Authentic Bengali Murgir Jhol: Thin Chicken Gravy Recipe
30 minutes
809 reads
About Authentic Bengali Murgir Jhol: Thin Chicken Gravy Recipe
Murgir Jhol, or Bengali-style thin chicken gravy, is a comforting and flavorful classic from Bengali cuisine. This light yet satisfying curry features tender chicken and potatoes simmered in a delicately spiced broth, perfect for a Sunday lunch or any special occasion. My family adores it served simply with steamed rice and a fresh salad.What truly distinguishes this Murgir Jhol is its thin, flavorful gravy, achieved by using more water than traditional chicken curries. This allows the gravy to be wonderfully absorbed into the rice, creating a uniquely delicious and delicate eating experience.This recipe captures the soul of Bengali home cooking, offering a taste of tradition that's both simple to prepare and incredibly rewarding. Prepare to be transported to the heart of Bengal with every bite!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Chicken & Marinate
- 500 gm Chicken bone-in, cut into 1-inch pieces
- 1 tsp Turmeric Powder
- 1 tbsp Ginger-Garlic Paste
- 1 tbsp Chili Powder
- 1 tbsp Coriander Powder dhania
- 1/2 cup Yogurt also known as curd, plain
Aromatics & Spices
- 1/2 cup Mustard Oil
- 500 gm Onion finely chopped
- 2 Potato cut into halves, medium
- 1 tbsp Chili Paste
- 1 Tomato chopped, medium
- 1 tsp Coriander Powder dhania
- 1 tsp Chili Powder
- 1 tsp Garam Masala
- 1.5 tsp Salt or to taste
Liquid
- 1 cup Water
Instructions
Marinate the Chicken
- Wash the chicken and apply a little oil, salt, turmeric powder, yogurt, ginger-garlic paste, chili powder, and coriander powder. Marinate for at least 30 minutes.
Prepare the Vegetables
- Heat half the mustard oil in a pan. Fry the potatoes until golden brown. Remove and set aside.
- Add the remaining oil, then add finely chopped onions and fry until golden brown.
Build the Flavor Base
- Add the chili paste and chopped tomatoes. Stir in salt and turmeric powder. Cook until the mixture turns brown, stirring frequently.
Combine and Simmer
- Add the marinated chicken and fried potatoes to the pan. Mix well. Cook on medium heat for about 30 minutes, or until the chicken is tender, stirring frequently to prevent sticking. Add a little water if necessary.
Add Water & Cook
- Add 1 cup of water, bring to a boil, then reduce heat to a simmer, cover, and cook until the potatoes are tender.
Finish and Serve
- Stir in the garam masala. Cover and cook for 2 minutes. Remove from heat and serve hot with steamed rice.
Recipe Notes
Expert Tips for the Perfect Murgir Jhol
- For a richer flavor, use bone-in chicken thighs and allow the chicken to marinate for longer, up to 2 hours.
- Adjust the amount of chili powder and chili paste to suit your spice preference.
- If you prefer a thicker gravy, reduce the amount of water and simmer uncovered for a longer period.
- Garnish with fresh cilantro before serving for an extra pop of color and flavor.
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Recipe Nutrition
Calories: 661kcalCarbohydrates: 36gProtein: 6gFat: 57gSaturated Fat: 1gPolyunsaturated Fat: 16.8gMonounsaturated Fat: 33.6gSodium: 1710mgFiber: 6gSugar: 14g
Moumita Kundu Malla
Articles: 10
4 Comments
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Looks so appetizing! Thank you for posting.
Absolutely fantastic! Thanks for the recipe.
Wow, this looks fantastic!
This is awesome! Can’t wait to cook it.