2:06 Minutes
Recipes
4 Servings
Murgir Lal Jhol is a traditional Bengali chicken curry known for its light, spicy gravy and comforting flavours. Prepared using King’s Pure Mustard Oil, this dish delivers an authentic taste with tender chicken and aromatic spices, perfect for a hearty meal.
This recipe captures the essence of a Bengali Sunday special with its simple yet flavourful ingredients. King’s Pure Mustard Oil adds a signature pungent aroma that enhances the overall taste of the curry.
Murgir Lal Jhol has a spicy, light, and slightly tangy flavour. The chicken is cooked with potatoes in a thin gravy, allowing the spices to blend beautifully while keeping the dish comforting and homely.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Heat King’s Pure Mustard Oil in a deep pan or kadhai.
Allow the oil to reach smoking point.
Turn off the heat briefly and let it cool slightly.
Reheat gently before adding ingredients.
This process removes the raw pungency of mustard oil.
Add sliced onions to the hot oil.
Sauté until they turn golden brown.
Add chopped garlic and ginger to the pan.
Cook until the raw smell disappears and aroma develops.
Stir continuously to avoid burning.
Add cleaned chicken pieces to the pan.
Mix well with the sautéed onions and aromatics.
Add turmeric powder, red chilli powder, coriander powder, and cumin powder.
Sprinkle salt according to taste.
Cook on medium heat until the chicken is lightly browned and coated with spices.
Lower the heat before adding curd.
Add whisked curd slowly while stirring continuously.
Mix well to create a smooth base.
Cook for a few minutes until the masala thickens.
This step adds richness and depth to the curry.
Add boiled potatoes to the pan.
Pour in water to achieve a light curry (jhol) consistency.
Mix gently and bring to a boil.
Cover and cook until the chicken becomes tender.
Stir occasionally for even cooking.
Sprinkle garam masala over the curry.
Let it simmer for a few minutes to enhance aroma.
Check seasoning and adjust if needed.
Serve hot with steamed rice.
Enjoy a comforting Bengali-style meal.
King’s Pure Mustard Oil is ideal for Bengali curries as it adds a bold aroma and enhances the authentic taste of traditional dishes.
King’s Pure Mustard Oil provides a strong and pungent flavour, while sunflower oil is milder and ghee adds richness that may change the light nature of the jhol.
It is a traditional Bengali chicken curry with a light, spicy gravy and potatoes
Mustard oil adds a distinctive aroma and authentic flavour to Bengali dishes.
Yes, but potatoes are traditionally used and enhance the taste and texture.
Cook on medium heat and avoid overcooking to keep the chicken tender and juicy.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
