Murgir Mangxor Jul

Name: Murgir Mangxor Jul
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 700 g chicken (bone-in, cut into medium curry pieces); 2 tbsp mustard oil; 2 pcs potato (medium, peeled and halved); 2 pcs onion (medium, thinly sliced); 1 inch ginger (pounded); 6 pcs garlic (cloves, pounded); 2 pcs tomato (medium, chopped); 3 pcs green chili (slit); 2 pcs bay leaf; 1 inch cinnamon (small stick); 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 0.5 tsp black pepper (coarsely crushed); 1 pinch turmeric powder; 0.5 tsp salt; 3 cup water (hot); 2 tbsp coriander leaves (chopped)

RATING

4.3/5(38)

TASTE SCORE

8/10

A light Assamese-style chicken curry with a thin, peppery broth and gentle warmth from whole spices. It keeps the flavors clean and homely, making it especially good with plain steamed rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

426 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prep the chicken and vegetables.
1.Wash the chicken pieces and drain well.
2.Peel and halve the potatoes.
3.Slice the onions, chop the tomatoes, and slit the green chilies.
4.Pound the ginger and garlic together to a rough paste.
saute · ~6 min
Brown the potatoes.
Heat the mustard oil in a heavy pan until it just starts to smoke lightly, then lower the heat. Add the potatoes and cook until lightly golden on the edges. Remove to a plate.
TIPHeating mustard oil first softens its sharp raw taste.
saute · ~8 min
Cook the whole spices and onions.
1.In the same pan, add bay leaf, cinnamon, cardamom, and cloves.
2.Stir for 20 to 30 seconds until fragrant.
3.Add the sliced onions and cook until soft and light golden.
4.Add the pounded ginger and garlic and cook until the raw smell fades.
saute · ~5 min
Cook the tomato and spices.
Add the chopped tomato, crushed black pepper, turmeric powder, and salt. Cook on medium heat until the tomatoes soften and the mixture turns glossy.
saute · ~8 min
Coat the chicken in the masala.
Add the chicken pieces and stir well so every piece is coated. Cook for 6 to 8 minutes, stirring often, until the chicken loses its raw color and starts releasing its juices.
TIPKeep the heat medium so the masala cooks without sticking or burning.
simmer · ~20 min
Add water and simmer the curry.
1.Return the browned potatoes to the pan.
2.Add the slit green chilies and hot water.
3.Bring the curry to a boil, then lower the heat.
4.Cover and simmer until the chicken is cooked through and the potatoes are tender.
TIPBone-in chicken gives this thin broth a fuller, richer taste.
garnish · ~1 min
Finish with coriander leaves.
Taste the broth and adjust with a little more hot water if you want a lighter jul. Scatter chopped coriander leaves over the top.
serve
Serve hot with plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the mustard oil smoke lightly before cooking to mellow its pungency without losing its character.
2
Brown only the cut sides of the potatoes; deep browning can make the light jul taste heavier.
3
Keep the onions just light golden, not dark brown, so the broth stays clean and delicate.
4
Use hot water for simmering so the chicken cooks evenly and the masala does not seize.
5
Coarsely crush the black pepper fresh; pre-ground pepper will not give the same bright heat.
6
Simmer gently after boiling, because a hard boil can toughen the chicken and cloud the broth.
7
If making ahead, rest the curry for 20 to 30 minutes before serving so the pepper and whole spices settle into the broth.