Murgir Mangxor Jul
A light, homestyle chicken curry from Assam, featuring tender chicken and soft potatoes in a thin, flavorful gravy. The distinct aroma of mustard oil makes this a comforting and authentic dish, perfect with steamed rice.
For 4 servings
10 steps. 40 minutes total.
- 1
Heat the mustard oil in a heavy-bottomed pot or kadai over medium-high heat
- a.Wait until it becomes very hot and just begins to smoke, which takes about 2-3 minutes. This step is crucial to mellow its pungent flavor. Once smoking, reduce the heat to medium.
- 2
Step 2
- a.Add the whole spices: bay leaves, cinnamon stick, slightly crushed green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant and sizzle.
- 3
Step 3
- a.Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft, translucent, and light golden brown. This forms the sweet base of the curry.
- 4
Stir in the ginger-garlic paste and slit green chilies
- a.Cook for 1-2 minutes until the raw aroma disappears.
- 5
Step 5
- a.Add the chopped tomatoes along with the powdered spices: turmeric, cumin, coriander, red chili powder, and salt. Mix well and cook for 5-7 minutes, stirring frequently, until the tomatoes break down and the oil begins to separate from the masala.
- 6
Add the chicken pieces and potato quarters to the pot
- a.Stir thoroughly to coat them evenly with the masala. Sauté on medium-high heat for 5-7 minutes, until the chicken is sealed and lightly browned on all sides.
- 7
Pour in 2.5 cups of hot water and stir to combine
- a.Bring the curry to a vigorous boil.
- 8
Step 8
- a.Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes. Cook until the chicken is tender and cooked through (internal temperature of 165°F or 74°C) and the potatoes are easily pierced with a fork.
- 9
Turn off the heat
- a.Stir in the garam masala powder and freshly chopped coriander leaves. Cover the pot again and let the curry rest for at least 10 minutes to allow the flavors to meld beautifully.
- 10
Step 10
- a.Serve the hot Murgir Mangxor Jul with steamed white rice for an authentic Assamese meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Heating mustard oil until it's smoky is essential to remove its raw pungency and develop the authentic flavor of the dish.
- 2Using bone-in chicken adds significantly more depth and flavor to the gravy compared to boneless chicken.
- 3Always add hot water to the curry. Adding cold water can lower the cooking temperature abruptly and make the chicken tough.
- 4Don't rush the browning of the onions; their proper caramelization is key to the curry's final taste and color.
- 5For a richer flavor, marinate the chicken with a pinch of salt, turmeric, and a teaspoon of mustard oil for 30 minutes before cooking.
- 6This curry tastes even better the next day as the flavors have more time to mature and deepen.
Adapt it for your goals.
Spicier Version
Add a teaspoon of black pepper powder along with the other powdered spices or increase the number of green chilies for extra heat.
Vegetarian AlternativeVegetarian Alternative
Replace the chicken with paneer cubes, boiled eggs, or a mix of hearty vegetables like cauliflower, carrots, and green beans. Adjust cooking time accordingly.
Richer GravyRicher Gravy
For a slightly thicker and richer gravy, you can add a paste of 5-6 soaked cashews along with the tomatoes. Note that this is not traditional but a popular variation.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein source, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory benefits, which can help reduce inflammation in the body.
Immunity Boosting
Ginger and garlic are well-known for their antimicrobial and antiviral properties, which can help strengthen the immune system and fight off common infections.
Frequently asked questions
One serving of Murgir Mangxor Jul contains approximately 380-450 calories, depending on the size of the chicken pieces and the amount of oil used. This estimate includes the chicken, potatoes, and gravy.