Chui Jhal diye Deshi Murgi Kosha

Chui jhal is a kind of spices mostly used in Bangladeshi recipe. Heard about this spice but never had it or for that matter, never seen it. I thought that it is not available in this part of Bengal. I was so wrong. The other day, I have visited few of my friends and they told me about this spice. They have even confirmed that this spice is available in their locality. I immediately went to that market along with them and they not only have shown me the same, but bought some for me. I bring it back home and asked hubby to get some country chicken to go with it. He happily obliged, and here it is , I made the most delicious Chui Jhal diye Deshi Murgi Kosha. It tasted better the next day after soaking all the flavors from the spices.

Chui Jhal diye Deshi Murgi Kosha

Ingredients for Chui Jhal diye Deshi Murgi Kosha

  • Country Chicken – 1 kg
  • Baby Potato – 7 – 8
  • Chui Jhal or Choi jhal – 2 inch pieces
  • Onion – 2, chopped
  • Garlic paste – 1 tbsp
  • Ginger paste – 2 tsp
  • Salt, Turmeric – as required
  • Red chili powder – 1 tsp
  • Kashmiri chili powder – 1 tsp
  • Cumin powder – 1 tsp
  • Bayleaf and whole garam masala (Cinnamon, clove and green cardamom) for tempering
  • Mustard oil for cooking
  • Garam masala powder – 1 pinch

How to make Chui Jhal diye Deshi Murgi Kosha

These are the chui jhal or choi jhal that I have bought from the market.

Wash and pat dry the country chicken. Marinate it with salt, turmeric and red chili powder for atleast 1 hour.

Heat oil in a pan and fry the marinated chicken pieces in batches till it changes color. Keep aside. In the same pan, fry the potato pieces as well.

In the same pan, add some more oil and then temper it with bayleaf, cinnamon, clove and green cardamom.

Add chopped onion and fry till it changes color.

Next goes the ginger paste, garlic paste and chui jhal. I chopped them into small bite size pieces. Fry for 2 minutes till the raw smell is gone.

Now add salt, turmeric, red chili powder, kashmiri chili powder and cumin powder. With a sprinkle of water fry the masala.

Then return back the fried chicken pieces and mix well with the masala. Now cook with the lid on for 15 minutes. Keep the heat on the lower side. Chicken will release lot of water. Stir in between to avoid burning of the masala.

When the water evaporates completely and oil starts coming out, add 2 cups of hot water. Once it starts boiling, add the fried potato pieces and cook covered over low heat for 20 minutes or till the chicken is cooked through. For shortage of time, you may use the pressure cooker as well, but slow cooking will give you more taste.

Once everything is cooked properly, adjust the seasoning. Sprinkle some garam masala powder and remove from heat.

Serve with rice or roti.

Chui Jhal diye Deshi Murgi Kosha
Chui Jhal diye Deshi Murgi Kosha
Chui Jhal diye Deshi Murgi Kosha