Murgir Jhol

Bengali Chicken Stew

Murgir Jhol is a Bengali style Chicken stew for Sunday special lunch usually served with steamed Basmati Rice or Roti/ Chapati, along with  lemon wedges and tomato, cucumber to add extra deliciousness.  For me this a comforting winter warmer meal.

Murgir jhol-recipe by Foodie's Hut

A traditional  Bengali Murgir Jhol is a major  affair in Bengali picnic along with Muchmuche aloo bhaja, bhaja muger dal, Bengali salad and much more. This Bengali Style Chicken stew recipe is no fuss, simple, using a Dutch oven and cooked on a stove top.

Murgir jhol-recipe by Foodie's Hut

I know some of you might  be stressed from work, exam or you have a long day,  so don't stress,  first take a deep breath,  because we can prep and marinade the chicken night before and make a larger quantity to repeat it  at least for  2 times of the week. I promise you won't feel bored.

Murgir jhol-recipe by Foodie's Hut


  • 1 kg Chicken bone in skinless cleaned and washed
  • 1 big red onion chopped (approx. 200gm or 1 1/2 cup)
  • 1 chopped medium size  Tomato
  • 2-3 Potatoes cut in quarter
  • 1/4 cup mustard oil/ vegetable oil
  • For seasoning,
    • 20 gm ginger root
    • 3 big garlic cloves
    • 2 green chillies
    • 1 tsp cumin powder
    • 1 ½ tsp coriander powder
    • 1 tsp turmeric powder
    • ½   tsp red chili powder
    • 1 tsp kashmiri red chili powder
    • Salt to taste
  • For tempering,
    • 2-3 small cinnamon bark
    • 4 green cardamom
    • 3-4 cloves
    • 1 bay leaf


  1. Cut Ginger , garlic in small pieces and put in a blending jar along with green chillies, add some water and make a smooth paste.
  2. In a mixing bowl add  all ground spices, salt, ginger garlic paste and 1 tbsp. of mustard oil.add Chicken to the marinade, give a good mix, cover with a lid and keep in the refrigerator  at least for 2 hours, overnight is even better.Then bring to the room temperature before cooking.
  3. In a dutch oven or a deep side cooking pan heat oil over medium heat.
  4. Reduce the heat to low and add potatoes, sprinkle salt and cook for few minutes to develop a golden colour on the outside.Then remove from oil. At this stage potatoes should be uncooked by inside.
  5. Add Bay leaf , Whole garam masala to the remaining oil and cook for few seconds to extract the flavour from the spices.
  6. Add finely chopped the onion and sprinkle salt for onion, over medium heat cook until onion is softened and develop a pink colour.It will take at least  7-8 minutes.
  7. Add chopped tomato, sprinkle salt again for tomato,( I like to add salt in every layer to balance the taste if you want you can add salt at a time).
  8. Cover with a lid and continue cooking until onion and tomato mixture is cooked.
  9. Next step, add marinated chicken, give a good mix,over high heat cook for few minutes and cover with a lid, this will help to release the moisture from the meat.then reduce the heat to medium and cook for 10 to 12 minutes.
  10. Add potatoes, ( if you think the potatoes you are adding cook fast add little later), over medium-high heat continue cooking until oil is releasing from the will take another 10 to 15 mins.
  11. Add 2-3 cups  warm water to the chicken, stir to mix everything, cover with lid and cook over high heat.
  12. When it comes up to a rolling boil, reduce the heat to medium and let it simmer for few minutes.
  13. When you get your desired consistency, sprinkle garam masala,  give a stir,over high heat cook for few more minutes, cover with lid, turn off the heat. Give some standing time.


Recipe by: Shyamali Sinha

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