Bengali Chicken Curry
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.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 Coriander (chopped)
- 2 tsp Sugar (optional, to balance flavour)
- Salt (adjust to taste)
Instructions
- 1
Heat mustard oil in a large pan until slightly smoking, then reduce heat.
- 2
Add onions and fry until soft and light golden, about 6–8 minutes.
- 3
Stir in ginger and garlic and cook for 1–2 minutes until fragrant.
- 4
Add turmeric, red chilli, coriander powder and salt, cook for 1 minute.
- 5
Add chicken and coat with the spice mixture, cook for 5 minutes.
- 6
Add tomato and mustard paste, pour in 200 ml water, and bring to a gentle simmer.
- 7
Cover and cook for 20 minutes until chicken is tender.
- 8
Add green chillies and sugar (if using), simmer uncovered for 2–3 minutes.
- 9
Garnish with chopped coriander and serve hot with steamed rice.