Experience the ultimate winter delight with our Bengali-style chicken curry infused with an abundance of seasonal vegetables! Known as Morshumi Sobji diye Murgir Jhol, this nourishing and aromatic curry/ stew is the perfect way to indulge in the flavors of winter while savoring the vibrant goodness of fresh, local produce.
Morshumi represents the essence of each season, while murgir jhol embodies the rich flavors of chicken curry. This delectable dish can be prepared with a variety of seasonal vegetables, specifically chosen to complement the time of year. The recipe I am about to share with you is specifically tailored for the winter season.
- Debjani's Note
- Ingredients needed to cook a basic Bengali Chicken Curry with seasonal vegetables
- How to make this easy Morshumi Sobji diye Murgir Jhol
- Top tip
- Check out our video for how to make Bengali style winter special chicken curry with seasonal vegetables
- Recipe Card
- Frequently Asked Questions - Morshumi Sobji diye Murgir Jhol
- Related comfort food recipes
- Bengali "Jhol" - curry Recipes to try from Debjanir Rannaghar
- have you tried the Bengali sobji diye murgir jhol recipe from debjanir rannaghar!
- here's the Bengali Morshumi Sobji diye Murgir Jhol recipe pin for your Pinterest board!
This light and comforting curry brings together the flavors of tender chicken and a medley of vegetables, creating a truly satisfying dish.
A few days ago, instead of opting for online vegetable shopping on my way home from work, I decided to visit the local market to handpick some fresh produce, excluding the raw papaya that was already in my pantry. After a productive day at the office, I happily returned home and embarked on cooking a comforting winter chicken curry with seasonal vegetables. The process of cutting, chopping, and finally preparing the hearty Bengali chicken curry brought me immense joy.
Now, this recipe is quite straightforward. In fact, I prefer using a few homemade spice blends along with a readily available kitchen king masala. Yes, I don't always make my own spices! Store-bought ones work perfectly fine for me unless I'm searching for a blend that isn't available in the way I prefer, such as Bengali Gorom Moshla or Bhaja Moshla. With a variety of vegetables and fresh chicken, I frequently prepare this curry at home. However, the choice of vegetables varies depending on the season. This particular recipe is a delightful winter specialty.
Ingredients needed to cook a basic Bengali Chicken Curry with seasonal vegetables
Before I start cooking, I like to gather all the ingredients together on the kitchen counter. It doesn't matter if I'm making a complicated dish or something as simple as this delicious chicken stew. Even though the recipe card has the ingredient list and measurements, I'll still share them here too.
- Chicken (curry cut)
- Coconut Milk
- Raw Papaya
- Coriander Leaves aka Dhania aka Dhonepata
- Ginger paste
- Garlic Paste
- Mustard Oil
- Turmeric Powder
- Bengali Garam Masala Powder
- Bengali Bhaja Moshla (Basic Blend)
- Kitchen King Masala (of any brand)
- Dry Red Chili
- Cinnamon Stick
- Green Cardamom
- Bay leaves
How to make this easy Morshumi Sobji diye Murgir Jhol
Time needed: 43 minutes
- Marinating the chicken
In order to prepare this quick chicken curry, I give the chicken a brief marination of 15 minutes, during which I utilize the time to finely chop the vegetables. To marinate the chicken for this curry, I utilize a handful of basic ingredients including turmeric powder, salt, ginger paste, garlic paste, mustard oil, and store-bought kitchen king masala. Additionally, I incorporate two special ingredients, bhaja moshla and Bengali garam masala, to infuse the curry with a distinctive Bengali touch. It is crucial to maintain a proper balance of these ingredients, as achieving a harmonious blend of flavors is essential when creating a comforting chicken curry with layers of taste.
- Preparation work
While the chicken marinates, I take advantage of the time by chopping up some vegetables. In this recipe for a winter-friendly chicken curry, I included carrot, raw papaya, onion, potato, tomato, and fresh cilantro. However, feel free to omit any of these vegetables if you prefer. You can also add other vegetables like green peas, French beans, or greens if you'd like. This recipe is quite versatile, so please refer to the recipe card for instructions on how to cut the vegetables.
- Tempering the oil- step 1
To create a flavorful foundation, I opt for Mustard oil and infuse it with an array of whole spices.
- Frying veggies - step 2
In the subsequent stage, I proceed to sauté resilient vegetables like potatoes and carrots.
- Frying veggies - step 3
Softer veggies such as raw papaya and onion are added after that.
- Sauteing Tomatoes- step 4
In the subsequent stage, we introduce a combination of ginger and garlic paste, which is then accompanied by the infusion of tomatoes to enhance the overall flavor.
- Sauteing Chicken- step 5
To ensure the chicken releases its natural juices, maintain a medium heat after adding it to the pan. Allow it to cook for a duration of 7 minutes. For more specific instructions, refer to the accompanying video or recipe card.
- Coconut milk to enhance flavor- step 6
In this particular chicken curry recipe, I incorporate the richness of coconut milk, which not only elevates the flavors but also lends a creamy texture to the curry.
- Jhol stands for curry - step 7
For optimal results, incorporate three cups of water into the mixture and allow it to simmer for a duration of fifteen minutes. This will yield an ideal texture, ensuring tender chicken, thoroughly cooked vegetables, and a delectably flavorful dish.
- Serving Morshumi Sobji diye Murgir Jhol
This delectable chicken curry, infused with the flavors of seasonal vegetables, pairs perfectly with steamed rice, roti, or a simple loaf of bread.
To guarantee the proper cooking of chicken, make sure it reaches a minimum temperature of 165°F (74°C). If any utensils touch raw meat, avoid using them on cooked food. Remember to wash your hands after handling raw meat. Don't leave food out at room temperature for an extended period of time. Always keep a close eye on cooking food. Choose oils with a high smoking point to avoid the production of harmful compounds.
Check out our video for how to make Bengali style winter special chicken curry with seasonal vegetablesPrint
Morshumi Sobji diye Murgir Jhol is a delightful chicken curry, prepared in the Bengali style, that combines succulent pieces of chicken with a medley of vibrant winter vegetables.
- 1 kg Chicken (curry cut)
- 150ml Coconut Milk
- 2 Onion
- 2 Carrot
- 250g Raw Papaya
- 2 Potatoes
- 2 Tomatoes
- 50g Coriander Leaves aka Dhania aka Dhonepata
- 1.5 Tbsp. Ginger paste
- 1.5 Tbsp. Garlic Paste
Spices and Oil
- Take a bowl and place 1 kg of chicken, specifically cut for curry.
- Sprinkle 1.5 teaspoon of salt, 1 teaspoon of turmeric powder, 1 tablespoon of Bengali bhaja moshla (a basic blend), 1 teaspoon of Bengali garam masala powder, 1 tablespoon of any brand's readymade kitchen king masala, 1 tablespoon of garlic paste, and 1 tablespoon of ginger paste onto the chicken.
- After that, pour 3 tablespoons of mustard oil onto the chicken and mix it thoroughly.
- Let the chicken marinate at room temperature for 15 minutes.
- As the chicken marinates, begin the preparation of the vegetables.
- To start, peel and remove the seeds from a raw papaya weighing 250g. Slice it into long, thick strips as previously shown.
- For this particular recipe, I opted for 2 medium-sized carrots, although you may substitute with a single large carrot if desired. Peel the carrots and slice them into long, thick strips as well.
- Furthermore, peel and cut 2 potatoes into wedges.
- Next, peel the skin off 2 onions and divide each one into 4 portions.
- Lastly, take 2 tomatoes and slice each one into 4 portions.
- Chop Coriander leaves roughly as well.
Cooking Winter special Bengali Chicken Curry with Veggies
- Begin by heating 5 tablespoons of mustard oil in a deep-bottomed pot for a duration of 1 minute.
- To temper the oil, incorporate 5 dried red chilies, 2 cinnamon sticks, 2 bay leaves, 4 cloves, and 2 green cardamoms.
- To add a touch of sweetness and nice color, sprinkle 1 teaspoon of sugar and allow it to caramelize for a minute.
- Proceed by introducing potato wedges and carrot strips, frying them for 2 minutes.
- Once done, blend in 1 teaspoon of turmeric powder and 1 teaspoon of salt, ensuring a thorough mix.
- Incorporate slices of raw papaya and onion, ensuring they are well-mixed before cooking for a minute.
- To enhance the flavors, add ½ tablespoon of ginger paste and ½ tablespoon of garlic paste, cooking on low heat for another minute.
- Following this, introduce tomatoes and cook for an additional minute.
- Now, add the marinated chicken, ensuring it is evenly coated, and allow it to cook on low heat for approximately 7 minutes.
- During this time, the chicken will release its own moisture.
- Pour in 150ml of thick coconut milk (equivalent to 1 cup) and another cup of water.
- I typically use the same cup or bowl that held the coconut milk to ensure its full utilization.
- Thoroughly mix the ingredients and add 3 cups of water.
- Cover the pot with a lid and cook on low heat for 15 minutes.
- On average, it takes approximately 20-25 minutes to cook chicken.
- Taste the dish and add salt if needed, along with a teaspoon of homemade Bengali garam masala. You can find the recipe link in the ingredients section.
- Then, incorporate 50g of roughly chopped fresh coriander leaves and turn off the heat.
- Let the Morshumi Sobji diye Bangali Murgir Jhol sit for 10 minutes before serving.
- This delectable curry from Bengal is bursting with flavor, and when combined with fresh vegetables, it makes the perfect accompaniment to steamed rice, roti, or a simple slice of bread.
- For instructions on how to make the Bhaja Moshla blend and Bengali Garam Masala, refer to the recipe in the ingredients section.
- Prep Time: 15min
- Cook Time: 28min
- Category: Curry, Chicken
- Method: Cooking
- Cuisine: Bengali
Frequently Asked Questions - Morshumi Sobji diye Murgir Jhol
This is a mild and soothing chicken curry that incorporates vegetables, offering a different experience from the traditional and spicier murgir jhol recipe. Unlike the other version, this one includes a variety of vegetables instead of just potatoes, and does not require the addition of red chili. To discover the full extent of the differences, it is necessary to try both recipes.
You have the choice of selecting beans, broccoli, or mushrooms. I am even open to including some corn.
I opted for a combination of homemade bhaja moshla and store-bought kitchen king to flavor this recipe. Both blends incorporate chili, resulting in a well-balanced curry. Nonetheless, feel free to introduce additional heat with chili powder, green chili, or peppercorn.
Related comfort food recipes
Looking for other recipes like this? Try these:
Bengali "Jhol" - curry Recipes to try from Debjanir Rannaghar
- Bengali Rui Macher Jhol Jhinge, Aloo diye
- Ilish Beguner Jhol (also known as Hilsa Fish and Eggplant Curry)
- Pat Shaker Jhol (also known as Pat Patar Jhol)
- Kumro diye Ilish Macher Jhol (also known as Hilsa fish curry with Pumpkin)
- Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
- Gota Roshun diye Mangshor Jhol (also know as Bengali Mutton Curry with Garlic Pod)
- Shobji diye Shutki Macher Jhol
- Mangshor Jhol (also known as Bengali light Mutton curry) in a Pressure Cooker!
- Piajkoli ar Aloo diye Tangra Macher Jhol (also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
- Charapona Macher Kabiraji Jhol (also known as Charapona Macher Jhol)
have you tried the Bengali sobji diye murgir jhol recipe from debjanir rannaghar!
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