Murgir Manxor Jhol
A light, aromatic Assamese chicken curry where tender pieces of chicken are simmered with potatoes in a subtly spiced, turmeric-tinted gravy. The gentle heat from black pepper and green chilies, combined with the fresh fragrance of coriander, makes it a comforting everyday meal best enjoyed with plain rice.
For 4 servings
- prep · ~10 min
Wash and marinate the chicken.
Clean the chicken pieces thoroughly and place them in a bowl. Add the turmeric powder and a pinch of salt. Mix well to coat the chicken evenly and set aside for 10 minutes.
- temper · ~3 min
Heat mustard oil in the kadai.
Pour the mustard oil into the kadai and heat it over a medium flame until it reaches its smoking point. Once the raw aroma dissipates and the oil appears pale yellow, reduce the heat.
TIPHeating mustard oil to its smoking point removes its pungent, raw taste and makes it perfect for cooking. - saute · ~5 min
Sauté the onions and aromatics.
Add the chopped onions to the hot oil. Sauté until they turn translucent. Add the crushed ginger and garlic paste and continue to sauté for about 2 minutes until the raw smell disappears.
- boil · ~5 min
Cook the chicken and potatoes.
Add the marinated chicken pieces and the halved potatoes to the pot. Stir well to coat them with the onion mixture. Pour in the water, add the green chilies, cumin powder, black pepper, and the remaining salt. Bring it to a boil.
- simmer · ~30 min
Simmer until chicken is tender.
Reduce the heat to low, cover the kadai with a lid, and let it simmer gently. Cook for 25-30 minutes, or until the chicken is completely tender and the potatoes are cooked through. The gravy should be light and slightly watery.
TIPThe hallmark of a good Manxor Jhol is a thin, flavorful broth. Add a splash of hot water if it reduces too much. - garnish · ~2 min
Finish with coriander leaves.
Turn off the heat. Sprinkle the freshly chopped coriander leaves over the curry and let it rest for 2 minutes before serving.
- serve
Serve hot with steamed rice.
Ladle the Murgir Manxor Jhol into serving bowls, ensuring each portion gets a piece of potato and chicken, and serve immediately with plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always heat mustard oil until it smokes to mellow its pungent bite.
- 2Marinate the chicken with turmeric and salt for at least 10 minutes to deepen flavor.
- 3Keep the gravy thin and soupy — add hot water if it reduces too much.
- 4Slit the green chilies lengthwise to release gentle heat without overwhelming the dish.
- 5Let the curry rest for 2 minutes after adding coriander to infuse freshness.
- 6Use bone-in chicken pieces for a richer, more flavorful broth.
Adapt it for your goals.
Vegetarian (Aloor Manxor Jhol)
Replace chicken with 300g of cubed paneer or extra potatoes and simmer with the same spice mix. Perfect for a meatless Monday or when you want a lighter, plant-based version of this Assamese comfort dish.
low oilLow-oil
Reduce mustard oil to 1 tablespoon and use a non-stick pan. The flavor will be milder but the dish stays light — ideal for those watching fat intake without sacrificing the core taste.
spicierSpicier
Add 1 more slit green chili and a pinch of red chili flakes along with the black pepper. Great for heat seekers who want an extra kick while keeping the broth delicate.
Why this is on our healthy list.
Lean Protein from Chicken
Bone-in chicken provides high-quality protein and essential amino acids, supporting muscle repair and satiety without heavy fats.
Turmeric's Anti-Inflammatory Edge
Even a pinch of turmeric adds curcumin, known for its antioxidant and anti-inflammatory properties, giving this comforting curry a wellness boost.
Potassium from Potatoes
Potatoes contribute dietary potassium, which helps maintain fluid balance and healthy blood pressure levels.
Gentle Digestion with Black Pepper
Freshly ground black pepper enhances nutrient absorption (especially curcumin) and stimulates digestive enzymes without overheating the palate.
Frequently asked questions
Yes, but bone-in pieces are preferred as they add more flavor and body to the thin gravy. If using boneless, reduce simmer time to about 15-20 minutes to avoid dry meat.
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