Assamese Chicken Curry
A simple, home-style chicken curry from Assam, featuring tender chicken and potatoes in a light, flavorful gravy. This comforting dish, known as 'Murgir Mangxor Jool', gets its unique taste from mustard oil and minimal spices.
For 4 servings
9 steps. 40 minutes total.
- 1
Step 1
- a.In a bowl, marinate the chicken pieces with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Mix well and set aside for at least 15 minutes.
- 2
Step 2
- a.Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. Carefully add the potato cubes and fry for 4-5 minutes until they are golden brown on all sides. Remove with a slotted spoon and keep aside.
- 3
In the same oil, reduce the heat to medium
- a.Add the bay leaf, cinnamon stick, and crushed green cardamoms. Sauté for about 30 seconds until they release their aroma.
- 4
Step 4
- a.Add the sliced onions and cook for 7-8 minutes, stirring occasionally, until they become soft and golden brown. Add the ginger paste, garlic paste, and slit green chilies. Sauté for another 2 minutes until the raw smell disappears.
- 5
Step 5
- a.Add the chopped tomatoes, along with the remaining turmeric powder, red chili powder, and 1 tsp of salt. Cook for 5-6 minutes, stirring frequently, until the tomatoes break down and the oil begins to separate from the masala.
- 6
Add the marinated chicken pieces to the pan
- a.Increase the heat to high and sauté for 5-7 minutes, turning the pieces to ensure they are seared and lightly browned on all sides.
- 7
Return the fried potatoes to the pan
- a.Pour in 2.5 cups of hot water and stir everything to combine. Bring the curry to a rolling boil.
- 8
Step 8
- a.Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes. Cook until the chicken is tender and cooked through, and the potatoes are easily pierced with a fork.
- 9
Turn off the heat and stir in the garam masala powder
- a.Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using mustard oil is key to the authentic Assamese flavor. Heat it until it's slightly smoking to reduce its pungency before adding spices.
- 2Frying the potatoes separately before adding them to the curry ensures they hold their shape and don't become mushy.
- 3Always use hot water to make the gravy. Adding cold water can slow down the cooking process and make the chicken tough.
- 4This curry has a characteristically thin gravy (jhol). Avoid adding cornstarch or other thickeners to maintain its authenticity.
- 5For a deeper flavor, you can marinate the chicken for up to an hour in the refrigerator.
- 6Using freshly made ginger and garlic paste will significantly enhance the aroma and taste of the curry.
Adapt it for your goals.
Add Vegetables
You can add 1/2 cup of green peas or cubed carrots along with the potatoes for extra nutrition and texture.
Spicier VersionSpicier Version
For a different kind of heat, add 1/2 teaspoon of freshly crushed black peppercorns along with the garam masala at the end.
Richer GravyRicher Gravy
For a slightly thicker and richer gravy, you can add 2 tablespoons of whisked plain yogurt to the masala after the tomatoes are cooked. Cook on low heat until oil separates before adding the chicken.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken is a high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Anti-inflammatory Properties
Ingredients like turmeric (containing curcumin), ginger, and garlic are renowned for their powerful anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Immunity Support
The combination of spices like ginger, garlic, and turmeric, along with vital nutrients from the onions and tomatoes, helps in strengthening the immune system and fighting off infections.
Frequently asked questions
One serving of Assamese Chicken Curry contains approximately 380-420 calories. This is an estimate and can vary based on the size of the chicken pieces and the amount of oil used.