Bengali Murgir Jhol is a delicious and common dish in Bengali households. A simple and light dish often made during sunday lunch, it is typically served with steamed rice, roti, naans or parathas. A versatile chicken dish, this Bengali chicken curry is also good for a weeknight dinner.
Bengali Murgir Jhol (Bengali Chicken Curry)
A classic Bengali chicken dish served with hot steamed rice during lunch.
Keyword: Bengali Food, Sunday Lunch
Ingredients for Bengali Murgir Jhol (Bengali Chicken Curry)
Optional:
How to make Bengali Murgir Jhol (Bengali Chicken Curry)
-
Combine the yogurt, mustard oil, a pinch of salt and 1/4 tsp of turmeric powder in a bowl.
-
Add the chicken pieces and rub gently.
-
Keep aside for 1 to 2 hours.
-
Heat oil in a heavy-bottomed pan over medium flame.
-
Fry the cloves, bay leaves, cinnamon and red chillies for 10 to 15 seconds.
-
Add the onions and potatoes. Saute until onions turn golden.
-
Add the ginger garlic paste and mix well.
-
Add the turmeric powder, coriander powder, red chilli powder and little water.
-
Mix again and add the tomato ketchup.
-
Add the marinated chicken pieces and stir well.
-
Add sugar and little salt.
-
Stir once and cover with a lid.
-
Stir well and cook for another 2-3 minutes or until the chicken is cooked.
-
Add the garam masala powder and stir gently.
-
Garnish with coriander leaves.
-
Remove from flame and serve with rice or rotis.
Depending on how much gravy you want, adjust the quantity of the water at step #14.
Subscribe to our Newsletter
Receive the latest recipes & kitchen tips !
Thanks for subscribing. Please check your mail and confirm the subscription.
Something went wrong.
We respect your privacy and take protecting it seriously
Praveen Kumar is the founder of Awesome Cuisine. He started Awesome Cuisine in 2008 to showcase the rich culinary heritage of India and also as a means to track his love for food. A Digital Marketer by profession and a foodie by passion, he has been involved in food ever since his school days.
