Boneless)
3. Aloo | Potato- 1 medium sized
4. Peyaj | Onion- 2 medium sized (Chopped)
5. Tomato- 1 medium sized (Chopped)
6. Ginger Garli Paste- 1 tbsp.
7. Green Chilli Paste- 1 tsp. or as per taste
8. Dhone Pata | Coriander Leaves
9. Jeera | Cumin Seeds- 1/2 tsp.
10. Elach | Cardamom- 2 pcs.
11. Lobongo | Cloves- 4-5 pcs.
12. Darchini | Cinnamon- 2 small sticks
13.Tejpata | Bay Leaf- 1 pcs.
14. Holud | Turmeric powder- 1 tsp.
15. Kashmiri Chilli Powder- 1 tsp.
16. Dhone | Coriander Powder- 1/2 tsp.
17. Jeera | Cumin Powder- 1/4th tsp.
18. Bengali Garam Masala Powder- 1/4th tsp.
19. Salt- 1 tbsp or as per taste
20. Sugar- 1/2 tsp. or as per taste (Optional)
21. Mustard Oil- 2 tbsp.
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EASY & SIMPLE Chicken Curry | Bengali Style Chicken Curry Recipe

Simple & Easy Chicken Curry Recipe For Beginners - Murgir Lal Jhol - Bengali Style Chicken Curry Recipe
West Bengal is a state in the eastern part of India, Bangla being the regional language spoken there and hence the people known as Bengalis. This chicken curry is commonly made on a weekend and since it has very few spices it is relished by people of all ages. You will be amazed how delicious this chicken curry tastes and the potatoes become extra flavorful being cooked along with the chicken.
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Ingredients required for making Bengali Style Chicken Curry - Serves 6 to 8
* 1kg/2.2 lb chicken with bones (leg and thigh pieces or a whole chicken
* 6 medium potatoes halved
For the puree -
* 1 large onion
* 1 large head or 11 large fat cloves of garlic
* 2 inch length ginger
* 2 large red tomatoes
For the gravy -
* 1 tablespoon sugar (optional). If you do not want to caramelize the sugar then add 2 teaspoons of sugar in the gravy to balance the flavor.
* 1 dry bay leaf
* 4 green cardamoms (elaichi/choto elach)
* 4 cloves (lavang/lobongo)
* 1 inch size cinnamon stick (dalchini/darchini)
* 1 tablespoon kashmiri red chilli powder/ 1 teaspoon red chilli powder/paprika. Please adjust proportion according to your preference. Add less to start with. You can always add later like I did in the video.
* 1 teaspoon turmeric powder (haldi/holud)
* 1 teaspoon garam masala powder
* 3 whole green chilies (optional)
* salt as per taste. I used 2 teaspoons
* 1& 1/4 cups hot water
* 4 tablespoons oil
Serve this with hot steamed rice with any salad of your choice.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.