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    Recipes » Non-Veg » Chicken Recipes

    Robibarer Murgir Jhol from my Mother’s Kitchen | Bengali Chicken Curry

    May 12, 2015 By Debjani 14 Comments

    Jump to Recipe·Print Recipe

    I don’t consider myself a cooking expert. I just try to learn from different people how they cook; what they cook; their process of cooking and obviously I try to learn from different books. My cooking journey started with watching my mom making food! We had a Joint family of more than 20 members in Kolkata and my Mom and Aunties used to cook for the entire family! They knew the magic of making amazingly tasty food sometimes with scarce resources. I still remember them making Murgir Jhol with only 1 kg Chicken for the entire family which was balanced with the use of Potatoes and nobody complained about having only one piece of chicken!

    %Murgir Jhol

    I consider my Mother as one of the major influencers in my life. She is my First Expert not only in terms of cooking but for each and every aspect of life! I learned from her how to enjoy life; how to manage in both scarce and excess resources and last but not the least how to be happy! This post is a bit special to me since it is not only about the signature Bengali Chicken Curry a.k.a Murgir Jhol (or Gorgore Laal Murgir Jhol) but also about her culinary skills.

    Maa never had Chicken as she always has a preference for Mutton but that never ever reflected in her cooking! She does not even taste while cooking Chicken but the end result is every time mind-blowing. I just don’t understand how she manages to cook properly without even tasted the curry but probably this is the specialty of mothers…. Experience speaks after all 🙂 It is her experience of cooking for more than 30 years that makes her My First Expert…....

    %Murgir Jhol

     

    Now you may ask why I named it as Robibarer Murgir Jhol a.k.a. Sunday Chicken Curry …. Reason is simple….Hubby is a fan of My Mom’s cooking especially Bengali style Mutton curry prepared by her.  I’ve already given the recipe of the Mutton Version of this Meat Curry with Potato is equally tasty which is known as Kochi Pathar Jhol.

    In my place, I don’t have any option but to cook either Chicken or Mutton on Sundays since both Hubby and Baby need their portion of Runny meat curry along with Potatoes 🙄 . However, I prefer to cook Chicken than Mutton for the obvious reason of avoiding red meat given our steadily increasing weight :mrgreen: !

    %Murgir Jhol

    I adopted this Murgir Jhol recipe from Maa with very minimal changes. Basically, Murgir Jhol is a light Chicken Curry prepared in almost all Bengali households and this Jhol is characterized by the runniness and red color of the gravy and presence of well-cooked potatoes in the Chicken Curry. I believe Bongs love the Potato than the meat and for us, this typical jhol is a comfort food that we cherish on lethargic Sundays 😀 .

    It is not typically spicy as compared to other Indian Chicken dishes but that does not reflect the color of the gravy which is as red as Laal Maas! To be precise this dish is an eyewash; it looks spicy but not actually spicy 😈 !  

    %Murgir Jhol

    Using Deshi Chicken gives ultimate taste to this dish, however, I mostly use normal chicken. Now coming to my mother’s tips on Murgir Jhol; Maa opined that it is always better to cook at least 750g – 1 kg chicken to get the maximum taste instead of cooking smaller portions 😮 . I never saw Maa use a pressure cooker or Karhai to cook Chicken Curry; she always uses a typical deep bottomed pan known as “Dekchi” in Bengali for cooking Chicken.

    However, Maa does not use Kashmiri Red Chilli in her cooking but I prefer to use it since it is milder than normal Chilli powder and gives amazing color to the gravy and I don't have a Deckchi available in my kitchen so I use my Futura utensil for cooking Murgir Jhol.

    Here's how I make Bengali Chicken Curry aka Murgir Jhol at Debjanir Rannaghar!

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    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    %Murgir Jhol

    Robibarer Murgir Jhol from my Mother’s Kitchen!


    • Author: Debjani
    • Total Time: 8 hours 45 mins
    • Yield: 6 People 1x
    Print Recipe
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    Description

    Murgir Jhol is a light Chicken Curry prepared in almost all Bengali households and is characterized red color of the gravy and presence of potatoes in the Chicken Curry


    Ingredients

    Units Scale
    • Chicken: 1 kg (12-14 Pieces)
    • Potato: 4 (each cut into 4 pieces)
    • Curd: 200 g
    • Onion: 4-5 (roughly chopped)
    • Ginger Paste: 1 tbsp.
    • Garlic Paste: 1 tbsp.
    • Tomato Puree: 3 Tbsp.
    • Cumin Seed: ½ Tsp.
    • Cumin Powder: 1 Tsp.
    • Coriander Powder: 1 Tsp.
    • Turmeric Powder: 1 Tsp.
    • Bengali Garam Masala Powder: 1 Tsp.
    • Red Chilli Powder: 2 Tsp.
    • Bay Leaf: 1-2
    • Dry Red Chilli: 2
    • Green cardamom: 5
    • Cinnamon Stick: 1"
    • Green Chilies: 2
    • Sugar: 1 Tbsp.
    • Salt to Taste
    • Mustard Oil: 4 tbsp.

    Instructions

    1. Wash chicken pieces thoroughly and pat dry those.
    2. Marinate chicken with half of the Ginger paste, Garlic paste, half of the Cumin powder, Coriander powder, Turmeric Powder, pinch of salt, entire Curd and 1 tbsp. mustard oil for around 8 hours or overnight ( or at least for 3-4 hours).
    3. Take 3 tbsp. mustard oil in a deep pan and heat properly.
    4. Fry potatoes after sprinkling little turmeric powder and salt till those turn Golden Brown in color. Keep those aside once fried.
    5. Temper remaining oil with the bay leaf and dry Red Chillies, green cardamom, cinnamon stick and also Cumin Seed.
    6. Add Sugar to the oil and cook until sugar caramelizes.
    7. Add sliced onions and fry till onions turn translucent in color. This step is essential for giving the gravy a rich color.
    8. Now add remaining Ginger-Garlic Paste and fry for 2-3 minutes in low flame and add the pureed tomato and again fry for 5 minutes.
    9. Add remaining Cumin Powder, Coriander Powder, Turmeric Powder, Kashmiri Red Chilli Powder, and salt and fry for 4-5 minutes in low flame (can add 1-2 tablespoon of water in between).
    10. Add Marinated Chicken pieces and cook for 10 minutes in low flame till oil separates and chicken starts releasing its own water.
    11. Now add fried potatoes and give a thorough mix and cook for 5 minutes.
    12. Simultaneously start boiling around 1-liter water in a bowl. And add boiling water to the chicken mixture.
    13. Add Whole Green Red Chillies in the gravy. Green Chilies will provide the gravy amazing flavor.
    14. Take one spoonful of gravy and check the spices and if required adjust them accordingly.
    15. Cover the pan with a lid and cook on a medium flame for around 10 minutes or till chicken softens completely.
    16. Add Garam Masala Powder and give the curry a mix.
    17. Switch off the flame and give Murgir Jhol 5 minutes of standing time.
    18. Serve Hot Murgir Jhol with Steamed Rice.

    Notes

    Murgir Jhol is not complete without Mustard Oil. No other Oil would give the same flavor as Mustard Oil. Kashmiri Red Powder gives this Curry an amazing red color.

    • Prep Time: 8 hours
    • Cook Time: 45 mins
    • Category: Chicken
    • Cuisine: Bengali

    Nutrition

    • 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

    Did you make this recipe?

    Share a photo and tag us at @foodofdebjani — we can't wait to see what you've made!

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    Bengali Murgir Jhol Video Recipe

    Serving Suggestion: Murgir Jhol goes best with hot Steamed Rice, however, can be served with Roti or other rice options such as Ghee Bhat, Pulao, Peas Pulao etc.

    Disclaimer: Robibarer Murgir Jhol which is influenced by my mother's cooking is my entry for the "My First Expert" Contest.

    *The pictures updated in 2017.

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    About Debjani

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    Comments

    1. poutybloom30 says

      May 27, 2015 at 2:21 am

      If i have to use another oil other than mustard oil which oil would you recommended.
      (i use Sunflower oil, Vegetable oil and rapeseed oil ) im quiet scared to use mustard oil due to the stories ive heard. thankyou

      Reply
      • Debjani says

        May 27, 2015 at 8:41 am

        You can use sunfllower or vegetable oil and even olive oil ... However bengali food is incomplete without mustard oil 🙂

        Reply
        • poutybloom30 says

          May 28, 2015 at 9:50 pm

          I made it with vegetable oil. But your most definitely right. Its missing that distinctive taste. and i think its the mustard oil. Can you recommend a Mustard oil that's safe for cooking. i live in the UK and how would i cook with mustard oil the same way any oil is cooked with or is there any special requirements to do with mustard oil. thanks 🙂

          Reply
          • Debjani says

            May 29, 2015 at 1:20 pm

            I am not much aware about Mustard oil brands available in UK but you can check Bengali shops (or Bangladeshi shops may be) there... One thing I prefer while cooking with oil is to heat the oil sufficiently (until oil changes colour from the real colour to the stage of discolouration) before adding temperings 🙂 ...

            Reply
            • poutybloom30 says

              May 29, 2015 at 7:55 pm

              Thank you for your reply, i saw this on a website which i would like to buy, but its in the cooking section but yet only say not for external use. https://www.spicesofindia.co.uk/acatalog/Dabur-Mustard-Oil.html#SID=4004
              thankyou for your replies i really do appreciate them and again sorry for all the constant messaging you have aq great week. 🙂

            • Debjani says

              May 31, 2015 at 9:06 pm

              Hi It's my pleasure to interact with you :)... Below is the link of the Mustard oil that I use
              https://www.spicesofindia.co.uk/acatalog/Fortune-Kachi-Ghan-Premium-Mustard-Oil.html#SID=4181

    2. Basu says

      February 08, 2016 at 5:41 am

      Followed each step to the t. Curry has the looks of mother's Jhol. You recipes are invaluable. Great tip on kasmiri mirch.

      Reply
      • Debjani says

        February 08, 2016 at 11:26 am

        Great 🙂

        Reply
    3. BKM says

      September 08, 2016 at 3:14 pm

      Sounds a great recipe and I am going to have a go but when do you add the potatoes ? Its not in the instruction. Thanks.

      Reply
      • Debjani says

        September 08, 2016 at 8:37 pm

        Please refer to the step 7

        Reply
    4. Zico says

      November 06, 2016 at 4:44 pm

      আজকে মা একটু বাইরে গেছে... বলে গেল আমায় মুরগির ঝোল রেঁধে রাখতে। যেই না গুগলে সার্চ দিয়েছি Murgir Jhol লিখে অমনি তোমার রেসিপিটা সবার আগে দেখাল। আজ এইটে রাঁধব.... কিন্তু কথা হচ্ছে তোমার রেসিপির ওপর আমার অখন্ড ভরসা থাকলেও নিজের রান্নার ওপরে বিন্দুমাত্র নেই..... দেখা যাক... কি উৎরোয়।
      ......অর্ক।

      Reply
      • DEBJANI CHATTERJEE says

        November 06, 2016 at 7:07 pm

        অর্ক দত্তগুপ্ত আশা করছি 🙂 ...কি দাড়ালো আমাকে জানাস। আশা করছি হতাশ করবি না

        Reply
    5. Pritha Das says

      March 28, 2017 at 11:48 am

      Ei je, jholer ei color tar sopno Ami kodin dhore dekhei jachhi. Aj seshe apnar perfect recipe ta pelam, Kal rnadhbo. Dhonyobad 🙂

      Reply

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