Скачать или смотреть Desi Murgir Jhol (Bengali Country Chicken Curry)

There’s something special about revisiting our roots. This village-style Desi Murgir Jhol isn’t just a dish - it’s a tribute to tradition, simplicity, and home-cooked comfort. Slow-cooked over a wood-fired stove, the gentle smokiness lingers in every bite, wrapping around the bold, earthy flavors of desi chicken  -a taste far richer than regular poultry.

The deep red hue, the fragrant spices, the rustic charm of open-fire cooking - it all comes together in a dish that feels like a warm embrace from Bengal’s kitchens. More than just food, it’s a reminder of the past, of patience, and of meals made with love.

If you haven’t tried country chicken yet, let this be your sign to experience its magic! 🍲✨
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Recipe:
Desi Murgir Jhol (Bengali Country Chicken Curry)

Ingredients:

For the Marinade:
• 1.25 kg desi murgi (country chicken), cleaned and cut into pieces
• ½ tsp red chili powder
• ½ tsp jeera (cumin) powder
• ½ tsp haldi (turmeric)
• 1 tsp salt (or to taste)
• 1 tbsp ginger-garlic paste
• 2 tbsp mustard oil

For the Curry:
• ¼ cup mustard oil
• 4 potatoes, peeled and halved
• 1 tsp turmeric
• ½ tsp salt

Whole Spices:
• 2 bay leaves
• 2 dried red chilies
• 2 (1-inch) cinnamon sticks
• 5-6 cloves
• 4-5 green cardamoms

Other Ingredients:
• 5 medium onions, finely chopped
• 1 tbsp ginger-garlic paste
• 1 large tomato, finely chopped
• 2-3 green chilies, slit

Ground Spices:
• 1 tsp red chili powder
• 1 tbsp Kashmiri chili powder
• ½ tsp haldi (turmeric)
• ½ tsp jeera (cumin) powder
• 1 tsp dhania (coriander) powder
• ½ tsp garam masala (plus ½ tsp more for finishing)
• 1 tsp sugar (adjust to taste)
• Salt to taste

Additional:
3 cups hot water (adjust as needed)

Method:
1. Marinate the Chicken:
In a large bowl, combine the desi murgi with red chili powder, jeera powder, haldi, salt, ginger-garlic paste, and mustard oil. Mix well and marinate for at least 30 minutes to 1 hour, or longer for deeper flavor.
2. Prepare the Potatoes:
Heat ¼ cup mustard oil in a large, heavy-bottomed pan. Add the halved potatoes with 1 tsp turmeric and ½ tsp salt. Fry until they turn golden. Remove and set aside.
3. Temper the Oil:
In the same oil, add bay leaves, dried red chilies, cinnamon sticks, cloves, and green cardamoms. Let them sizzle until fragrant.
4. Cook the Base:
Add the chopped onions and sauté until they become golden and slightly caramelized. Stir in the ginger-garlic paste, and cook for another minute.
5. Add Tomatoes & Spices:
Add the chopped tomato and slit green chilies. Stir in red chili powder, Kashmiri chili powder, haldi, jeera powder, dhania powder, garam masala, salt, and sugar. Cook until the spices are well blended and the oil begins to separate, adding a splash of water if needed to prevent burning.
6. Cook the Chicken:
Add the marinated chicken to the pan. Stir well to coat the chicken in the spice mixture. Cover and cook, stirring occasionally, until the chicken is about 40% done and slightly caramelized.
7. Simmer the Curry:
Pour in 3 cups of hot water, adjust salt and sugar as needed, and bring to a simmer. Add the fried potatoes back into the pan. Cover and cook on low heat for about 1 to 1.5 hours, or until the chicken is tender and the flavors are well developed. Add more water if needed to adjust the consistency.
8. Final Touch:
Sprinkle the remaining ½ tsp of garam masala, stir gently, and cook for an additional 5 minutes. Remove from heat.
9. Serve:
Serve this flavorful, smoky Desi Murgir Jhol hot with steamed rice for an authentic Bengali experience.

Enjoy the taste of tradition!

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