Entree: Bangladesh – Bengali River Delta – মুরগির ঝোল ➤ Murgir Jhol (Bengali homestyle chicken curry in a light turmeric-spiced broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (about 8 pieces), skin-on
- 3 tbsp (45 ml) mustard oil
- 1 medium onion, thinly sliced
- 1 tbsp (15 g) ginger paste
- 3 cloves garlic, minced
- 1 large tomato, chopped
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 1 tsp (5 g) turmeric powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) red chili powder, or to taste
- 1/2 tsp (1 g) panch phoron (Bengali five-spice) or 1/2 tsp (1 g) nigella seeds if unavailable
- 4–6 green chilies, slit
- 1 cup (240 ml) water or light chicken stock
- 1/2 tsp (1 g) garam masala
- Salt to taste
- Fresh cilantro leaves for garnish

Instructions

1. Marinate the chicken with 1/2 tsp turmeric and a little salt; set aside for 10–15 minutes.
2. Heat mustard oil in a heavy pot over medium-high heat until hot but not smoking. Add panch phoron or nigella seeds and let them sizzle for 10–15 seconds.
3. Add the sliced onion and cook, stirring, until soft and beginning to brown, about 6–8 minutes.
4. Stir in the ginger paste and minced garlic and cook 1–2 minutes until fragrant. Add chopped tomato and cook until it breaks down, about 4 minutes.
5. Add the remaining turmeric, ground cumin, ground coriander and red chili powder; cook 1 minute to bloom the spices.
6. Add the marinated chicken pieces and sear on all sides for 4–5 minutes to develop color. Stir gently to coat with the spice mixture.
7. Add the potato chunks, slit green chilies, 1 cup (240 ml) water or stock and a pinch of salt. Bring to a simmer, cover partially and cook until chicken and potatoes are tender, 20–25 minutes.
8. Uncover, stir in garam masala, adjust salt, and simmer 2–3 minutes to slightly thicken the gravy. Garnish with fresh cilantro and serve hot with steamed rice.