Murgir Manxor Jhol
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
5 steps. 40 minutes total.
- 1
Step 1
- a.Marinate Chicken & Fry Potatoes
- b.In a large bowl, combine the chicken pieces with 1/4 tsp of the turmeric powder and 1/2 tsp of the salt. Mix well to coat and set aside to marinate for at least 15 minutes.
- c.Heat the mustard oil in a heavy-bottomed pot or kadai over medium-high heat. Wait until it is very hot and you see faint wisps of smoke; this tempers the oil and mellows its pungent flavor.
- d.Carefully add the quartered potatoes to the hot oil. Fry for 5-7 minutes, turning occasionally, until they are golden brown and have a crisp outer layer. Remove with a slotted spoon and set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.In the same oil, reduce the heat to medium. Add the bay leaf and cinnamon stick, and sauté for 30 seconds until fragrant.
- c.Add the finely chopped onions. Cook for 8-10 minutes, stirring occasionally, until the onions are soft and have turned a deep golden brown.
- d.Add the ginger and garlic pastes. Sauté for 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Cook Masala & Sear Chicken
- b.Stir in the chopped tomatoes and slit green chilies. Cook for about 5-6 minutes, until the tomatoes break down completely and become mushy.
- c.Add the remaining 1/4 tsp turmeric powder, cumin powder, coriander powder, red chili powder, and the remaining 1 tsp of salt. Stir well and cook the spice mixture for 3-4 minutes, until oil begins to separate from the masala.
- d.Increase the heat to high and add the marinated chicken pieces. Sauté for 7-8 minutes, stirring frequently, until the chicken is well-seared and no longer pink on the outside.
- 4
Step 4
- a.Simmer the Curry
- b.Return the fried potatoes to the pot. Pour in 3 cups of hot water and stir everything together, scraping any browned bits from the bottom of the pot.
- c.Bring the curry to a vigorous boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes.
- d.Check for doneness; the chicken should be cooked through and tender, and the potatoes should be easily pierced with a fork. The gravy will be thin and soupy, which is the signature consistency of a 'jhol'.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Sprinkle the garam masala powder over the curry and stir gently.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest, covered, for 10 minutes to allow the flavors to meld. Serve hot with steamed white rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, do not skip the mustard oil. Heating it until it smokes is a crucial step to reduce its pungency.
- 2Frying the potatoes separately before adding them to the gravy ensures they develop a nice crust and don't disintegrate during simmering.
- 3Always use hot water to make the gravy. Adding cold water can shock the meat, making it tough, and slows down the cooking process.
- 4The key to a flavorful base is to patiently brown the onions until they are deep golden. This adds a subtle sweetness and depth to the curry.
- 5Resist the urge to thicken the gravy. The beauty of a 'jhol' lies in its light, soupy consistency, perfect for mixing with rice.
Adapt it for your goals.
Vegetable Addition
Add other vegetables like carrots, green beans, or cauliflower florets along with the potatoes for a more wholesome meal.
Spicier VersionSpicier Version
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.
Boneless ChickenBoneless Chicken
You can use boneless, skinless chicken thighs or breast. Reduce the simmering time by 5-10 minutes to prevent the chicken from becoming dry.
Whole SpicesWhole Spices
For a more aromatic curry, add 2-3 green cardamoms and 3-4 cloves along with the cinnamon stick and bay leaf.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Anti-Inflammatory Spices
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.
Provides Sustained Energy
Potatoes are a good source of complex carbohydrates, which provide a steady release of energy to keep you feeling full and energized for longer.
Lighter Homestyle Curry
Unlike heavy, cream-based restaurant curries, this 'jhol' is light and soupy, making it easier on the digestive system and lower in saturated fats.
Frequently asked questions
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.