Murgir Jhol (Bengali Home-Style Chicken Curry)

Method

1. 1

   Rub the chicken with the turmeric, chili powder and a pinch of salt; set aside 10 minutes.

2. 2

   Heat the mustard oil until it stops smoking, fry the potato quarters until golden at the edges, and remove.

3. 3

   In the same oil, temper the bay leaf, cinnamon and cardamom, then add the onions and cook until deep golden, about 10 minutes.

4. 4

   Stir in the garlic and ginger for 1 minute, then add the tomato, cumin and coriander and cook down to a jammy paste.

5. 5

   Add the chicken and stir-fry into the masala until it releases its own fat and coats evenly, about 8 minutes.

   💡 This dry fry — the same bhuna technique as the biryani meat — is what gives the broth its depth before any water goes in.

6. 6

   Pour in 500 ml hot water, return the potatoes, cover and simmer until the chicken and potato are tender and the jhol is thin but flavorful, about 20 minutes.

7. 7

   Stir in the cilantro, rest 5 minutes, and serve ladled generously over plain rice.