East Indian
Murgir Jhol (Bengali Light Chicken Curry)
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Murgir Jhol (Bengali Light Chicken Curry) is East Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Rub the chicken pieces with a little turmeric and salt and set aside.
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Heat 1 tablespoon of mustard oil in a pot and fry the potato chunks until golden on the edges, about 5 minutes, then remove.
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In the same pot, heat the remaining mustard oil until it shimmers, then temper with the panch phoron and bay leaf.
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Add the onions and fry until golden, about 8 minutes, then stir in the ginger-garlic paste for a minute.
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Add the tomatoes, turmeric, chili powder, and cumin-coriander, and cook until the oil separates.
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Add the chicken pieces and sear on all sides for about 5 minutes.
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Return the potatoes to the pot, pour in the water, add salt and green chilies, and simmer uncovered until the chicken and potatoes are tender and the gravy is thin, about 25 minutes.
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Finish with cilantro and serve hot with steamed rice.
Watch how to cook Murgir Jhol (Bengali Light Chicken Curry)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A East Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Murgir Jhol (Bengali Light Chicken Curry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Murgir Jhol (Bengali Light Chicken Curry) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 290 kcal
- Protein
- 24 g
- Carbs
- 16 g
- Fat
- 14 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 480 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Murgir Jhol (Bengali Light Chicken Curry) takes about 50 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.