Murgir Jhol (Bengali Chicken Curry)

Name: Murgir Jhol (Bengali Chicken Curry)
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 600 gms. chicken with bones; 1/2 cup yoghurt; 1 tbsp. ginger-garlic paste; salt to taste; 1/2 tsp. turmeric powder; 2 tbsp. Kashmiri red chili powder; 1 tsp. roasted coriander powder; 1 tsp. roasted cumin powder; 1 tbsp. mustard oil; 3 tbsp. mustard oil; 1-2 potatoes, cubed; 2 bay leaves; 1" cinnamon; 2-3 green cardamoms; 4-5 cloves; 1 tsp. cumin seeds; 1-2 onion, sliced; 1 tomato, chopped; 1 cup water; 1 tsp. garam masala powder; 1 tsp. ghee; coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ny2025 - Murgir Jhol is just as delicious as the classic Mangshor Jhol (Mutton Curry). It is so comforting to relish it along with some luchi (poori) for a nice weekend breakfast or with steamed rice for a perfect weekend lunch with your loved ones. You just don't need anything else to satiate your hunger and to give you full satisfaction. Murgir Jhol is a great party recipe that can be prepared during special occasions. You can also serve with pulao or any other Indian bread.

Bethica Das @kitchen_flavours

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Ingredients

30 minutes

3-4 servings

Marination -
600gms. chicken with bones
1/2 cupyoghurt
1 tbsp.ginger-garlic paste
salt to taste
1/2 tsp.turmeric powder
2 tbsp.Kashmiri red chili powder
1 tsp.roasted coriander powder
1 tsp.roasted cumin powder
1 tbsp.mustard oil
Other Ingredients -
3 tbsp.mustard oil
1-2potatoes, cubed
2bay leaves
1" cinnamon
2-3green cardamoms
4-5cloves
1 tsp.cumin seeds
1-2onion, sliced
1tomato, chopped
1 cupwater
1 tsp.garam masala powder
1 tsp.ghee
coriander leaves, chopped

Saved

Steps

30 minutes

1

Marinate the chicken with all the mentioned ingredients for 2-3 hours.
2

Heat oil & fry the potatoes till light brown. keep aside.
3

Temper the same oil with cumin seeds, bay leaves, cinnamon, cloves &
cardamoms. Sauté for a few seconds.
4

Now add the onion & sauté till light brown.
5

Add the tomatoes & cook till it is mashed.
6

Add the marinated chicken & sauté till dry.
7

Add 1 cup water and the fried potatoes. Mix well & cook, covered, till
the chicken is tender & the gravy thickens to the right consistency.
8

Add the garam masala powder & ghee. Simmer for a minute & switch off the flame.
9

Garnish with coriander leaves and serve with steamed rice, pulao, plain biryani, puri or paratha for a comforting weekend meal with your loved ones.