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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
Heat the mustard oil in a heavy-bottomed pot or kadai over medium-high heat. 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.
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.
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.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
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.
Add the chicken pieces and potato quarters to the pot. 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.
Pour in 2.5 cups of hot water and stir to combine. Bring the curry to a vigorous boil.
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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.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 503.84 calories per serving with 34.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Turn off the heat. 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.
Serve the hot Murgir Mangxor Jul with steamed white rice for an authentic Assamese meal.
Add a teaspoon of black pepper powder along with the other powdered spices or increase the number of green chilies for extra heat.
Replace the chicken with paneer cubes, boiled eggs, or a mix of hearty vegetables like cauliflower, carrots, and green beans. Adjust cooking time accordingly.
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.
Chicken is a high-quality lean protein source, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory benefits, which can help reduce inflammation in the body.
Ginger and garlic are well-known for their antimicrobial and antiviral properties, which can help strengthen the immune system and fight off common infections.
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.
Yes, it can be a healthy dish. It's a great source of protein from chicken, which is essential for muscle health. The use of spices like turmeric, ginger, and garlic offers anti-inflammatory and immune-boosting benefits. To make it healthier, you can use less oil and serve it with brown rice.
Absolutely. You can use boneless chicken thighs or breast pieces. If using boneless chicken, reduce the simmering time in step 8 to about 10-12 minutes, as it cooks faster than bone-in chicken.
The most traditional and best pairing is with plain steamed rice ('bhaat'), which soaks up the thin, flavorful gravy perfectly. It can also be served with roti or paratha.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.
The consistency of the 'jul' or gravy should be thin and soupy. If yours is too thick, it might be because the potatoes have broken down too much or you've over-reduced the water. You can simply add a little more hot water and simmer for a minute to reach the desired consistency.