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Murgir Jhol

A must have sunday chicken curry at every Bengali home.
Cook Time 45 minutes
Servings 4 people


  • 1 red onion roughly chopped
  • 2 to mato roughly diced
  • 3 garlic cloves
  • 3 cm ginger root
  • 2 dried red chilli
  • 2 green chilli slit lengthwise
  • 4 tbsp mustard oil
  • 1/2 tsp cumin seeds
  • 1.5 tsp salt
  • 1 tsp turmeric powder
  • 1.5 tsp red chilli powder
  • 1.5 tsp coriander powder
  • 1 kg chicken boneless or with bone
  • 120 ml water
  • 1 tsp garam masala
  • 20 g coriander finely chopped


  • Blend the onion, tomato, ginger, garlic, dried red chilli into a smooth paste. Add 1-2 tbsp of water if too dry to make a paste.
  • In a pan add mustard oil followed by cumin seeds. Let them splutter for 2 minutes and add the paste made earlier. Cook it on a medium to high flame for 10 mins.
  • Add the spices - turmeric powder, chilli powder, coriander powder and mix well. Add the chicken and coat it well with the sauce in the pan. Cook it for 10 mins.
  • At this stage add water and let them simmer under a lid for 15-20 mins. Stir occasionally. After 20 mins, you will see oil separated at the edges of the pan.
  • Add garam masala, green chilli and coriander and mix well. Serve this warm with steamed basmati rice. It tastes pure heaven.



Most Bengali recipes use potatoes, so does this one. I haven't added it this one. But if you fancy, add 2 medium sized potatoes cut into half or quarters along with the chicken cubes.
Tip: To add more flavors top this with a tbsp or two of ghee just before serving and it tastes even better.