Meal Prep · Indian
Bengali Chicken Curry (Murgir Jhol)
Experience the comforting, soulful flavors of a classic Bengali home-style chicken curry, perfect with rice or roti.
Ingredients
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Step-by-step- Marinate the chicken: In a large bowl, combine chicken pieces with turmeric powder, red chili powder, cumin powder, coriander powder, ginger paste, garlic paste, salt, and yogurt (if using). Mix well and let marinate for at least 30 minutes, or preferably 1-2 hours in the refrigerator.
- Prepare potatoes (if using): Heat 1 tbsp oil in a heavy-bottomed pan. Fry the quartered potatoes until lightly golden brown. Remove and set aside.
- Sauté whole spices: In the same pan, add remaining oil. Once hot, add bay leaves, cumin seeds, cardamom, cloves, and cinnamon stick. Sauté for a few seconds until fragrant.
- Cook onions: Add the sliced/pureed onions and cook on medium heat until golden brown and caramelized, about 10-15 minutes. This step is crucial for flavor.
- Add tomatoes and chilies: Add chopped tomatoes and green chilies. Cook until tomatoes soften and oil separates. Stir in a splash of water if the masala starts to stick.
- Brown the chicken: Add the marinated chicken to the pan. Increase heat to medium-high and sear the chicken, stirring frequently, until it changes color and is lightly browned on all sides, about 8-10 minutes.
- Simmer the curry: Reduce heat to low-medium. Add the fried potatoes (if using) and about 1-1.5 cups of hot water (or as needed for desired consistency). Bring to a simmer, then cover and cook for 20-25 minutes, or until chicken is tender and cooked through, stirring occasionally.
- Finish and serve: Stir in garam masala powder and fresh chopped coriander leaves. Cook for another 2-3 minutes. Check for salt.
- Serve hot with steamed rice, pulao, or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover curry in an airtight container in the refrigerator for up to 3-4 days.
Freezer Up to 3 months
For longer storage, transfer cooled curry to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over medium-low heat, adding a splash of water if needed, until piping hot. Alternatively, microwave in short bursts, stirring occasionally.
Chef’s Corner
- Marinating the chicken for at least an hour (or overnight) deepens the flavor and tenderizes the meat significantly.
- Don’t rush the onion browning process; perfectly caramelized onions are the foundation of an authentic Bengali curry’s rich color and taste.
- Mustard oil adds a distinct pungent flavor that is traditional in Bengali cuisine, but any neutral oil can be used.
