I don’t often cook murgir jhol aka chicken in a thin sauce. I’m the lover of thick spicy type sauce but every so often it makes a nice change.
I had a baby chicken at home and after a long time a Basar spice I finally located that I got from a curry club I’m in.
Amidst the kitchen renovation I knew it was somewhere but despite everything going back into the new kitchen my apron and Basar powder was still awol!
I knew I had it as I had opened the package and added the sample batch I was given into the bag.
Well 3 wks after searching, going through all the boxes, the elusive package turned up in my office trolley! I sure put them somewhere real safe!
I can’t believe its been there for nearly 3 months! Anyway I used it today.
Its a homemade blend. I’ll put the link up if your interested in buying some!
The money raised from purchases will go towards a charity so its for a good cause but mostly its a beautiful blend! A delicious mellow flavourful blend of quality spices put together. I’ve used it before to show case the mix in Baked Basar Chicken Wings, try them out here Baked Bassar Wings
I use Basar alot and its definitely up there with top few! So do try it.
So I used my mother in law’s aluminium karai today. Can’t beat curries made in them! Best caremalisation but thats another topic too! And yes all that malarky about Dementia…not interested!
So here’s the recipe! What you’ll need…
1 baby chicken
5 small potatoes peeled and cut in half
2 onions finely chopped
1 large bayleaf torn
1 blade mace
3 cardamoms split
1 cinnamon stick
1 tsp cumin seeds
1 tomato chopped
5 cloves garlic minced
1 inch ginger minced
2 tbsp tomato puree
2 tsp salt
1/2 cup of water
1 tbsp dried methi leaves
Handful fresh coriander chopped
1/2 cup oil
2 tbsp Curry Club Basar
1tsp Turmeric powder
1tsp Coriander powder
1/2 tsp Cumin
1 tsp Chilli
1 Kashmiri chilli powder
Heat the oil in the pan.
Add the whole spices, let them sizzle and darken slightly.
Add the whole cumin seeds then the onions and green chillies.
Fry the onion and green chillies till they have softened and taken on a little colour.
Add garlic and ginger, fry for a short while till the raw smell dissipates.
Add salt, fresh tomato and tomato puree. Let this cook for a few minutes just till oils separating.
Add half cup water, simmer covered.
Once 70% of the water has evaporated add all the powdered spices.
Cook this for a few minutes. Stirring occasionally till the spices have dried out a little.
Add half cup of water and let this simmer again till water has evaporated. This process helps cook the spices, but also allows the oils released to be absorbed into the masala to help infuse the flavours.
Now add your chicken. Let it cook in the spices for a while. A good 5 mins. We call it ‘bhuna’ where you slow cook the chicken in spices to let it absorb into the chicken.
After 5 mins, as I’m using potatoes, add these now, your methi leaves and the eggs. Cover them with spices, gently move them and chicken around.
Now add 2 cups water, stir cover and simmer on low till potatoes and chicken done.
Check potatoes with tip of knife.
Garnish with fresh coriander.
Serve your chicken jhol with rice and Naan bread to mop up the jhol.