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A light and soulful chicken curry from Assam, made with tender chicken and potatoes in a thin, flavorful gravy. This homestyle dish, fragrant with simple spices and mustard oil, is pure comfort food enjoyed with steamed rice.
For 4 servings
Marinate Chicken & Fry Potatoes
Sauté Aromatics
Cook Masala & Sear Chicken
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A light and soulful chicken curry from Assam, made with tender chicken and potatoes in a thin, flavorful gravy. This homestyle dish, fragrant with simple spices and mustard oil, is pure comfort food enjoyed with steamed rice.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 517.82 calories per serving with 38.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
Add other vegetables like carrots, green beans, or cauliflower florets along with the potatoes for a more wholesome meal.
For more heat, increase the amount of red chili powder or add a few more slit green chilies. You can also add a pinch of black pepper powder at the end.
You can use boneless, skinless chicken thighs or breast. Reduce the simmering time by 5-10 minutes to prevent the chicken from becoming dry.
For a more aromatic curry, add 2-3 green cardamoms and 3-4 cloves along with the cinnamon stick and bay leaf.
Chicken is a high-quality lean protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The curry uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties, helping to boost immunity.
Potatoes are a good source of complex carbohydrates, which provide a steady release of energy to keep you feeling full and energized for longer.
Unlike heavy, cream-based restaurant curries, this 'jhol' is light and soupy, making it easier on the digestive system and lower in saturated fats.
One serving of Murgir Manxor Jhol contains approximately 450-550 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 and balanced meal. It's a good source of lean protein from chicken and complex carbohydrates from potatoes. The use of spices like turmeric, ginger, and garlic offers anti-inflammatory benefits. It is a homestyle curry without heavy creams or nuts, making it lighter than many restaurant-style curries.
'Jhol' is a Bengali and Assamese term for a light, thin, and soupy gravy. Unlike thicker curries like korma or makhani, a jhol is meant to be a comforting, everyday dish that is easily digestible and perfect for mixing generously with steamed rice.
While you can use a neutral vegetable oil, mustard oil is highly recommended as it provides the signature pungent and authentic flavor of this Assamese dish. If you use another oil, the taste profile will be significantly different.
Yes, you can. Follow the steps until searing the chicken. Then, add the potatoes and hot water, and pressure cook for 2 whistles on high heat. Let the pressure release naturally. This will reduce the simmering time significantly.
Store leftover curry in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat until heated through. Avoid microwaving, as it can make the chicken rubbery.