Murgir jhol or aloo diye murgir jhol or Bengali sunday special light chicken curry is a quick and easy recipe of Bengal. Murgir jhol means a simple soup like healthy Bengali light chicken curry with potato which is a Sunday special nostalgia. Aloo diye murgi’r patla jhol still reminds me of those best Sunday afternoons when it served with gorom vat or piping hot rice. And the interesting part of this murgir jhol was the soft flavourful aloo which enhances its taste of this recipe three times more, right?
I can still remember when my mom cooked that special bengali lunch menu with murgir mangsho or pathar mangshor jhol. Though my dad doesn’t eat mutton so when he was at home this bengali style murgir jhol was common in our household. Even still today those delicious chicken or mutton er bengali jhol really make my day special.
In our childhood, we’ve seen being a bengali we used to eat fish on a daily basis and chicken or mutton curry was only prepared on Sundays. And when we have a demand to have chicken kasha instead of jhol, my mom served it at dinner with roti or paratha.
Nowadays I prepare bengali chicken curries too on my son’s demand. My son mostly loves the chicken kosha or spicy chicken with a thick gravy among all bengali chicken dishes. But that also not on especially Sundays, as per his demand I’ve to cook his special bengali chicken recipes on any day.
1 kg of chicken
5-6 medium onion(finely sliced)
2 tsp ginger paste
3 tsp garlic paste
4 green chilies paste
1 medium tomato(chopped)
1 medium lemon juice
8-9 potatoes(or 9-10 pieces)
3/4 tsp red chili powder
1 tsp turmeric powder
1 tsp cumin powder
3/4 tsp coriander powder
1/2 tsp sugar
garam masala powder(described below)
8-9 tbsp Mustard oil
Salt(as required)
Tips
Here I’ve used small potatoes, even you may use medium or big potatoes and cut into two or four pieces respectively.
You may add the tomato while marinating the chicken as my mom does.
Kashmiri red chilli powder is my addition though you may skip that part.
