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A classic Bengali comfort food, this hearty curry features tender chicken, potatoes, and hard-boiled eggs simmered in a fragrant, spiced gravy. It's the perfect Sunday lunch, best enjoyed with steamed rice.
For 4 servings
Marinate the Chicken
Fry Potatoes and Eggs
Prepare the Curry Base (Tadka)
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A classic Bengali comfort food, this hearty curry features tender chicken, potatoes, and hard-boiled eggs simmered in a fragrant, spiced gravy. It's the perfect Sunday lunch, best enjoyed with steamed rice.
This bengali recipe takes 75 minutes to prepare and yields 4 servings. At 628.75 calories per serving with 55.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Sauté the Chicken (Koshano)
Simmer the Curry
Garnish and Serve
Increase the number of green chilies or add 1/2 teaspoon of red chili powder along with the other powdered spices for more heat.
Add other vegetables like carrots or green peas along with the potatoes for extra nutrition and texture.
For a creamier, more festive version, finish the curry with a swirl of 2 tablespoons of fresh cream or coconut milk before garnishing.
You can make this with boneless chicken thighs or breast. Reduce the simmering time in step 6 to 15-20 minutes to avoid overcooking the chicken.
With both chicken and eggs, this dish is packed with high-quality protein, which is essential for muscle repair, growth, and overall body function.
The use of turmeric, ginger, and garlic provides powerful anti-inflammatory and antioxidant compounds that can help combat oxidative stress and support a healthy immune system.
This curry is a good source of minerals like iron and zinc from chicken, and potassium from potatoes, which are vital for energy production, immune function, and maintaining healthy blood pressure.
One serving of Murgir Manxo Koni contains approximately 550-650 calories, depending on the size of the chicken pieces and the amount of oil used. This is an estimate and can vary.
Murgir Manxo Koni can be part of a balanced diet. It is an excellent source of protein from chicken and eggs. However, it is also relatively high in fat due to the use of oil and can be high in carbohydrates from the potatoes. To make it healthier, you can reduce the amount of oil and serve it with a side of fresh salad.
While mustard oil provides the authentic Bengali flavor, you can substitute it with any neutral vegetable oil like sunflower or canola oil. The taste will be slightly different but still delicious.
Yes, you can use boneless chicken thighs or breast. Bone-in chicken adds more flavor to the gravy, but boneless is a convenient option. Reduce the final simmering time by about 5-10 minutes to prevent the chicken from becoming dry.
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. You may need to add a splash of hot water to adjust the gravy's consistency.