A heartwarming, light Bengali chicken curry with a thin, soupy gravy and tender potatoes. This soulful dish, flavored with simple spices and mustard oil, is a staple in every Bengali household and perfect with steamed rice.
Prep20 min
Cook45 min
Servings4
Serving size: 1 serving
421cal
27gprotein
27gcarbs
24g
Ingredients
500 g Chicken (Bone-in, curry cut)
300 g Potato (Peeled and quartered)
250 g Onion (Finely sliced)
150 g Tomato (Finely chopped)
4 tbsp Mustard Oil
1.5 tbsp Ginger Paste
1.5 tbsp Garlic Paste
3 piece Green Chilli (Slit lengthwise)
1.5 tsp Turmeric Powder (Divided (0.5 tsp for marinade, 1 tsp for curry))
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 comfort food, this yellow split pea dal is light, aromatic, and subtly sweet. Flavored with fresh ginger and a traditional panch phoron tempering, it's the perfect simple dish to serve with steamed rice.
Thick, tender slices of eggplant marinated in simple spices and shallow-fried in pungent mustard oil until golden brown. This classic Bengali side dish is incredibly simple yet delicious, pairing perfectly with dal and steamed rice.
About Murgir Manxor Jol, Steamed Basmati Rice, Matar Dal and Bengena Bhaji
Perfectly spiced, homestyle chicken curry with fluffy rice and protein-packed dal. An energy-giving, soul-satisfying meal!
This assamese dish is perfect for lunch. With 1034.6 calories and 45.06999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp
Salt
(Divided, or to taste)
1 piece Bay Leaf
1 inch Cinnamon Stick
3 pod Green Cardamom (Lightly crushed)
3 piece Clove
1 tsp Kashmiri Red Chilli Powder (For color, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala Powder
3 cup Hot Water (For the gravy)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with 0.5 tsp of turmeric powder and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is well-coated.
Set aside to marinate for at least 20-30 minutes at room temperature.
2
Fry the Potatoes
Heat the mustard oil in a heavy-bottomed pan or kadhai over medium-high heat until it is fragrant and just begins to smoke.
Carefully add the quartered potatoes and fry, stirring occasionally, for 6-8 minutes until they are golden-brown and have a light crust.
Remove the potatoes with a slotted spoon and keep them aside.
3
Prepare the Curry Base
In the same oil, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until they release their aroma.
Add the sliced onions and cook for 8-10 minutes, stirring frequently, until they become soft and golden brown.
Add the ginger and garlic pastes. Sauté for another 2 minutes until the raw smell disappears.
4
Cook the Masala
Add the chopped tomatoes, slit green chillies, the remaining 1 tsp of turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, and the remaining 1 tsp of salt.
Stir everything together and cook on medium-low heat for 7-8 minutes, until the tomatoes break down completely and you see oil separating from the masala at the edges.
5
Cook the Chicken
Add the marinated chicken pieces to the pan. Increase the heat to high and sauté for 5-7 minutes, stirring continuously, until the chicken is seared and no longer pink.
Return the fried potatoes to the pan and gently mix them with the chicken and masala.
6
Simmer the Curry
Pour in 3 cups of hot water and bring the curry to a rolling boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes.
The curry is done when the chicken is tender and cooked through, and the potatoes are soft. The gravy should be thin and soupy ('jhol').
7
Finish and Serve
Turn off the heat and stir in the garam masala powder.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for 5-10 minutes to allow the flavors to deepen. Serve hot with steamed white rice.
Servings
4
Serving size: 1 serving
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.
1 large Eggplant (about 400-500g, also known as Brinjal)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to your spice preference)
1 tsp Salt (or to taste)
0.5 tsp Sugar (optional, for caramelization and balancing flavors)
4 tbsp Mustard Oil (for shallow frying)
Instructions
1
Prepare the Eggplant
Wash the eggplant thoroughly under running water.
Pat it completely dry with a clean kitchen towel. This step is crucial to prevent oil from splattering.
Slice the eggplant into roundels about 1/2-inch thick. Avoid slicing too thin, as they can become mushy or break while frying.
2
Marinate the Slices
In a small bowl, combine the turmeric powder, red chili powder, salt, and optional sugar to create the spice mix.
Gently but thoroughly rub this mixture onto both sides of each eggplant slice, ensuring an even coating.
Set the marinated slices aside on a plate for 10 minutes. This allows the salt to draw out excess moisture, helping the eggplant cook better and absorb less oil.
3
Shallow Fry the Eggplant
Place a wide, heavy-bottomed pan or skillet over medium-high heat. Add 2 tablespoons of mustard oil.
Heat the oil until it is very hot and you see faint smoke. This process tempers the mustard oil, mellowing its pungent flavor.
Reduce the heat to medium. Carefully place a few eggplant slices in a single layer, ensuring not to overcrowd the pan.
Fry for 3-4 minutes on the first side, until it turns a deep golden brown.
Flip the slices and fry for another 3-4 minutes on the other side until tender and evenly browned.
Remove the fried slices with a spatula and place them on a plate lined with paper towels to drain any excess oil.
Repeat the process with the remaining slices, adding the rest of the mustard oil as needed for the subsequent batches.
4
Serve
Arrange the hot Bengena Bhaji on a serving platter.
Serve immediately as a side dish with steamed rice (bhaat) and dal for a classic Bengali meal.
