---
title: Murgir Jhol (Bengali Home-Style Chicken Curry)
servings: 4
prep time: 15 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/murgir-jhol
---

Gather @chicken thigh{800%g}, @onion{2}, @ground turmeric{1%tsp}, @kashmiri chili powder{1%tsp}, @ground cumin{1%tsp}, @ground coriander{1%tsp}, @cinnamon stick{1}, @green cardamom pod{3} and @fresh cilantro{0.5%bunch}.

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

Heat the @mustard oil{3%tbsp} until it stops smoking, fry the @potato{2} quarters until golden at the edges, and remove. ~{5%minutes}

In the same oil, temper the @bay leaf{1%leaf}, cinnamon and cardamom, then add the onions and cook until deep golden, about 10 minutes. ~{10%minutes}

Stir in the @garlic{4%clove} and @ginger{20%g} for 1 minute, then add the @tomato{2}, cumin and coriander and cook down to a jammy paste.

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

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. ~{20%minutes}

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