Murgir Jhol (Bengali-style Chicken Curry)


  • Chicken: 1kg (medium cut)
  • Potato: 2 Big Diced into querters)
  • Onion: 1(sliced) + 3(pounded) (Medium sized)
  • Garlic: 2 inch (pounded)
  • Ginger: 1 whole (pounded)
  • Lemon: 1 small (Take out the juice)
  • Mustard Oil: 8 tbsp
  • Ghee: 1 tsp
  • Turmeric paste: 1 tbsp+1tsp
  • Red chilli paste: 1 tbsp
  • Corainder paste: 1 tbsp
  • Cumin paste: ½ tbsp
  • Salt: to taste
  • Sugar: 1 tsp
  • Whole garam masala (green cardamom (3), cinnamon (1 inch) and black pepper (4-5). 


– Peel and Dice potatoes (2 big) in quarters, wash the diced potatoes and rub some salt (1tsp) and a pinch of turmeric paste (1/2 tsp). Soak the rice in water for some time.

– Pound some whole garam masala (green cardamom -3, cinnamon -1 inch and black pepper – 4-5). 

– Wash and clean chicken (1 kg). Rub a big pinch of turmeric paste (1 tsp), red chilli paste(1 tsp), a whole lemon juice, big pinch of salt and a few spoons of mustard oil onto the chicken and keep aside.

–  Heat mustard oil (2 tbsp) in a thick bottom kadai. Add the diced potatoes. Sauté well in low heat and sprinkle a little water. Cover and cook on low heat. Stir the potatoes occasionally. Strain the potatoes from the oil and keep aside.

– Add mustard oil (4 tbsp) a bigger thick bottom vessel. Add few bay leaves and 1 tsp of sugar and caramelise. Add the crushed garam masalas and then pounded onion. Sauté till translucent and add the garlic and half of the ginger. Sauté for 3-4 minutes.

– Add turmeric paste (1tbsp), red chilli paste(1/2 tbsp), cumin paste (1/2 tbsp), coriander paste (1tbsp). Sauté them until the colour changes to dark brown. 

– Now add the sliced onion, chopped coriander and rest of the ginger and the chicken. Mix well. Keep sautéing for 6-7 minutes. Once the onions are translucent add required amount of water (I added 3 cups as we love thin jhol). 

– Mix them well. Turn the temperature to low. Adjust seasoning. Add the potatoes. Cover cook until the chicken and potatoes are almost done (it won’t take more than 7-8 minutes). Open the cover, add 1 tsp of ghee, mix well and cover again. Take out from the fire… serve with hot steamed rice…

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