This Bengali Chicken Curry is the easiest and the most go-to recipe which needs no special ingredients yet fits perfectly for the Sunday feast table. Also known as Chicken Jhol which means a chicken curry with a runny gravy. Bonus points, it has potatoes!
This Bengali Chicken Curry recipe comes together in no time. That is why it is a Sunday special! Thrown everything together in a pressure cooker (or, Instant Pot) and let it cook itself to the glory. Let’s make a quick checklist of the ingredients for this Bengali Chicken Curry with Potatoes.
Ingredients for Bengali Chicken Curry recipe
- Chicken pieces – with bones
- Potatoes – cut in halves
- Onion
- Ginger
- Garlic
- Tomatoes
- Mustard Oil – Alternate would be any other cooking oil/Ghee
- Spices like dried Bay Leaves, Cardamom, Cloves, Cinnamon, etc.
- Finely chopped Coriander leaves or Cilantro
We grew up eating this simple and light Chicken Curry cooked with potatoes and served with Rice and Salad. Mom would cook this in her reliable pressure cooker. As soon as there were 3 or maybe 4 whistles, we knew that the lunch is about to be served.
While we would lay out the table, prepare the salad and serve the rice, she would allow the pressure cooker to cool on its own. Finally when it would be ready to open the lid (it has completely depressurized) she would top the curry with some finely chopped coriander leaves and bring the entire cooker to the table.
This Bengali Murgir Jhol recipe calls for a delectable gathering around the lunch table where the family can come together and share their happiness over a wholesome meal.
There is nothing called authentic BengalChicken Curry recipe. Every family has its own recipe for cooking this chicken curry. Some would add a particular spice, while others might not. Some will finely chop the onions, while others might grind it into a paste. It’s these little details which make each recipe stand apart from the others.
How to serve Bengali Chicken Curry
Usually, we serve simple Indian Basmati Rice cooked in an open pot (where you cook the rice in a considerable amount of water and once the rice is cooked, drain the water) and a simple salad of sliced onions, tomato and cucumbers topped with a simple dressing of lemon juice, salt & pepper.
But if you are feeling fancy and want to serve it with something exquisite, then you can pair this chicken curry with my easy Basanti Pulao recipe or Bengali Sweet Pulao.
There is printable recipe given below the Chicken Curry recipe video so that you can save it for future.
This Bengali Chicken Curry is the easiest and the most go-to recipe which needs no special ingredients yet fits perfectly for the Sunday feast table. Also known as Chicken Jhol which means a chicken curry with a runny gravy. Bonus points, it has potatoes!
- 1 kilo Chicken
- 3 Potatoes Halved
- 2-3 Onions Medium – Finely chopped
- 4-5 Garlic Cloves Finely chopped
- 1 inch Ginger
- 4-5 nos. Green Cardamom
- 6-7 nos. Cloves
- 1 inch Cinnamon Stick
- 1 no Black Cardamom
- 2 nos. Bay Leaves
- 4 nos. Tomatoes
- 4 tbsp Mustard Oil
- Salt To Taste
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 cup Water
- ¼ cup Freshly Chopped Coriander Leaves
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Grind the Onion, Ginger, Garlic, Tomato and Whole Spices together.
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Now, heat oil in a pan and fry the potatoes in it with a sprinkle of turmeric powder.
Once they are golden in colour, take them out.
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In the same oil add the bay leaves.
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Then add the onion-spice mix in the oil and fry it till becomes dark in colour and releases oil at the edges.
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Then add the powdered spices and Salt and fry well for another minute or two on medium heat.
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Now, add the Chicken pieces and mix everything.
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Add the water and half of the chopped coriander leaves and allow it to simmer for 5-8 minutes or till the chicken is cooked properly.
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Once it is done, take this off the heat and serve with rest of the chopped coriander leaves on top.
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