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Learn how to make Murgir Jhol with our Chef Prateek Dhawan.
0:00- Introduction
The 'jhol' in Murgir Jhol, refers to the runniest form of sauce in Bengali cooking. Murgir Jhol (Bengali Chicken Curry) is a spicy, delicious and soupy chicken curry with potatoes flavoured with aromatic spices. It is a quick and easy Sunday special Bengali recipe best eaten with piping hot rice and a squeeze of lime. Try out this hot chicken curry recipe & let us know how it goes.
Marinating the Chicken
500 gms Chicken (curry cut)
1 tsp Turmeric Powder
Salt (as required)
For the Potatoes
1 cup Potatoes (chopped)
1 tsp Turmeric Powder
Salt (as required)
Shallow-Frying the Chicken
2 tbsp Mustard Oil
Shallow-Frying the Potatoes
2 tbsp Mustard Oil
For the Curry
2 tbsp Mustard Oil
2 Bay Leaves
4 Green Cardamom Pods
2-inch Cinnamon Sticks
2 Star Anise
4-6 Cloves
1 tbsp Garlic (chopped)
1/2 cup Onion (chopped)
1/2 cup Tomato (chopped)
1 tbsp Ginger (chopped)
1 tbsp Green Chillies (chopped)
1 tsp Red Chilli Powder
1 tsp Cumin Seeds Powder
Salt (as required)
1 tsp Black Pepper Powder
2-3 tbsp Water
2 cups Water
Coriander Leaves (for garnish)
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Host: Prateek Dhawan
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