Murgir Mangxor Jul

1. 1
   prep · ~15 min

   Prep the chicken and vegetables.

   1.Wash the chicken pieces and drain well.

   2.Peel and halve the potatoes.

   3.Slice the onions, chop the tomatoes, and slit the green chilies.

   4.Pound the ginger and garlic together to a rough paste.
2. 2
   saute · ~6 min

   Brown the potatoes.

   Heat the mustard oil in a heavy pan until it just starts to smoke lightly, then lower the heat. Add the potatoes and cook until lightly golden on the edges. Remove to a plate.

   TIPHeating mustard oil first softens its sharp raw taste.
3. 3
   saute · ~8 min

   Cook the whole spices and onions.

   1.In the same pan, add bay leaf, cinnamon, cardamom, and cloves.

   2.Stir for 20 to 30 seconds until fragrant.

   3.Add the sliced onions and cook until soft and light golden.

   4.Add the pounded ginger and garlic and cook until the raw smell fades.
4. 4
   saute · ~5 min

   Cook the tomato and spices.

   Add the chopped tomato, crushed black pepper, turmeric powder, and salt. Cook on medium heat until the tomatoes soften and the mixture turns glossy.

5. 5
   saute · ~8 min

   Coat the chicken in the masala.

   Add the chicken pieces and stir well so every piece is coated. Cook for 6 to 8 minutes, stirring often, until the chicken loses its raw color and starts releasing its juices.

   TIPKeep the heat medium so the masala cooks without sticking or burning.
6. 6
   simmer · ~20 min

   Add water and simmer the curry.

   1.Return the browned potatoes to the pan.

   2.Add the slit green chilies and hot water.

   3.Bring the curry to a boil, then lower the heat.

   4.Cover and simmer until the chicken is cooked through and the potatoes are tender.

   TIPBone-in chicken gives this thin broth a fuller, richer taste.
7. 7
   garnish · ~1 min

   Finish with coriander leaves.

   Taste the broth and adjust with a little more hot water if you want a lighter jul. Scatter chopped coriander leaves over the top.

8. 8
   serve

   Serve hot with plain rice.

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