Bengali Style Chicken Curry with Potatoes (Murgir Jhol)
A comforting, light Bengali chicken curry simmered with tender potatoes in a fragrant, spiced gravy.
👩🍳 Process
In a bowl, add the chicken, salt, 1 tbsp ginger paste, 1 tbsp garlic paste, chilli powder, turmeric powder, cumin powder, and curd. Mix thoroughly and let it marinate. ▶ 0:15 30 min
Heat oil in a wok (kadai) and fry the halved potatoes well until golden brown, then take them out and set aside. ▶ 1:47 medium-high
In the same oil, add the whole spices (cardamom, cloves, cinnamon) and bay leaves. Fry briefly until fragrant. ▶ 2:11 medium
Add the sliced onions to the hot oil and fry until they turn golden brown. ▶ 2:26 medium
Add 1 tbsp of ginger paste and 1 tbsp of garlic paste to the onions and fry until the raw smell disappears. ▶ 2:33 medium
Add the marinated chicken to the pan and mix everything well to begin cooking the chicken. ▶ 3:25 medium
Add 1 tbsp of sugar and the fried potatoes. Mix well, then cover and cook for 10 minutes on low heat to let the flavors blend. ▶ 3:52 10 min · low
Open the lid, add 3 cups of water (or enough to cover the chicken and potatoes), stir, cover, and cook for another 10 minutes on medium heat. ▶ 5:10 10 min · medium
Open the lid and check if the potatoes are soft. Add 1 tbsp of garam masala powder, mix well, and switch off the stove. Cover and let it rest on standing time. ▶ 5:33 10 min
Uncover and transfer the chicken curry to a serving bowl. Enjoy hot with rice, roti, luchi, or paratha. ▶ 6:51
