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 and Sundays are made for each other. Here chicken pieces cooked in a spicy, delicious, finger-licking good curry (the word Jhol stands for a curry that is much thinner in consistency than any curry itself) with large potato chunks. After having this with steamed rice a nap is equally important, and that is what Sunday afternoons are made for. 🙂

I hope you’ll enjoy cooking this recipe for your family and friends, and if you do please let me know about your experience. 

Murgir Jhol/Bengali Chicken Curry
Murgir Jhol/Bengali Chicken Curry

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 every other Sunday. These Curries+Sundays are made for each other. Here chicken pieces cooked in a spicy, delicious, finger-licking good curry with big potato chunks. 

Course Main Course
Cuisine Indian
Keyword curry, gluten-free
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3 People
Author Chandrima

Ingredients

  • 500 Grams- Chicken (with bone, medium sized pieces)
  • 3- Potato (medium-sized)
  • 3- Onion (medium-sized)
  • 2- Tomato (medium-sized)
  • 1- Bay leaf
  • 1- Dry red chilli (halved)
  • ½ tsp- Black peppercorn (roughly crushed)
  • 4- Green cardamoms (roughly crushed)
  • 4- Cloves
  • 3 - Cinnamon (1" pieces)
  • Salt to taste
  • ½ tsp- Sugar
  • Mustard oil
  • 4-5- Green chillies (adjust as per your tolerance)
  • 1 tsp- Kashmiri Mirch Powder
  • ½ tsp- Turmeric powder
  • tsp- Ginger paste
  • 1 tsp- Garlic paste
  • 1 tbsp- Coriander powder
  • cups- Hot water
  • 1 tsp- Fresh coriander leaves (roughly chopped)
  • ¼ tsp- Garam masala powder

Instructions

  1. 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.

  2. In the remaining oil temper with bay leaf, dry red chilli, green cardamoms, black peppercorns, cloves, and cinnamon.

  3. Add sliced onions, fry until light brown in color. Add the ginger-garlic paste, coriander powder, kashmiri mirch powder, turmeric powder, and chopped tomatoes. Mix well and mash the tomatoes with the help of the spatula. Cook over medium heat until the masala starts leaving oil. 

  4. Add chicken pieces, fried potatoes, and green chillies. Cover and cook over low heat for 15 minutes, stir in-between. 

  5. Now add hot water, mix, cover and cook over low heat until the chicken is fully cooked. Add salt in-between when the chicken is half cooked. 

  6. Add sugar and garam masala powder at the end, mix and cook uncovered for 2-3 minutes more.

  7. Garnish with fresh coriander leaves. Your delicious Murgir Jhol is ready to devour.

  8. Serve hot with steamed rice.

Here is the Murgir Jhol Recipe Video that I did for Prestige

Murgir Jhol/Bengali Chicken Curry
Murgir Jhol/Bengali Chicken Curry
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2 Comments

  1. This one is amazing. Last night it was the 7th time I gave it an attempt.
    I feel that every recipe gets perfect in multiple attempts, but the first time I prepared it, it came out really very well.
    Indeed, it also got better eventually too.
    Just to add my experience, using pepper powder with garam masala, also adds up to the dish.
    Regards!

     

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