Murgir Jhol – Bengali style Chicken Curry

“Murgir Jhol” is quite a common dish in Bengali households that features often in Sunday lunch menu. This preparation contains light runny gravy or ‘jhol’ in which chicken and potatoes are immersed. Using big pieces of potatoes in meat curries is a signature for Bengalis which is not seen elsewhere. While going through the posts in my blog, I suddenly discover that till date even if I shared various recipes of chicken, missed this simplest one. Since my childhood, I saw my mother to prepare this curry which I follow blindly. So here comes the recipe of Bengali “Murgir Jhol” taken from my mother’s cook book. Enjoy 🙂

Murgir Jhol or Bengali style Chicken curry

Murgir Jhol or Bengali style Chicken curry

Ingredients to serve 2-3 :

  1. Chicken with bone (cut into medium size pieces) – 500 gm.
  2. Potato (cut into halves) – 3 (medium)
  3. Onion (thinly sliced) – 2 (large)
  4. Tomato (chopped) – 1 (medium)
  5. Ginger paste – 1 tbspoon
  6. Garlic (crushed) – 2-3 cloves
  7. Whole garam masala (Cinnamon – 1″ stick, Clove – 3, Green cardamom – 3)
  8. Bay leaf – 2
  9. Dry red chilli – 2
  10. Turmeric powder – ½ teaspoon
  11. Red chilli powder – 1 teaspoon
  12. Garam masala powder – ½  teaspoon
  13. Salt to taste
  14. Cooking oil (preferably mustard oil) – 5 tbspoon

Procedure :

Clean the chicken pieces and then marinate with ginger paste, turmeric powder, red chilli powder, garam masala powder, chopped tomato (crush with fingers), salt and 2 tbspoon of oil for minimum 2 hours.

Smear the potatoes with salt and turmeric powder.

Heat 3 tbspoon of oil in a large frying pan or kadai over medium flame. Shallow fry the potatoes into it and keep them aside.

Now add whole garam masala, bay leaf, dry red chillies (break them into halves) and crushed garlic into the remaining oil, fry till garlic turns light brown.

Then add chopped onion and fry till it turns golden brown. Sprinkle little amount of salt while frying the onion.

Now add marinated chicken, give it a good stir and cook for couple of minutes.

Then add fried potato, mix well and cook until oil separates from the mixture.

Then add enough amount of hot water so that both chicken and potatoes dips well into.

Let the water comes to boil, check for salt and add if it is needed.

Then cover the pan with a lid and let it cook over medium flame.

Put the gas off as the chicken becomes tender and gravy thickens as per your desire. I like this gravy to be little watery, that’s why it is called “Jhol”.

Now give it a standing time of 5-6 minutes and then serve with steamed rice.

24 thoughts on “Murgir Jhol – Bengali style Chicken Curry

  1. Can you tell me how spicy this is? I just got back from a mission trip to Bangladesh, the food we had there was so good! I loved how spicy it was, and I want to make this for friends and family, but I really want that hot flavor! Thanks so much!


    • Thanks for stopping by my blog, Emma. Sorry for late reply as I was away from my blog over a month. Hope you had a nice experience in Bangladesh. I also have a wish to visit Bangladesh at least once and taste their awesome cuisine.
      The recipe of chicken curry described by me will be undoubtedly spicy and tasty. The hotness of the dish will depend on the amount of red chilli powder you are using. And again you can make the gravy little dry without using much water.
      Do try the dish for your family and friend. Looking forward to your feedback.
      Happy cooking. 🙂


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  3. I have been trying to get this murgir jhol recipe just right for such a long time!!!! Your recipe was just right. Everybody’s recipe is according to their household and your household recipe matches mines. I finally enjoyed some real comfort food. Thank you!

    Liked by 1 person

      • You are welcome! Your blog is my go to one now. I am making your begun jhal and fulkopi aloo today. I will let you know how it turns out :). Next week I am going to make the prawn malay. My mothers prawn recipe is similar to yours except she uses curd. I want to try it with the coconut milk like your recipe. Very excited!

        Liked by 1 person

    • I am waiting for you feedback, Sumaiya :)…..
      ‘Prawn malai curry’ is a very coveted dish for us and other two are regular comfort food. I hope you will like all of them…. 🙂


  4. Wonderful, this is the first time I got it right cooking this wonderful dish from Bangladesh.I enjoyed the chicken curry with white rice.thank you.


    • Thanks for your feedback, Devadass 🙂 This dish goes best with white steaming rice.
      Though I never had been in Bangladesh, still happy to know that you found some similarity in my recipe with the one popular in Banglades ;). Keep browsing…….. 🙂


  5. I was born in Calcutta. When I was a kid my nanny used to cook Murgie Jhol. It is my favorite dish. My favorite part are the potatoes. After our nanny passed away my mother would often cook this food. I called it chicken curry and never was able to replicate it. I cooked it this evening following your recipe and directions. It was just like old times. I appreciate you sharing this recipe. Dhanyawad!!

    Liked by 1 person

    • Thank you so much, Kamal for stopping by my blog….I am glad to know that you liked my recipe which I also inherit from my mother too…..It is always satisfactory to get such feedbacks from my readers…..happy cooking and keep browsing my blog….😀


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