Why is my gravy supposed to be thin?

This dish is a jol, which means the gravy should be light and flowing rather than thick. It is meant to be mixed with plain rice.

Can I skip mustard oil in this recipe?

You can use another oil, but mustard oil gives the curry much of its signature Assamese character. Heat it properly first to soften its pungency.

How do I know when the chicken is fried enough before adding water?

The raw pink color should be gone, the masala should cling to the pieces, and you will see a little oil separating at the edges.

How long does this curry keep in the fridge?

It keeps well for about 2 days in the refrigerator. Reheat gently and add a little hot water if the gravy has tightened.

Can I make it ahead for lunch or dinner?

Yes, it reheats very well and often tastes better after resting, as the whole spices and ginger have more time to infuse the broth.

Home / Recipes / indian / Murgir Manxor Jol

indianMediumnon vegetariangluten freedairy freenut free

Murgir Manxor Jol

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.