Murgir Lal Jhol | Sunday Chicken Curry | Robibarer Murgir Jhol
Murgir Lal Jhol or Robibarer Murgir Jhol or Sunday Special Chicken Curry, is a quintessential Bengali dish which is prepared on weekends in Bengali households. “Robibarer Murgir Jhol” literally translates to “Sunday Chicken Curry”. Now why the name “Robibarer Murgir Jhol” , because it is cooked and enjoyed during Sunday afternoon meals. No sunday lunch is complete without this dish.
Murgir Jhol is a thin curry based dish that is common in Bengali households. Robibarer Murgir Jhol is a simple and comforting chicken curry prepared using regular ingredients. Fiery red colour and big chunks of potatoes are signature of the dish. The primary element that gives Murgir Jhol its fiery red hue is the use of Kashmiri red chili. Unlike traditional red chili powder, Kashmiri red chili is known for its vibrant red colour and mild heat, which makes it an ideal choice for creating a beautiful, fiery red gravy. Additionally, the spice level can be adjusted to suit individual preferences, making it a versatile dish. Moreover, the use of mustard oil, an essential ingredient in this dish, is significant in Bengali culture. Mustard oil carries a distinct pungency that sets Bengali cuisine apart from others.
Bengali cuisine, including Murgir Lal Jhol, is deeply influenced by the availability of ingredients in the region. Chicken should be purchased from the market the same day, never frozen. Bone in chicken is preferable for this recipe. The chicken is slow cooked with a handsome amount of time in the kadai or wok. The combination of rich, spicy chicken chicken curry with steamed rice or luchi is a gastronomic delight. The fiery red gravy, the tender chicken and the aromatic spices come together to create a flavour explosion that’s both comforting and exhilarating.
Ingredients:
Chicken Marination:
500 gm Chicken (bone in)
Salt to taste
1 tsp Turmeric
1 tbsp Coriander powder
1 tsp Kashmiri Chili powder
1 tbsp Ginger Garlic paste
1/4 cup Yogurt
2-4 tbsp Mustard oil
Gravy:
4-6 tbsp Mustard oil
5 nos. Potato, halved
2 tsp Salt
1 tsp Cumin seed
1 no. Bay leaf
2 nos. Dry Red Chili
4 nos. Cloves
1 no. Green Cardamom
1 inch Cinnamon
2 nos. Onion (sliced)
1 tbsp Kashmiri Chili powder
1/4 cup Tomato puree
2 nos. Green Chili
Handful of Coriander leaves (optional)
Preparation:
Chicken Marination:
- Step 1: In a mixing bowl, combine chicken, salt, turmeric, coriander powder, Kashmiri chili powder, ginger garlic paste, yogurt & mustard oil.
- Step 2: Allow it to marinate for 2-3 hours or overnight in the refrigerator. If you don’t have that much time in your hand you can let it sit for at least 1 hour.
Gravy:
- Step 3: Heat mustard oil in a deep bottom wok until it starts smoking. This is a crucial step, as it removes the raw pungency of mustard oil and imparts a delightful flavour to the curry.
- Step 4: Then slide the potatoes carefully. Add 1 tsp salt and fry on medium heat for 5-6 minutes, just to get a golden colour on the outside.
- Step 5: Take the potatoes out and keep aside
- Step 6: Temper the remaining oil with cumin seeds, bay leaf, dry red chilies, green cardamom, cloves and cinnamon.
- Step 7: Then add the sliced onion and sprinkle 1 tsp salt. Adding salt to the onions while frying them helps to extract moisture out of the onions and caramelization happens faster.
- Step 8: Fry the onions on medium heat for 8-10 minutes or till they have become golden.
- Step 9: Then add the marinated chicken and fry on high heat.
- Step 10: Then add kashmiri chili powder and continue to fry on high heat for 5-6 minutes.
- Step 11: Next add tomato puree and continue to fry on medium high heat, until the oil starts to separate.
- Step 12: Once the oil is separated and then throw in the fried potatoes and incorporate everything thoroughly.
- Step 13: Add 2-3 cups of water and let it come to a boil. Then reduce the temperature, cover and cook for 25-30 minutes or until the chicken is tender and potatoes are cooked through.
- Step 14: Then add chopped fresh green chili and stir everything properly. Turn off the heat.
- Step 14: You can garnish Murgir Lal Jhol with chopped coriander for an optional burst of freshness.
- Step 15: Serve Robibarer Murgir Jhol or Murgir Lal Jhol with steamed rice or luchi(deep fried Bengali bread).
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2