Robibarer Murgir Jhol from my Mother’s Kitchen!
Prep time
Cook time
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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
Recipe type: Chicken
Cuisine: Bengali
Serves: 6 People
  • 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.
  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 tbsp 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.
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.
Nutrition Information
Serving size: 150g Calories: 513 Fat: 16.3g Saturated fat: 3..5g Carbohydrates: 33.8g Sugar: 7.7g Sodium: 642mg Fiber: 5.1g Protein: 56.3g Cholesterol: 133mg
Recipe by Debjanir Rannaghar at