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Bengali Murgir Jhol (Bengali Chicken Curry)
A classic Bengali chicken dish served with hot steamed rice during lunch.
Prep Time
1
hour
hr
15
minutes
mins
Cook Time
20
minutes
mins
Course:
Main Course
Cuisine:
Bengali, Indian
Keyword:
Bengali Food, Sunday Lunch
Ingredients
500
g
Chicken
chopped into bite sized pieces
1
Onion
finely sliced
2
Potato
chopped
2
tsp
Ginger Garlic Paste
2 to 3
tbsp
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
tbsp
Sunflower Oil
1
Bay Leaf
2
Cloves
a small piece
Cinnamon
broken
1
Dry Red Chilli
handful
Coriander Leaves
chopped
Salt
as per taste
Optional:
1/2
cup
Cauliflower
chopped
2
Tomatoes
small, chopped
Instructions
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.
Notes
Depending on how much gravy you want, adjust the quantity of the water at step #14.