West Bengal

Murgir jhol

Name: Murgir jhol
Total time: 50 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 700 g curry cut chicken, curry cut (bone in chicken, small pieces); 3 medium halved potato; 1/3 cup curd (plain yogurt, natural yoghurt); 2 tbsp ginger garlic paste; 1 tsp turmeric (ground turmeric); 1 1/2 tsp kashmiri chilli powder; Salt, to taste; 3 tbsp mustard oil; 2 bay leaf (indian bay leaf); 2 cardamom 2 cloves, small cinnamon whole spices; 1 large sliced onion; 1 large chopped tomato; 1 tsp cumin powder (ground cumin); 1 tsp coriander powder (ground coriander); 2 cups water; 1/2 tsp garam masala

Thin, soothing chicken curry with potatoes. The Sunday lunch that is not trying to impress.

50 minTime

37 gProtein each

mediumSpice

Jhol is for every day2 chapters · 1 min read

Make it your way

Grandma's wayThin gravy, big comfort.

The original

476kcalsame

37 gproteinsame

4 gfibresame

50minutessame

Murgir jhol as Bengali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)700 g, curry cut

Potato3 medium, halved

Curd (plain yogurt, natural yoghurt)⅓ cup

Ginger garlic paste2 tbsp

Turmeric (ground turmeric)1 tsp

Kashmiri chilli powder1½ tsp

Saltto taste

Mustard oil3 tbsp

Bay leaf (indian bay leaf)2

Whole spices2 cardamom, 2 cloves, small cinnamon

Onion1 large, sliced

Tomato1 large, chopped

Cumin powder (ground cumin)1 tsp

Coriander powder (ground coriander)1 tsp

Water2 cups

Garam masala½ tsp

Method

6 steps

1Marinate the chicken in curd, ginger garlic paste, turmeric, chilli powder and salt for 30 minutes.
2Fry the potatoes in mustard oil until golden at the edges. Lift out.
3Add bay leaves and whole spices, then the onion. Fry until golden. Add tomato, cumin and coriander powder.
4Add the chicken and cook on medium until the masala clings and oil separates.
5Add potatoes and hot water. Simmer, covered, until the potatoes are soft and the chicken is cooked through with no pink.
6Sprinkle garam masala and serve with plain rice.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

West Bengal

Murgir jhol

Thin, soothing chicken curry with potatoes. The Sunday lunch that is not trying to impress.

50 minTime

37 gProtein each

mediumSpice

Jhol is for every day2 chapters · 1 min read

Make it your way

Grandma's wayThin gravy, big comfort.

The original

476kcalsame

37 gproteinsame

4 gfibresame

50minutessame

Murgir jhol as Bengali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)700 g, curry cut

Potato3 medium, halved

Curd (plain yogurt, natural yoghurt)⅓ cup

Ginger garlic paste2 tbsp

Turmeric (ground turmeric)1 tsp

Kashmiri chilli powder1½ tsp

Saltto taste

Mustard oil3 tbsp

Bay leaf (indian bay leaf)2

Whole spices2 cardamom, 2 cloves, small cinnamon

Onion1 large, sliced

Tomato1 large, chopped

Cumin powder (ground cumin)1 tsp

Coriander powder (ground coriander)1 tsp

Water2 cups

Garam masala½ tsp

Method

6 steps

1Marinate the chicken in curd, ginger garlic paste, turmeric, chilli powder and salt for 30 minutes.
2Fry the potatoes in mustard oil until golden at the edges. Lift out.
3Add bay leaves and whole spices, then the onion. Fry until golden. Add tomato, cumin and coriander powder.
4Add the chicken and cook on medium until the masala clings and oil separates.
5Add potatoes and hot water. Simmer, covered, until the potatoes are soft and the chicken is cooked through with no pink.
6Sprinkle garam masala and serve with plain rice.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Murgir jhol

Make it your way

Ingredients

Method

Murgir jhol

Make it your way

Ingredients

Method

Make it a meal