Murgir Jhol | How To Make Murgir Jhol | Bengali Chicken Curry | Chicken Curry With Potatoes | Chicken Potato Curry | Spicy Chicken Curry | Bengali Style Chicken Curry | Aloo Chicken Curry | Chicken Aloo Curry | Aloo Chicken | Alu Chicken Curry | Murgir Laal Jhol | Murgir Mangsho | Kosha Murgir Mangsho | Chicken Gravy Recipe | Indian Curry | Chicken Curry | Curry Recipe | Chicken Recipe | Get Curried | Life Of A Chef | Chef Prateek Dhawan

Learn how to make Murgir Jhol with our Chef Prateek Dhawan.

Introduction
The 'jhol' in Murgir Jhol, refers to the runniest form of sauce in Bengali cooking. Murgir Jhol (Bengali Chicken Curry) is a spicy, delicious and soupy chicken curry with potatoes flavoured with aromatic spices. It is a quick and easy Sunday special Bengali recipe best eaten with piping hot rice and a squeeze of lime. Try out this hot chicken curry recipe & let us know how it goes.

Marinating the Chicken
500 gms Chicken (curry cut)
1 tsp Turmeric Powder
Salt (as required)

For the Potatoes
1 cup Potatoes (chopped)
1 tsp Turmeric Powder
Salt (as required)

Shallow-Frying the Chicken
2 tbsp Mustard Oil

Shallow-Frying the Potatoes
2 tbsp Mustard Oil

For the Curry
2 tbsp Mustard Oil
2 Bay Leaves
4 Green Cardamom Pods
2-inch Cinnamon Sticks
2 Star Anise
4-6 Cloves
1 tbsp Garlic (chopped)
1/2 cup Onion (chopped)
1/2 cup Tomato (chopped)
1 tbsp Ginger (chopped)
1 tbsp Green Chillies (chopped)
1 tsp Red Chilli Powder
1 tsp Cumin Seeds Powder
Salt (as required)
1 tsp Black Pepper Powder
2-3 tbsp Water
2 cups Water
Coriander Leaves (for garnish)