Bangladeshi traditional recipe- Chicken with Choijhal- Chef Biplab

Chui Jhal Chicken

Chui Jhal Chicken

Chui jhal is favorite for Khulna Division’s people . It increase the test of every fish and meat dishes . Chui jhal is very good for digestion .

Ingredients :

  • Choijhal—————–02 inch
  • Chicken Leg————–01 pcs
  • Chicken Breast———–01 pcs
  • Turmeric Powder ————–1/2, 1/2 tsp
  • Garlic Paste—————01 tsp
  • Shredded  Onion ———1/2 cup
  • Ginger Paste —————01 tsp
  • Bay Leaf——————–01 pcs
  • Dry Red Chili—————-02 pcs
  • Chili Powder—————–1/4 tsp
  • Cumin Seeds——————pinch
  • Cumin————————–01 tsp
  • Cinnamon Stick —————-01 inch
  • Cardamon————————02 pcs
  • Clove——————————04 pcs
  • Black  Pepper Corn ————-5-7 pcs
  • Oil …………………………….. for Cooking
  • Mixed Hot Spices Powder—–1/4 tsp
  • Salt——————————-as per test


Cut the chicken leg & breast by 02 pcs . Marinate the chicken with salt -1/2 tsp , turmeric powder – 1/2 tsp, chili powder -1/4 tsp then keep it 30 min. for rest . In a medium heated pan  shallow fry the marinated chicken . After Chicken become brown remove from the pan and put in a bowl .

Make the pan medium high heat then add cinnamon stick, cardamon, clove, black pepper corn, bay leaf , cumin seeds and dry red chili, roast all the whole spice  .s . About 01 min. later put oil – 02 tbsp  then add shredded onion and stir well . when onion will become nutty brown add garlic paste & ginger paste then add chui jhal , turmeric powder, cumin powder, mixed hot spices powder, cook and stir well until oil will come out from the gravy mixture .

When oil will start to come out from the gravy add the chicken and mixed well . As per your consistency  of gravy add some hot water and keep it 10 min. to simmering point .Finally , when chicken will be soft and aromatic flavor then serve

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