Murgi-r jhol

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Murgi-r jhol

Enrich your culinary experience through this traditional Bengali chicken. While it is good, it is unique too. What’s unique is, the meat is cooked in mustard oil and flavored by incorporating potatoes and sugar apart from other masalas. Simple, flavorful and delicious is what this chicken is about! Go, try it!


  • Chicken (Murgi) – 1 pound
  • Onion – 1½ cups, chopped
  • Tomatoes – 2 medium, cut into small pieces or 1 cup
  • Oil (preferably mustard oil) – 2 tbsp
  • Sugar – 1/2 tsp
  • Salt – to taste
  • Potato – 2 medium (skin removed and cubed into 4 parts)
  • Whole garam masala – 1 cinnamon, 2 cloves, 4 black pepper, 2 cardamom, 1 bay leaf
  • Ground garam masala – 1 inch cinnamon and 2 cardamom (make a fine paste)
  • Coriander leaves – to garnish
  • Water (warm) – 1/2 cup
  • Ghee/Clarified butter – 1/2 -1 tsp

For marinade –

  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Ginger-garlic paste – 2 tsp
  • Cumin powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Salt – to taste
  • Oil – 1 tsp (preferably mustard oil)


  • Marinade chicken with ingredients mentioned under “for marinade.” Keep at room temperature for at least 1-2 hours.
  • Heat oil in a kadai. When it’s hot and smoking, take the kadai off the flame and add sugar (this will not sweeten the meat, will just give it a nice, reddish-brown color). Add potatoes, increase the heat and saute till it turns brown. Remove and keep aside.
  • In the same oil, put whole garam masala and saute. Add onions and stir till it turns brown. Put tomatoes, salt, and cook for a minute.
  • In medium high heat, put chicken and stir fry till it acquires a brownish color, for 3-4 minutes.
  • Add potatoes and mix them with chicken.
  • Pour warm water, and cover and cook in low heat for 20 minutes or till your chicken is cooked. Your final consistency should be neither watery nor dry, and should have enough jhol (curry/gravy).
  • In the last 2 minutes, add the ground garam masala and ghee and before your turn off, give one big stir. Garnish with coriander leaves before eating.

Yield – 2-3 servings

By |March 23rd, 2014|WHAT'S COOKING|2 Comments


  1. Roh March 24, 2014 at 10:42 am - Reply

    Definitely worth a try

    • VIWA March 24, 2014 at 12:52 pm - Reply

      @ Roh – Yeah, it’s tasty and easy to make, just need regular ingredients…

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