Murgir Manxor Jol

Name: Murgir Manxor Jol
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 600 g chicken (bone-in curry cut pieces); 2 pcs potato (medium, peeled and halved); 2 pcs onion (medium, sliced); 1 inch ginger (crushed); 6 pcs garlic (cloves, crushed); 1 pcs tomato (medium, chopped); 2 tbsp mustard oil; 2 pcs bay leaf; 1 inch cinnamon (small stick); 3 pcs green cardamom (lightly crushed); 3 pcs cloves; 6 pcs black peppercorns (lightly crushed); 0.5 tsp turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 3 cup water (hot, for gravy); 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(87)

TASTE SCORE

8/10

A light Assamese-style chicken curry with a thin, warming gravy, gentle spices, and plenty of ginger, onion, and potato. It is homely, comforting food that pairs beautifully with plain rice for an everyday meal.

PREP

20m

COOK

40m

SERVES

1 KATORI

398 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the chicken and vegetables.
1.Wash the chicken pieces and pat them dry.
2.Peel the potatoes and cut them into large halves.
3.Slice the onions, crush the ginger and garlic, and chop the tomato.
mix · ~5 min
Coat the chicken with salt and turmeric.
Mix the chicken with half the salt and half the turmeric powder. Set it aside while you heat the oil.
saute · ~6 min
Brown the potatoes lightly.
Heat the mustard oil in a kadai until it just starts to smoke lightly, then lower the heat. Add the potatoes and cook until lightly golden on the edges. Remove to a plate.
saute · ~7 min
Cook the whole spices and onions.
1.In the same oil, add bay leaf, cinnamon, green cardamom, cloves, and black peppercorns.
2.Let them sizzle for 20 to 30 seconds until fragrant.
3.Add the sliced onions and cook until soft and light golden.
saute · ~5 min
Add ginger, garlic, and tomato.
Add the crushed ginger and garlic, and cook until the raw smell fades. Add the chopped tomato, remaining turmeric powder, and red chili powder, then cook until the tomato softens.
saute · ~8 min
Sear the chicken in the masala.
Add the chicken pieces and cook over medium heat, stirring well so the masala coats every piece. Fry until the chicken loses its raw color and the oil begins to come back to the surface.
TIPKeep the heat medium so the spices cook without burning while the chicken seals in its juices.
simmer · ~20 min
Add potatoes and simmer the curry.
Return the potatoes to the pan, add the remaining salt and hot water, and bring to a boil. Cover and simmer until the chicken is cooked through and the potatoes are tender.
garnish · ~1 min
Finish with cilantro.
Check the seasoning and keep the gravy light and flowing, as jol should be. Sprinkle chopped cilantro on top.
serve
Serve hot with plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the mustard oil smoke lightly before cooking to mellow its sharpness and give the curry its characteristic Assamese flavor.
2
Do not over-brown the onions; keep them light golden so the jol stays delicate rather than heavy and dark.
3
Fry the potatoes first so they hold their shape during simmering and do not break into the thin gravy.
4
Use hot water when making the gravy so the chicken keeps cooking evenly and the oil does not seize.
5
Stop simmering as soon as the chicken is tender; overcooking bone-in pieces can make the meat stringy in a light curry.
6
If the gravy reduces too much, add a splash of hot water at the end to keep the signature thin, flowing jol consistency.
7
This curry tastes even better after a short rest, once the ginger, whole spices, and chicken broth settle together.