Bengali Murgir Jhol (Bengali Chicken Curry)

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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 Murgir Jhol (Bengali Chicken Curry)

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Bengali Murgir Jhol (Bengali Chicken Curry) Recipe

A classic Bengali chicken dish served with hot steamed rice during lunch.
Prep Time1 hr 15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Bengali, Indian
Keyword: Bengali Food, Sunday Lunch

Ingredients for Bengali Murgir Jhol (Bengali Chicken Curry)

  • 500 g Chicken chopped into bite sized pieces
  • 1 Onion finely sliced
  • 2 Potato chopped
  • 2 tsp Ginger Garlic Paste
  • 2 to 3 tblsp Plain Yogurt
  • 2 tsp Tomato Ketchup
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Garam Masala Powder
  • 1/2 tsp Coriander Powder
  • 2 tsp Mustard Seeds
  • 2 tblsp Sunflower Oil
  • 1 Bay Leaf
  • 2 Cloves
  • a small piece Cinnamon broken
  • 1 Dry Red Chilli
  • handful Coriander Leaves chopped
  • Salt as per taste


  • 1/2 cup Cauliflower chopped
  • 2 Tomatoes small, chopped

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.
  • Mix well.
  • 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.
  • Cook for a minute.
  • 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.
  • Cook for 5 minutes.
  • Pour 1 cup of water.
  • Add sugar and little salt.
  • Stir once and cover with a lid.
  • Simmer for 10 minutes.
  • 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.

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