Murgi Jhol

Name: Murgi Jhol
Yield: Serves 4
Cuisine: Indian
Ingredients: salt, to taste; 2 tbsp chopped coriander/cilantro leaves, to garnish; 1 tsp salt; 1 tsp ghee; ½ tsp ground coriander; 2 tsp lime juice; 100 g/3½ oz onion, chopped; 300 ml/10½ fl oz/1¼ cups hot water, or as needed; 1 tsp Kashmiri chilli powder; 1 tsp chilli powder; ½ tsp ground turmeric; 1 tsp ground cumin; 6–7 large garlic cloves, chopped; 3 tbsp plain yogurt; 750 g/1 lb 10 oz on-the-bone chicken pieces; 2 tbsp finely chopped fresh root ginger; 5–6 cloves; 2–3 bay leaves; 5 cm/2 in cinnamon stick, broken in half; 2 medium potatoes, peeled and halved; 3½ tbsp mustard oil or vegetable oil; 1 tsp mustard oil; ½ tsp Bengali Garam Masala; 250 g/9 oz onions, thinly sliced; 1 tsp granulated sugar; 2–3 green chillies, slit; 5–6 green cardamom pods

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This Bengali home-style chicken and potato curry, flavoured with aromatic whole spices, is spicy, delicious and soupy. It makes a quick and easy Sunday supper, best eaten with piping hot rice with a squeeze of lime.

Ingredients

100 g/3½ oz onion, chopped
2 tbsp finely chopped fresh root ginger

Asia
India
West Bengal
Supper
Spicy
Gluten-free

Method

Combine the onion, ginger, garlic and yogurt in a food processor and blitz to a paste.

Place the chicken in a large bowl and add the yogurt paste along with the dried spices, salt, lime juice and mustard oil. Mix with your hands until the chicken is well coated, cover and set aside for at least 30 minutes.

For the curry sauce, heat 2 tablespoons of the oil in a large, heavy pan