Go Back
–+ servings
Bengali Chicken Curry

Bengali Chicken Curry

by Nabeela Kauser
An authentic Bengali Chicken Curry (Murgir Jhol) with tender chicken in a light, mustard-flavoured gravy. Subtle spices and a hint of sweetness make it perfect with steamed rice.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Bengali
Servings 4
Calories 437 kcal

Ingredients

  • 1 kg Chicken bone-in, skin removed
  • 60 ml Mustard Oil
  • 2 Onions finely chopped
  • 1 Tomato chopped
  • 15 g Ginger grated
  • 10 g Garlic grated
  • 2 tsp Turmeric Powder
  • 1 tsp Chilli Powder adjust to taste
  • 1 tsp Coriander Powder
  • 2 tsp Mustard Paste ground yellow mustard seeds
  • 2 Green Chillies slit
  • 200 ml Water
  • 10 g Fresh Coriander chopped
  • 2 tsp Sugar optional, to balance flavour
  • Salt adjust to taste

Instructions

  • Heat mustard oil in a large pan until slightly smoking, then reduce heat.
  • Add onions and fry until soft and light golden, about 6–8 minutes.
  • Stir in ginger and garlic and cook for 1–2 minutes until fragrant.
  • Add turmeric, red chilli, coriander powder and salt, cook for 1 minute.
  • Add chicken and coat with the spice mixture, cook for 5 minutes.
  • Add tomato and mustard paste, pour in 200 ml water, and bring to a gentle simmer.
  • Cover and cook for 20 minutes until chicken is tender.
  • Add green chillies and sugar (if using), simmer uncovered for 2–3 minutes.
  • Garnish with chopped coriander and serve hot with steamed rice.

Nutrition

Calories: 437kcalCarbohydrates: 13gProtein: 24gFat: 32gSaturated Fat: 7gTrans Fat: 0.1gCholesterol: 90mgSodium: 204mgPotassium: 464mgFibre: 3gSugar: 6gVitamin A: 744IUVitamin C: 15mgVitamin D: 0.2µgCalcium: 46mgIron: 2mg
Keyword Bengali, Chicken, Food, Indian, Jhol, Light Curry, Mustard, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!