Murgir Manxo Bhaja

Name: Murgir Manxo Bhaja
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 700 g chicken (bone-in, curry cut pieces, skin removed); 3 pcs onion (large, thinly sliced); 2 tbsp ginger paste; 2 tbsp garlic paste; 4 pcs green chili (slit lengthwise); 1 tsp turmeric powder; 1 tsp red chili powder; 1 tsp cumin powder; 1 pinch garam masala; 0.5 tsp salt; 5 tbsp mustard oil; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(78)

TASTE SCORE

8/10

Golden, crispy pan-fried chicken with a deeply caramelized onion and ginger-garlic crust. This simple Bengali favorite from Kolkata kitchens skips the gravy and lets the charred bits do all the talking — juicy inside, crackling outside, and ready in under an hour.

PREP

15m

COOK

35m

SERVES

150 G

468 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Marinate the chicken.
Pat the chicken pieces dry. In a bowl, mix the chicken with turmeric powder, red chili powder, and half the salt. Massage well into every piece and set aside for 15 minutes at room temperature.
fry · ~3 min
Heat mustard oil to smoking point.
Pour the mustard oil into a heavy-bottomed kadai. Heat over high flame until the oil smokes and turns pale yellow. This removes the raw pungency. Then lower the heat to medium.
TIPMustard oil must smoke fully before adding any ingredient — otherwise the dish will carry a raw, sharp bite.
fry · ~12 min
Fry the marinated chicken.
Carefully slide the marinated chicken pieces into the hot oil in a single layer. Fry on medium-high heat, turning every 3-4 minutes, until deep golden and crisp on all sides. Remove with a slotted spoon and set aside on a plate.
fry · ~10 min
Caramelize the onions.
In the same oil, add the sliced onions. Sprinkle the remaining salt over them. Fry on medium heat, stirring frequently, until they shrink, turn deep golden brown, and crisp up around the edges.
TIPTake your time here — the darker the onions, the deeper the flavour and texture of the final dish.
saute · ~4 min
Cook the ginger-garlic paste and green chilies.
Add the ginger paste and garlic paste to the caramelized onions. Stir continuously for 2-3 minutes until the raw smell disappears. Toss in the slit green chilies and cumin powder, sautéing for another 30 seconds.
fry · ~7 min
Return the chicken and fry together.
Return the fried chicken pieces to the kadai. Toss well to coat every piece in the onion masala. Cook uncovered on medium-high heat for 5-7 minutes, turning the chicken occasionally. The masala should cling to the chicken and the mixture should look dry with glistening oil around the edges.
TIPScrape up all the caramelized bits stuck to the bottom — they pack the most flavour.
garnish · ~1 min
Finish with garam masala, lemon juice, and coriander.
Turn off the heat. Sprinkle the garam masala and lemon juice over the chicken, tossing once to mix. Garnish with chopped coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

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

1
Pat the chicken pieces completely dry before marinating — excess moisture prevents browning.
2
Use a heavy-bottomed kadai or cast-iron pan for even heat and better caramelization.
3
Fry the chicken in a single layer; crowding the pan drops the oil temperature and makes it steam.
4
Cook the onions until they are a deep mahogany brown — this builds the signature sweet-savory crust.
5
Scrape the browned bits (fond) from the bottom of the pan when you return the chicken — that's pure flavor.
6
Let the mustard oil reach its smoking point fully to mellow its pungency; do not rush this step.
7
This dish tastes even better the next day — make ahead and reheat in a dry pan to restore crispness.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce mustard oil to 2 tablespoons and use a non-stick pan; the chicken will be less shatteringly crisp but still deeply flavorful.

high protein

High-protein

Replace bone-in chicken with boneless skinless thighs cut into chunks — they cook faster and are easier to portion for a high-protein meal prep.

jain

Jain

Omit garlic and onion; use asafoetida (hing) in hot oil before adding ginger paste, and substitute the onion with grated raw banana or bottle gourd for texture.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High-Quality Protein

Bone-in chicken provides lean protein with essential amino acids and minerals like phosphorus and selenium, supporting muscle maintenance and immunity.

✓

Anti-Inflammatory Spices

Turmeric, ginger, garlic, and cumin each contain bioactive compounds that have been traditionally linked to reducing inflammation and aiding digestion.

✓

Mustard Oil Benefits

Mustard oil is rich in monounsaturated fatty acids and glucosinolates, which support heart health and give the dish its characteristic pungent depth.

✓

Low-Carb Friendly

With no added sugar or starchy thickeners, this pan-fried chicken dish is naturally low in carbohydrates and suitable for keto or low-carb diets.

QUESTIONS?

Frequently asked questions

Make sure to fry the chicken just until golden and cooked through (about 12 minutes total), then return it to the pan only briefly — overcooking in the second pass dries it out.