Recipe for Bengali Murgir Jhol: Authentic Home-Style Light Chicken Curry

Bengali Murgir Jhol: Authentic Home-Style Light Chicken Curry

Discover the heartwarming flavors of Bengal with this authentic Murgir Jhol recipe. This light, aromatic chicken curry is a beloved comfort food in Bengali households, perfect for those sweltering summer days when you crave something flavorful yet not too heavy. Unlike rich, cream-based curries, this home-style dish celebrates the pure essence of spices and slow cooking, creating a delicate gravy that pairs beautifully with steamed rice.

What Makes This Curry Special

Light & Aromatic

Unlike heavy curries, Murgir Jhol features a delicate, flavorful gravy that won't weigh you down—perfect for hot weather or when you want comfort without the heaviness.

Traditional Home-Style

This authentic recipe captures the essence of Bengali home cooking, passed down through generations with techniques that bring out maximum flavor from simple ingredients.

Minitz Spice Blend

Our carefully curated spices—including Kashmiri red chili, aromatic whole spices, and fresh ingredients—create layers of flavor that make this dish truly unforgettable.

The magic of Murgir Jhol lies in its simplicity and the slow melding of flavors. The whole tomatoes naturally dissolve into the gravy, creating a silky texture without any blending. The combination of mustard oil and refined oil provides that distinctive Bengali flavor profile, while the yogurt marinade ensures incredibly tender chicken that falls off the bone.

Ingredients You'll Need

Main Ingredients

• 1 kg chicken cut into 8-12 pieces

• 3 medium potatoes halved

• 1 onion finely chopped

• 2 medium tomatoes whole (don't cut!)

• 5 green chilies whole

• 2 tablespoons beaten curd (yogurt)

• ½ cup oil (3:1 refined to mustard oil)

• Salt to taste

For the Marinade

• ¾ tablespoon ginger paste

• ¾ tablespoon garlic paste

• 1 tablespoon Kashmiri red chili powder

• Salt and beaten curd

Whole Spices

• 2 cloves

• 1-inch cinnamon stick

• 3 green cardamom pods

• 1 bay leaf

Pro Tip:

Marinating the chicken for at least 2 hours (or overnight) ensures the meat absorbs all those beautiful flavors and becomes incredibly tender.

Step-by-Step Cooking Process

01

Prepare the Potatoes

Fry the halved potatoes in hot oil until they turn golden brown. Be careful not to overcook them—they should be crispy on the outside but not falling apart. Set aside on paper towels to drain excess oil.

02

Marinate the Chicken

In a large bowl, combine chicken pieces with ginger paste, garlic paste, salt, beaten curd, and Kashmiri red chili powder. Mix thoroughly to coat each piece. Cover and refrigerate for at least 2 hours—this step is crucial for tender, flavorful meat.

03

Temper the Spices

Heat oil in a heavy-bottom wok or pressure cooker. Turn off the flame briefly to let it cool slightly—this prevents burning the spices. Add cinnamon, cloves, bay leaf, and green cardamom. Let them sizzle and release their aromatic oils.

04

Build the Base

Add finely chopped onions and sauté until translucent or very light golden. Don't rush this step—properly cooked onions add sweetness and depth. Add the marinated chicken and whole tomatoes, frying on low flame until oil separates from the mixture.

05

Add Potatoes & Cook

Add the fried potatoes back to the wok. For pressure cooking, add 1 cup of water and cook for maximum 2 whistles on low flame. For slow cooking (recommended if you have time), add 2 cups of water, cover, place on a griddle, and simmer until oil separates.

06

Serve & Enjoy

Your Murgir Jhol is ready when the gravy reaches the perfect consistency and the oil glistens on top. The whole tomatoes should have naturally dissolved into the sauce. Serve piping hot with steamed white rice—nothing else needed!

Cooking Tips & Serving Suggestions

Slow Cook for Best Results

While pressure cooking is faster, slow cooking on a griddle allows flavors to meld beautifully and the tomatoes to break down naturally, creating a more authentic taste and texture.

Don't Mash the Tomatoes

Keeping tomatoes whole is traditional and essential. They'll soften and blend into the gravy naturally during cooking, adding body and a subtle tang without extra effort.

The Right Oil Ratio

The 3:1 ratio of refined oil to mustard oil gives authentic Bengali flavor without being overpowering. Pure mustard oil can be too pungent for some palates.

Perfect Pairings

Murgir Jhol is traditionally served with plain steamed rice—the simplicity lets the curry's delicate flavors shine. The light gravy soaks into the rice perfectly, creating comfort in every bite.

For a complete Bengali meal, consider adding:

• Begun bhaja (fried eggplant)

• Alu posto (potatoes in poppy seed paste)

• Fresh green salad with cucumber and tomato

• A squeeze of lime for brightness

This aromatic and flavorful light curry is perfect for those terrible summer days when you need comfort food that won't weigh you down. The Minitz spice blend brings authentic Bengali flavors right to your kitchen. Happy cooking!