Monday, 14 April 2014

Chicken Curry (Murgir Jhol) Bong Style

In most of the Bong families Sunday means murgir jhol (chicken curry) or pNathar jhol (mutton curry) and bhaat (rice). Its a soul food always a delight to eat, and yet so simple.

Chicken Curry

Chicken Curry

Chicken Curry


Chicken Curry  (Bong Style)


  • 1 kg chicken
  • 1/2 kg potatoes 
  • 5-6 onions sliced
  • 11/2 inch ginger paste 
  • 1 whole garlic paste
  • 1 tomato paste
  • 2 tsp turmeric
  • 1 tsp deghi red chilli powder
  • 2 tsp Kashmiri red chilli powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • Whole garam masala 
  • 2 bay leaves/tej patta
  • Mustard oil as per need
  • Salt and sugar to taste


Wash the chicken pieces and marinate them with turmeric and salt. Cut potatoes into big dices. In case you choose to use whole baby potatoes (not very small) you have to pressure cook the potatoes with skin upto 3 whistles and remove the skin on cooling. Heat mustard oil in a karahi n fry the potatoes n take them out. Now fry the marinated chicken pieces (not much because overfrying will make the chicken stiff) and take them out. Put whole garam masala (cardamom, cinnamon, cloves) bay leaves and a little bit of sugar in the oil. When they splutter add the sliced onions and fry till golden brown, add the ginger garlic tomato paste and sauté. Now add turmeric, kashmiri red chilli powder, deghi mirch powder, coriander powder, cumin powder and salt to taste. After the masalas get well fried add the chicken pieces, potatoes and mix them well with the masala, add water and cover the karahi. Let the chicken and potatoes get cooked on a medium flame till tender… your murgir jhol is ready to be served with steamed rice and salad.

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