Every Bengali family loves their Murgir Jhol. It was a ritual back home to cook this Chicken Curry or Mangshor Jhol on every other Sunday. These Curries+Sundays are made for each other. Here chicken pieces cooked in a spicy, delicious, finger-licking good curry (much thinner in consistency that’s why this is Jhol) with large potato chunks. After having this with steamed rice a nap is equally important, and that is what Sunday afternoons are made for ! 😉
The recipe is a basic one, which a novice can also cook. So, here it goes…
Murgir Jhol/Bengali Chicken Curry
Every Bengali family loves their Murgir Jhol. It was a ritual back home to cook this Chicken Curry or Mangshor Jhol on every other Sunday. These Curries+Sundays are made for each other. Here chicken pieces cooked in a spicy, delicious, finger-licking good curry with large potato chunks.
- 500 Grams Chicken (with bone, medium sized pieces)
- 3 Potato (medium sized)
- 3 Onion (medium sized)
- 2 Tomato (medium sized)
- 1 Bay leaf
- 1 Whole dry red chilli
- 1/2 tsp Black peppercorn (roughly crushed)
- 4 Green cardamoms (roughly crushed)
- 4 Cloves
- 2 Cinnamon (1" pieces)
- 1/2 tsp Sugar
- Mustard oil
- 4-5 Green chillies (adjust as per your tolerance)
- 1 tsp Kashmiri Mirch Powder
- 1/2 tsp Turmeric powder
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 11/2 cups Hot water
- 1 tsp Fresh coriander leaves roughly chopped
- 1/4 tsp Garam masala powder
Heat 4-5 tbsp oil in a deep frying pan/kadai. Fry the potatoes over medium heat, let them turn golden brown in color, remove and keep aside. In the remaining oil temper with bay leaf, dry red chilli, green cardamoms, black peppercorns, cloves, and cinnamon.
Add sliced onions, fry until light brown in color. Add the ginger-garlic paste, cumin powder, coriander powder, kashmiri mirch powder, turmeric powder, and chopped tomatoes. Mix well & mash the tomatoes with the help of the spatula. Cook over medium heat until the masala starts leaving oil. Add chicken pieces, fried potatoes, and green chillies. Cover and cook on low flame for 15 minutes. Stir in between. Now add hot water, mix, cover and cook over low heat until the chicken is fully cooked. Add salt when the chicken is half cooked. Add sugar and garam masala powder at the end, mix & cook for 2-3 minutes more.
Garnish with fresh coriander leaves. Your delicious Murgir Jhol is ready to devour.
Serve hot with steamed rice.