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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
Marinate the Chicken
Fry the Potatoes
Prepare the Curry Base
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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.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 392.73 calories per serving with 32.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Cook the Chicken
Simmer the Curry
Finish and Serve
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.
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.
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.
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.
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.
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.
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.
Yes, it can be a healthy and balanced meal. It's a good source of protein from chicken and carbohydrates from potatoes. It is relatively light compared to cream-based curries. To make it healthier, you can use skinless chicken and be mindful of the amount of oil.
While mustard oil provides the signature pungent and authentic Bengali flavor, you can substitute it with any neutral vegetable oil like sunflower or canola oil. The taste will be slightly different but still delicious.
The term 'jhol' specifically means a thin, soupy gravy. If your gravy is too thick, you may have cooked it for too long on high heat, causing too much water to evaporate. You can simply add a little more hot water to reach the desired consistency.
Yes, you can use boneless chicken pieces. However, bone-in chicken adds more flavor and depth to the gravy. If using boneless chicken, reduce the simmering time by 5-10 minutes to prevent it from becoming dry.
You can store leftover Murgir Manxor Jol in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it taste even better the next day. Reheat thoroughly before serving.