Murgir Manxor Jol
A heartwarming, light Bengali chicken curry with a thin, soupy gravy and tender potatoes. This soulful dish, flavored with simple spices and mustard oil, is a staple in every Bengali household and perfect with steamed rice.
For 4 servings
7 steps. 45 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a mixing bowl, combine the chicken pieces with 0.5 tsp of turmeric powder and 0.5 tsp of salt.
- c.Mix thoroughly to ensure each piece is well-coated.
- d.Set aside to marinate for at least 20-30 minutes at room temperature.
- 2
Step 2
- a.Fry the Potatoes
- b.Heat the mustard oil in a heavy-bottomed pan or kadhai over medium-high heat until it is fragrant and just begins to smoke.
- c.Carefully add the quartered potatoes and fry, stirring occasionally, for 6-8 minutes until they are golden-brown and have a light crust.
- d.Remove the potatoes with a slotted spoon and keep them aside.
- 3
Step 3
- a.Prepare the Curry Base
- b.In the same oil, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until they release their aroma.
- c.Add the sliced onions and cook for 8-10 minutes, stirring frequently, until they become soft and golden brown.
- d.Add the ginger and garlic pastes. Sauté for another 2 minutes until the raw smell disappears.
- 4
Step 4
- a.Cook the Masala
- b.Add the chopped tomatoes, slit green chillies, the remaining 1 tsp of turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, and the remaining 1 tsp of salt.
- c.Stir everything together and cook on medium-low heat for 7-8 minutes, until the tomatoes break down completely and you see oil separating from the masala at the edges.
- 5
Step 5
- a.Cook the Chicken
- b.Add the marinated chicken pieces to the pan. Increase the heat to high and sauté for 5-7 minutes, stirring continuously, until the chicken is seared and no longer pink.
- c.Return the fried potatoes to the pan and gently mix them with the chicken and masala.
- 6
Step 6
- a.Simmer the Curry
- b.Pour in 3 cups of hot water and bring the curry to a rolling boil.
- c.Once boiling, reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes.
- d.The curry is done when the chicken is tender and cooked through, and the potatoes are soft. The gravy should be thin and soupy ('jhol').
- 7
Step 7
- a.Finish and Serve
- b.Turn off the heat and stir in the garam masala powder.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest, covered, for 5-10 minutes to allow the flavors to deepen. 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, use mustard oil. Heat it well until it's slightly smoking to mellow its pungent flavor before adding other ingredients.
- 2Always use hot water to make the gravy. Adding cold water can lower the temperature of the curry, making the chicken tough.
- 3This curry is meant to have a thin, soupy gravy (jhol). Avoid over-reducing it; it should not be thick.
- 4Searing the chicken on high heat initially helps to lock in its juices, resulting in more succulent meat.
- 5Letting the curry rest for 5-10 minutes after cooking is crucial. It allows the flavors to meld together beautifully.
Adapt it for your goals.
Vegetarian Version
Replace the chicken with 400g of paneer (add in the last 5 minutes of cooking) or 500g of mixed vegetables like carrots, beans, and cauliflower.
Spicier CurrySpicier Curry
Increase the number of green chillies to 4-5 or add 1/2 teaspoon of regular red chilli powder along with the Kashmiri chilli powder for extra heat.
Richer GravyRicher Gravy
For a slightly thicker and richer gravy, you can add 2 tablespoons of whisked yogurt (curd) after the tomatoes have cooked down. Cook for a few minutes before adding the chicken.
Why this is on our healthy list.
Rich in Lean Protein
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Immunity Boosting
Aromatics like garlic and ginger, along with various spices, are known for their immune-boosting properties, helping to strengthen the body's natural defenses against common illnesses.
Frequently asked questions
One serving of Murgir Manxor Jol contains approximately 440-480 calories, depending on the size of the chicken pieces and the amount of oil used. This estimate includes the chicken, potatoes, and gravy.