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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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Bengali
Servings 4
Calories 341 kcal

Ingredients

  • 750 g Chicken
  • 50 ml Oil
  • 2 Onions finely chopped
  • 1 Tomato chopped
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Salt adjust to taste
  • 1 tsp Turmeric Powder
  • 1 tsp Chilli Powder adjust to taste
  • 1 tsp Coriander Powder
  • 2 tsp Mustard Paste
  • 2 Green Chilli slit
  • 200 ml Water
  • 1 handful Coriander chopped

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.

Notes

Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 341kcalCarbohydrates: 9gProtein: 18gFat: 26gSaturated Fat: 5gTrans Fat: 0.1gCholesterol: 68mgSodium: 763mgPotassium: 366mgFibre: 3gSugar: 4gVitamin A: 601IUVitamin C: 13mgVitamin D: 0.2µgCalcium: 38mgIron: 1mg
Keyword Chicken, Comfort Food, Curry, One Pot Meal
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