Instant Pot Chicken Curry | Bengali style Chicken Curry with Aloo | মুর্গির ঝোল | Epic Bong Kitchen | Instant Pot Chicken Curry #shorts
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#InstantPot #ChickenCurry #BengaliStyle
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Bengali style chicken curry with aloo | patla chicken er jhol aloo die | easy instant pot recipes for beginners | Jhol jhal | electric pressure cooker recipes | মুর্গির ঝোল
This is a very simple and easy chicken recipe for summer. Not to rich. I used my instant pot. Because it’s healthy and it doesn’t take long time to cook. The instant pot is perfect for busy life. If you will like this recipe, please try it at home and let me know in the comments section below.
Ingredients:
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1. 1 lb whole chicken
2. 1 big size of potato
3. 1 big size finely chopped onion
4. 1 big size tomato puree
5. 2 tbsp ginger and garlic paste with 4 green chilis
6. Mustard oil
7. Turmeric powder
8. Salt to taste
9. 1 tbsp Kashmiri red chili powder
10.1 tbsp cumin powder
11.1 tbsp coriander powder
12.1/2 tbsp bengali garam masala
13.1 tbsp cumin seeds
14.Some whole garam masala(cloves, green cardamom, cinnamon and bay leaves)
15.4 slitted green chili
Method:
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Clean and wash the chicken and marinate with mustard oil, turmeric and salt. Rest them for 30 minutes or if you have enough time, you can keep 1 hr or overnight in the refrigerator. Cut and wash the potato into medium size and coat them with salt and turmeric. Add some oil into the instant pan. Shallow fry the potato. Once it’s done, remove them. In the same oil, add whole garam masala and cumin seeds. Add chopped onion. Fry the onion until gets golden brown. Add ginger, garlic and green chili paste. Saute for 2 to 3 minutes. Then add turmeric, red chili powder and tomato puree. Keep sauteing. Add cumin and coriander powder. Add salt. add some water to saute the masala if you need. Add marinated chicken and saute again for few minutes. Then cover it for 5 minutes, but make sure that to stir it every few minutes. After 5 minutes, add some water. As much as you need for the gravy. Put the Instand Pot lid and seal it. Adjust the timing for 10 minutes only. After 10 minutes wait to release the steam . Open the lid and add green chili and bengali garam masala. Mix it gently . If you need to reduce the gravy, press the saute , cover it and let it reduce for few minutes. Serve it with steamed rice. Enjoy!
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