Bengali Chicken Curry Recipe | How to Make Authentic Robibar er Murgir Jhol

how to make traditional bengali chicken curry recipe with potatoes

Robibar er Murgir Jhol – Sunday Special Chicken Curry ; Traditional, Authentic Bengali Style Chicken Curry

The Bengali cuisine is one of the much-revered cuisines and rightly so. Boasting a rich flavor profile that is very distinct and articulate, the Bengali cuisine is yet unexplored by many of us. I am blown away by its simplicity and the fervor with which the food is prepared. This Bengali Chicken Curry recipe is an example of how simple food can be extremely comforting. It is a ritual in Bengali households to prepare this chicken curry on Sunday for lunch and serve it with streamed rice. The ritual is more than just preparing a meal. It’s about having a meaningful conversation with their loved ones as they enjoy the food. I am sure this post will make my Bengali buddies nostalgic as it evokes countless childhood memories.

The Essence of the Bengali Chicken Curry Recipe

Bengali chicken curry is knows as Robibar er Murgir Jhol in Bengali. Robibar means Sunday, and murgir means chicken. Since the curry has soupy consistency, it is called jhol, which means stew in Bengali. The thin consistency makes this chicken curry recipe very light. The curry is very flavorful, mainly from the Bengali garam masala, raw virgin mustard oil, and yogurt. It is highly recommended that you do not use substitutes for the Bengali garam masala and mustard oil. What makes the murgir jhol heartier is the addition of potatoes. They soak in the flavors so well and they just melt in your mouth.

These ingredients make the Begali Chicken Curry recipe what is is. It’s a very quick and easy chicken curry recipe and justifies preparing it on a Sunday afternoon when you want to spend more time with your family. Let’s take a look at the ingredients and the method of preparation of this lovely Sunday Special Chicken Curry.

More Chicken Curry Recipes

How to Make Bengali Chicken Curry Recipe

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Bengali Chicken Curry Recipe | How to Make Authentic Robibar er Murgir Jhol
 
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Cook time
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Robibar er Murgir Jhol (Sunday Chicken Curry) is a Bengali style chicken curry. It has chicken marinated in yogurt and spices and cooked in a thin broth. The chicken curry is light and fragrant from the mustard oil and special Bengali garam masala.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 2-3
Ingredients
For Marinating the Chicken
  • Chicken - 500 grams
  • Yogurt - ¼ cup, whisked
  • Garlic - 1 tbsp, freshly crushed or ground
  • Ginger - 1 tsp, freshly crushed or ground
  • Green chilies - 2, finely chopped
  • Turmeric - ½ tsp
  • Red chili powder (Tikhalal) - 1 tsp
  • Bengali garam masala - ½ tsp (see notes)
  • Roasted ground cumin - ½ tsp
  • Mustard oil - 1 tbsp
  • Lemon juice - 1 tsp
  • Salt - to taste
For Making the Curry
  • Onions - 3 medium, finely sliced
  • Tomatoes - 1 medium, grated
  • Potatoes - 3 medium, peeled & halved
  • Coriander leaves - 2 tbsp, finely chopped
  • Green chilies - 2, finely chopped
  • Mustard oil - 2 tbsp
  • Whole dried red chilies - 2
  • Bay leaf - 1, torn into smaller pieces
  • Green cardamoms - 3
  • Cloves - 2
  • Cinnamon - ½-inch piece
  • Black peppercorns - 5
  • Salt - to taste
  • Sugar - 1 tsp
  • Hot water - 3 to 3 & ½ cups
Instructions
  1. To prepare Bengali style chicken curry recipe, start off by marinating the chicken. Combine yogurt, ginger, garlic, green chilies, mustard oil, turmeric, salt, Bengali garam masala, roasted cumin powder, Tikhalal red chili powder, and lemon juice in a bowl.
  2. Mix the chicken marinade well.
  3. Add in the chicken pieces and massage the marinade onto them.
  4. Cover and let the chicken rest in the fridge for 3-4 hours.
  5. To prepare the jhol, heat mustard oil in a kadhai/skillet until it begins to smoke.
  6. Add the whole spices; whole dried red chilies, cloves, black peppercorns, cinnamon, green cardamom, and bay leaf.
  7. Once the spices puff up, add the sliced onions.
  8. Add some salt and 1 tsp sugar. Saute until golden-brown.
  9. Add the tomato and saute until the raw smell is gone and oil begins to separate.
  10. Add in the marinated chicken and saute it for 5-6 minutes. Sprinkle some water if the mixture looks too dry.
  11. Add the potatoes and saute for another 2 minutes.
  12. Add the hot water and bring the curry to a boil. Adjust the quantity depending on how long the chicken needs to be simmered to cook completely.
  13. Cover the skillet and let the chicken curry simmer.
  14. When the chicken is cooked through, finish the curry with coriander leaves and green chilies. Give it a stir and switch off the flame. If you want a thicker curry, continue to cook the curry uncovered on high flame. I have kept the consistency broth-like.
  15. Bengali chicken curry recipe is ready. Serve hot with basmati rice. Consume the chicken curry immediately. The taste changes after a couple of hours.
Notes
Lightly toast and then grind the following spices together to make Bengali Garam Masala.
1-inch cinnamon stick, 8 cloves, 8 green cardamoms, 1 black cardamom, ⅛ tsp grated nutmeg, half a piece of mace/javitri, 2 bay leaves, 2 whole dried red chilies, and 20 black peppercorns.

 

Bengali Chicken Curry Recipe with Step by Step Pictures Below


Step 1

Gather the ingredients for marinating the chicken for making Bengali style chicken curry recipe.

ingredients for bengali chicken curry recipe

 


Step 2

Combine 1/4 cup yogurt, 1 tsp freshly crushed/ground ginger, 1 tbsp freshly crushed/ground garlic, 2 green chilies finely chopped, 1 tbsp mustard oil, 1/2 tsp turmeric, salt to taste, 1/2 tsp Bengali garam masala, 1/2 tsp roasted cumin powder, 1 tsp Tikhalal red chili powder, and 1 tsp lemon juice in a bowl.

making bengali chicken curry recipe


Step 3

Mix the chicken marinade well.

traditional bengali chicken curry recipe


Step 4

Add in 500 grams chicken on bone and massage the marinade onto them. Cover and let the chicken rest in the fridge for 3-4 hours.
traditional bengali chicken curry recipe


Step 5

Gather the ingredients for making the chicken curry.

Sunday Chicken Curry


Step 6

To prepare the jhol, heat 2 tbsp mustard oil in a kadhai/skillet until it begins to smoke.Add the whole spices; whole dried red chilies, cloves, black peppercorns, cinnamon, green cardamom, and bay leaf.

Robibar er Murgir Jhol


Step 7

Once the spices puff up, add 3 medium onions finely sliced.

murgir jhol bengali recipe


Step 8

Add some salt and 1 tsp sugar. Saute until golden-brown.

bengali style chicken curry recipe


Step 9

Add 1 medium tomato grated and saute until the raw smell is gone and oil begins to separate.

authentic bengali chicken curry


Step 10

Add in the marinated chicken and saute it for 5-6 minutes. Sprinkle some water if the mixture looks too dry.

how to make bengali chicken curry


Step 11

Add 3 medium potatoes, peeled and halved and saute for another 2 minutes.

simple bengali chicken curry recipe


Step 12

Add 3 to 3 & 1/2 cups of hot water and bring the curry to a boil. Adjust the quantity depending on how long the chicken needs to be simmered to cook completely.

how to make bengali chicken curry


Step 13

Cover the skillet and let the chicken curry simmer.

authentic bengali chicken curry


Step 14

When the chicken is cooked through, finish the curry with 2 tbsp finely chopped coriander leaves and 2 finely chopped green chilies. Give it a stir and switch off the flame. If you want a thicker curry, continue to cook the curry uncovered on high flame. I have kept the consistency broth-like.

bengali chicken curry with potatoes


Step 15

Bengali chicken curry with potatoes is ready. Serve hot with basmati rice. Consume the chicken curry immediately. The taste changes after a couple of hours.

traditional bengali chicken curry recipe with potatoes

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10 Comments

  • Reply
    krutika
    January 17, 2018 at 12:53 pm

    this is one of my favorite chicken recipes the potatoes make it heavenly

    • Reply
      Monica
      January 17, 2018 at 3:46 pm

      True! Potatoes make a huge difference and they pair amazingly well with chicken.

  • Reply
    vinita
    February 22, 2018 at 7:29 pm

    delicious and authentic.. the patla jhol is so light n yummy

  • Reply
    Sanjukta
    March 18, 2018 at 9:08 am

    excellent..light n yummy chicken curry.

    • Reply
      Monica
      March 19, 2018 at 3:45 am

      Thanks Sanjukta

  • Reply
    saloni dubey
    March 27, 2018 at 10:47 am

    chicken n potatoes is match made in heaven..my favorite kind of chicken curry

  • Reply
    Sanjeeta
    May 13, 2018 at 2:37 pm

    Delicious chicken curry and it does bring back a lot of memories. Loved the beautiful pictures your blog..Great collection you have.

    • Reply
      Monica
      May 16, 2018 at 10:00 am

      Thankyou so much Sanjeeta.

  • Reply
    GAURAV
    June 20, 2018 at 7:42 am

    Prepared it yesterday and it was Awesome.

    • Reply
      Monica
      June 20, 2018 at 12:58 pm

      Thanks Gaurav. I am glad you enjoyed the recipe. 🙂

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