A classic Bengali chicken curry with tender chicken and soft potatoes simmered in a light, flavorful gravy. This comforting, home-style dish is traditionally made with mustard oil and pairs perfectly with steamed rice.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Bengali side dish where bitter gourd is sliced thin and fried until delightfully crispy. This simple preparation with mustard oil balances the natural bitterness, making it a perfect accompaniment to dal and rice.
A refreshing Bengali summer drink made with yogurt and the fragrant Gondhoraj lime. This light, aromatic cooler is perfectly balanced with a hint of black salt and sweetness, making it an instant classic.
About Murgir Jhol, Steamed Basmati Rice, Ucche Bhaja and Gondhoraj Ghol
Homestyle Murgir Jhol with rice, perfectly spiced for an energy-giving, soul-satisfying meal!
This bengali dish is perfect for dinner. With 1046.6699999999998 calories and 58.589999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For color, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
2 pcs Bay Leaf
4 pcs Green Cardamom
4 pcs Cloves
1 inch Cinnamon Stick
1 tsp Sugar
1.5 tsp Salt (Or to taste)
2 pcs Green Chili (Slit lengthwise)
3 cup Hot Water
1 tsp Garam Masala Powder
1 tbsp Ghee (Optional, for finishing)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, 1/2 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor.
2
Fry the Potatoes
Heat the mustard oil in a heavy-bottomed pot or kadai over medium-high heat. Wait until it becomes very hot and you see faint smoke; this step is crucial to mellow its pungent flavor.
Carefully add the quartered potatoes to the hot oil. Fry for 5-7 minutes, turning occasionally, until they are golden brown and have a light crust.
Using a slotted spoon, remove the potatoes and set them aside on a plate.
3
Build the Curry Base
In the same oil, reduce the heat to medium. Add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the sliced onions and the sugar. Cook for 8-10 minutes, stirring frequently, until the onions are soft and have turned a deep golden brown.
Add the ginger and garlic pastes. Sauté for 1-2 minutes until the raw smell disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes until they break down and become soft and pulpy.
4
Cook the Chicken and Spices
Add the remaining 1/2 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, cumin powder, and coriander powder. Stir and cook for 1 minute until the spices are fragrant.
Add the marinated chicken to the pot. Increase the heat to high and sauté for 5-7 minutes, stirring continuously, until the chicken is lightly browned on all sides.
Reduce the heat to medium-low, cover the pot, and let the chicken cook for 10-12 minutes. Stir occasionally to prevent sticking. Cook until you see oil separating from the masala at the edges.
5
Simmer the Curry
Add the fried potatoes and slit green chilies to the pot. Gently mix them with the chicken and masala.
Pour in 3 cups of hot water and add the remaining 1/2 tsp of salt. Stir everything together.
Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes.
The curry is ready when the chicken is tender, the potatoes are cooked through, and the gravy is a thin, soupy consistency ('jhol').
6
Finish and Serve
Turn off the heat. Sprinkle the garam masala powder and add the optional ghee over the curry. Stir gently.
Cover the pot and let the curry rest for 5-10 minutes. This allows the flavors to meld and the aroma of the garam masala to infuse the dish.
Garnish with freshly chopped coriander leaves and serve hot with steamed white rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
250 g Bitter Gourd (Also known as Ucche, about 2 medium-sized)
4 tbsp Mustard Oil (For authentic flavor, but any vegetable oil works)
0.5 tsp Turmeric Powder
0.75 tsp Salt (Adjust to taste)
0.5 tsp Nigella Seeds (Optional, also known as Kalo Jeere)
0.5 tsp Sugar (Optional, to balance the bitterness)
Instructions
1
Prepare the Bitter Gourd
Wash the bitter gourds thoroughly. Trim off both ends.
Using a sharp knife or mandoline, slice them into very thin, uniform circular pieces, about 1-2 mm thick. The thinner the slices, the crispier the result.
2
Marinate and Rest
Place the sliced bitter gourd in a bowl. Add the salt and turmeric powder.
Toss well to coat every slice evenly. Set aside for 10-15 minutes. This process, called maceration, helps draw out excess water and reduces bitterness.
3
Heat the Oil
After resting, gently squeeze the bitter gourd slices to remove the water that has been released. Pat them dry with a paper towel for maximum crispiness.
Heat the mustard oil in a wide frying pan (kadai) over medium-high heat. The oil is ready when it becomes fragrant and you see faint smoke.
4
Fry the Slices
If using, add the nigella seeds to the hot oil and let them sizzle for about 10-15 seconds.
Carefully add the squeezed bitter gourd slices to the pan, spreading them in a single layer. Avoid overcrowding the pan; fry in batches if necessary.
Reduce the heat to medium-low.
5
Cook to a Crisp
Fry for 10-15 minutes, stirring occasionally, until the slices turn golden brown, shrink, and become crisp.
In the last minute of cooking, if using, sprinkle the sugar over the slices and mix well to balance the flavors.
Once crispy, use a slotted spoon to remove the Ucche Bhaja from the pan, allowing excess oil to drain.
6
Serve
Serve immediately while hot and crispy as a side dish with steamed rice and dal.
1 large Gondhoraj Lime (Ensure it is fresh and fragrant)
4 tbsp Sugar (Adjust to taste)
0.5 tsp Kala Namak (Also known as black salt)
0.25 tsp Salt (Regular table salt)
8 cubes Ice Cubes (Optional, for serving)
Instructions
1
Prepare the Gondhoraj Lime (3 minutes)
Wash the Gondhoraj lime thoroughly under cool running water and pat it dry.
Using a microplane or fine zester, carefully grate the green zest from the lime. Be sure to avoid the bitter white pith underneath. You will need about 1 teaspoon of zest.
Set aside a pinch of zest for garnish. Cut the lime in half and squeeze out approximately 2 tablespoons of fresh juice.
2
Blend the Ghol (2 minutes)
In a blender jar, combine the chilled curd, cold water, Gondhoraj lime juice, most of the lime zest (reserving a pinch for garnish), sugar, kala namak, and regular salt.
Secure the lid and blend on medium-high speed for about 45-60 seconds, or until the mixture is perfectly smooth, homogenous, and slightly frothy on top.
Taste the ghol and adjust the sweetness or saltiness if needed.
3
Serve Immediately (5 minutes)
Place 2-3 ice cubes in each of the four serving glasses, if using.
Pour the freshly blended ghol into the glasses.
Garnish each glass with the reserved pinch of Gondhoraj lime zest.
Serve immediately to enjoy the peak aroma and refreshing taste.
