Sunday's Chicken Curry, also known as Robibarer Murgir Jhol, is a delightful and refreshing Bengali-style dish. The reason I mention Sunday is because there is a unique story behind it, which I will share with you shortly.
- All about comfort food and happy cooking
- My First Expert!
- Why the name Robibarer Murgir Jhol for Bengali Chicken Curry?
- Bengali Murgir Jhol - Recipe variation
- Recipe Tips - Utensils, Substitutions
- Here's how I make Bengali Chicken Curry
- Recipe Card
- Bengali Murgir Jhol Video Recipe
- Similar Recipes of Light Bengali Curries
- Chicken Recipes
- Let's connect!
- Murgir Laal Jhol Recipe Pin for your Pinterest board?
All about comfort food and happy cooking
I'm not an expert in cooking, but I'm always eager to learn from different people, their cooking methods, and the dishes they prepare. I also find inspiration from various books. My journey in the kitchen began by observing my mother's cooking. In Kolkata, we had a large extended family of over 20 members, and my mom and aunts would cook for everyone. They knew the art of creating delicious meals even with limited ingredients. I still recall them making a flavorful chicken curry with just 1 kilogram of chicken, using potatoes to balance the portions so that everyone could enjoy a piece.
My First Expert!
My mother has been a significant influence in my life, not just when it comes to cooking, but in all aspects. She has taught me how to find joy in life, how to manage resources in both scarcity and abundance, and most importantly, how to be happy. This post holds a special place in my heart because it's not just about the famous Bengali Chicken Curry, also known as "Murgir Jhol," or Gorgore Laal Murgir Jho.
My mother's culinary abilities are truly remarkable. Despite her preference for mutton, she never fails to impress with her chicken dishes. It's astonishing how she manages to cook without even tasting the curry, but I suppose that's just the magic of motherhood. Her experience of over 30 years in the kitchen is what makes her my ultimate first expert.
Why the name Robibarer Murgir Jhol for Bengali Chicken Curry?
Now, you might be wondering why I've named this dish "Robibarer Murgir Jhol," which translates to "Sunday Chicken Curry." Well, it's quite simple really. My husband is a huge fan of my mom's cooking, particularly her Bengali-style mutton curry. I've already shared the recipe for the mutton version, known as "Kochi Pathar Jhol," which is equally delicious. However, on Sundays, I have no choice but to cook either chicken or mutton since both my husband and baby crave a hearty meat curry with potatoes.
Bengali Murgir Jhol - Recipe variation
With just a few minor adjustments, I've adopted this Murgir Jhol recipe from my mother. Murgir Jhol is a popular Chicken Curry in Bengali households, known for its thin, red gravy and tender potatoes. In our culture, we Bongs have a special fondness for potatoes, even more so than meat. This particular jhol is a comforting dish that we savor on lazy Sundays.
Unlike other Indian Chicken dishes, Murgir Jhol is not overly spicy. However, its vibrant red gravy may deceive you into thinking otherwise. It's a feast for the eyes, but not a fiery one for the taste buds.
Recipe Tips - Utensils, Substitutions
When it comes to this dish, using Deshi Chicken instead of broiler chicken really enhances the flavor. However, I usually stick to regular chicken. Now, let's talk about my mother's advice on Murgir Jhol. She always said it's better to cook a larger amount of chicken, around 750g - 1 kg, to get the best taste instead of smaller portions. It's surprising, right? I never saw my mother use a pressure cooker or Karhai to make Chicken Curry; she always used a traditional deep-bottomed pan called "Dekchi" in Bengali for cooking chicken. On the other hand, my mother doesn't use Kashmiri Red Chilli in her cooking, but I personally like to use it because it's not as spicy as regular Chilli powder and adds a beautiful color to the gravy. Unfortunately, I don't have a Dekchi in my kitchen, so I use my Futura utensil to cook Murgir Jhol.
Here's how I make Bengali Chicken CurryPrint
Murgir Jhol, a popular dish in Bengali households, is a delightful Chicken Curry featuring a vibrant red gravy and the addition of potatoes.
- 1kg Chicken (12-14 Pieces- curry -cut)
- 4 Potato (each cut into 4 pieces)
- 200g Plain Curd/ Yogurt
- 5 Onion (roughly chopped)
- 1 Tbsp. Ginger Paste
- 1 Tbsp. Garlic Paste
- 3 Tbsp. Tomato Puree
- ½ Tsp. Cumin Seed
- 1 Tsp. Turmeric Powder
- 1 Tsp. Cumin Powder
- 1 Tsp. Coriander Powder
- 1 Tsp. Bengali Garam Masala Powder
- 2 Tsp. Red Chili Powder
- 2 Bay Leaf
- 2 Dry Red Chilli
- 5 Green cardamom
- 1 Cinnamon Stick
- 2 Green Chilies
- 1 Tbsp. Sugar
- 1.5 Tsp. Salt or to Taste
- 4 Tbsp. Mustard Oil
- Thoroughly wash the chicken pieces and gently pat them dry.
- For a minimum of 3-4 hours or overnight, marinate the chicken with half of the ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, a pinch of salt, yogurt, and one tablespoon of mustard oil.
- In a deep pan, heat three tablespoons of mustard oil.
- Sprinkle ¼ Tsp. each of turmeric powder and salt on the potatoes and fry them until they turn a delightful golden brown. Set them aside once they are fried.
- Temper the remaining oil with bay leaf, dry red chilies, green cardamom, cinnamon stick, and cumin seeds.
- Caramelize the sugar in the oil by cooking it.
- Fry the sliced onions until they become translucent, as this step is crucial for achieving a richly colored gravy.
- Next, add the remaining ginger-garlic paste and fry it on low heat for 2-3 minutes.
- Then, add the pureed tomatoes and fry for an additional 5 minutes.
- In low heat, fry the remaining cumin powder, coriander powder, turmeric powder, Kashmiri red chili powder, and salt for 4-5 minutes (you can add 1-2 tablespoons of water intermittently).
- Combine fried potatoes with water and mix thoroughly, allowing them to cook for 5 minutes.
- Meanwhile, bring about 1 liter of water to a boil in a separate pot. Pour the boiling water into the chicken mixture.
- Enhance the gravy by adding whole green and red chilies, which will infuse it with a delightful flavor. Take a spoonful of the gravy to taste and adjust the spices as needed.
- Cover the pan with a lid and let the chicken simmer on medium heat for approximately 10 minutes, or until it becomes tender.
- Stir in the garam masala powder to give the curry a final touch.
- Turn off the heat and let the Murgir Jhol sit for 5 minutes.
- Serve the hot Murgir Jhol with steamed rice.
- Mustard Oil is an essential ingredient for a complete Murgir Jhol. No other type of Oil can replicate the unique flavor it adds.
- Kashmiri Red Powder enhances the curry with its vibrant red color.
- Feel free to adjust the amount of salt and chili powder according to your personal taste.
- Prep Time: 8 hours
- Cook Time: 45 mins
- Category: Chicken
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 150g
- Calories: 513
- Sugar: 7.7g
- Sodium: 642mg
- Fat: 16.3g
- Saturated Fat: 3..5g
- Carbohydrates: 33.8g
- Fiber: 5.1g
- Protein: 56.3g
- Cholesterol: 133mg
Keywords: murgir jhol recipe, bengali murgir jhol recipe, murgir laal jhol recipe, bengali chicken curry recipe, debjanir rannaghar
Bengali Murgir Jhol Video Recipe
Similar Recipes of Light Bengali Curries
- Restaurant-style Butter Chicken | Murgh Makhani | Chicken Makhani
- Chicken Keema Paratha
- Chicken Kosha | Bengali Kosha Murgir Mangsho
- Chicken Liver Pâté Recipe
- Instant Chicken Pulao Recipe | Chicken Pulao in Pressure Cooker
- Dhaba Style Chicken Curry
- Panch Phoron Murgi | Bengali Chicken Curry with Panch Phoron
- Murgi Khichuri | Chicken Khichuri
- Orange and Herb Roasted Chicken and Vegetables | Roast Chicken
- Aam Kasundi Murgi aka Bengali Style Chicken in Mango Mustard Sauce
I would love to see a picture if you are making the prawns following my recipe. You can share here at firstname.lastname@example.org. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.