Bengali Chicken Curry with Potatoes Recipe (Aloo Diye Murgir Jhol)

5 from 1 vote
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Typically, all Bengali dishes have a distinct taste and flavor due to the vibrant spices and Bengali Chicken Curry with Potatoes is no different.

The simple ingredients and spics mixed with chicken and potatoes display the texture that is sure to tempt you.

Here is the simple recipe to follow to cook this delightful dish quickly at home.

Bengali Chicken Curry with Potatoes

Key Takeaways:

  • Bengali Chicken Curry with Potatoes is a flavorful dish that captures the essence of Bengali cuisine.
  • Aromatic spices like cumin, coriander, and turmeric are artfully used in this dish, contributing to its distinct flavor profile.
  • The curry is savory, spicy, and tangy, with a creamy and comforting element from the potatoes.
  • The dish is best enjoyed with steamed rice or pulao. However, it can also be paired with roti, luchi, or paratha.
  • A few close alternatives to the dish include Kosha Mangsho, Chana Dal with Chicken, Bhapa Chicken, Murgir Jhol, or Shorshe Bata Murgi.

The Ingredients:

Bengali Chicken Curry with Potatoes Ingredients

  • Chicken: 1 kg (cut and cleaned)
  • Potatoes: 3 pieces (cut into halves)
  • Onion: 3 pieces (chopped)
  • Ginger-Garlic-Chili Paste: (made with 1.5-inch ginger, 2 pieces garlic and 5-6 red chilis)
  • Green Chili: 3 pieces
  • Turmeric Powder: 1 tbl spoon
  • Red Chili Powder: 1 tbl spoon
  • Roasted Cumin Powder: 1 tbl spoon
  • Coriander Powder: ½ tbl spoon
  • Cumin Powder: ½ tbl spoon
  • Mustard Oil – 4 tbl spoon
  • Vinegar – 1 tbl spoon
  • Salt to Taste
  • Whole Spices: bay leaves: 2, cumin seeds: 1 tbl spoon, cinnamon sticks: 2, cardamom: 4, black pepper: 8-9

Bengali Chicken Curry with Potatoes Taste

How to Cook Bengali Chicken Curry with Potatoes (Step by Step Images)?

1. Pour oil into the wok. Fry the potatoes in smoking oil.

Frying potatoes in smoking oil

2. Add salt and turmeric powder to potatoes while frying.

Adding salt and turmeric powder to potatoes while frying

3. Remove the potatoes from oil once they turn light brown.

Removing the fried potatoes

4. Add more oil if required.

Adding more oil

5. Add whole spices such as bay leaves, cumin seeds, cinnamon sticks, cardamom, black pepper and stir for 1 minute.

Adding whole spices such as bay leaves, cumin seeds, cinnamon sticks, cardamom, black pepper

6. When the spices start releasing aroma, add chopped onion, a pinch of salt and fry until they turn light brown.

Adding chopped onion, a pinch of salt and frying

7. Add chicken pieces and mix well. Add 1 tablespoon of vinegar and salt as per taste. Mix well.

Adding chicken pieces, vinegar and salt as per taste and stirring

8. After the chicken changes its color, add ginger-garlic-chili paste. Mix well and sauté for 5 minutes.

Adding ginger-garlic-chili paste

9. Add turmeric powder, red chili powder and coriander-cumin powder.

Adding turmeric powder, red chili powder and coriander-cumin powder

10. Mix the spices with the chicken. Stir a few minutes and leave it for 5 minutes to allow chicken to get cooked in its own water.

Mixing the spices with the chicken

11. Add garam masala and potatoes and stir for 1 minute so that the potatoes are mixed well with spices.

Adding garam masala and potatoes

12. Add water according to desired gravy consistency after 5 minutes. Cover the pan with a lid and leave it for 10 minutes.

Adding water according to desired gravy consistency

13. Add green chilis and roasted cumin powder.

Adding green chilis and roasted cumin powder

14. Cook for another 5 minutes and Bengali Chicken Curry with Potatoes is ready. Pour it in a bowl. Serve it with steamed rice, pulao, luchi, Paratha, roti or chapati.

Bengali Chicken Curry with Potatoes is ready

Recipe Card:

Bengali Chicken Curry with Potatoes

Bengali Chicken Curry with Potatoes (Aloo Diye Murgir Jhol)

By Mita Mondal
Bengali Chicken Curry with Potatoes is a traditional dish from Bengal. It is a curry-based dish that combines chicken pieces and potatoes in tomato gravy with simple spices,
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 5
Calories 329 kcal

Ingredients
  

  • 1 kg Chicken (cut and cleaned)
  • 3 pieces Potato (cut into halves)
  • 3 pieces Onion (chopped)
  • 3 pieces Green Chili
  • 1 tablespoon Turmeric Powder
  • 1 tablespoon Red Chili Powder
  • 1 tablespoon Roasted Cumin Powder
  • ½ tablespoon Coriander Powder
  • ½ tablespoon Cumin Powder
  • 4 tablespoon Mustard Oil
  • 1 tablespoon Vinegar
  • 2 pieces Bay Leaves
  • 1 tablespoon Cumin Seed
  • 2 pieces Cinnamon Stick
  • 4 pieces Cardamom
  • 9 pieces Black Pepper
  • Salt to Taste

Paste

  • inch Ginger (pasted)
  • 2 pieces Garlic (pasted)
  • 6 pieces red chili (pasted)

Instructions
 

  • Pour oil into the wok. Fry the potatoes in smoking oil.
  • Add salt and turmeric powder to potatoes while frying.
  • Remove the potatoes from oil once they turn light brown.
  • Add more oil if required.
  • Add whole spices such as bay leaves, cumin seeds, cinnamon sticks, cardamom, black pepper and stir for 1 minute.
  • When the spices start releasing aroma, add chopped onion, a pinch of salt and fry until they turn light brown.
  • Add chicken pieces and mix well. Add 1 tablespoon of vinegar and salt as per taste. Mix well.
  • After the chicken changes its color, add ginger-garlic-chili paste. Mix well and sauté for 5 minutes.
  • Add turmeric powder, red chili powder and coriander-cumin powder.
  • Mix the spices with the chicken. Stir a few minutes and leave it for 5 minutes to allow chicken to get cooked in its own water.
  • Add garam masala and potatoes and stir for 1 minute so that the potatoes are mixed well with spices.
  • Add water according to desired gravy consistency after 5 minutes. Cover the pan with a lid and leave it for 10 minutes.
  • Add green chilis and roasted cumin powder.
  • Cook for another 5 minutes and Bengali Chicken Curry with Potatoes is ready. Pour it in a bowl. Serve it with steamed rice, pulao, luchi, Paratha, roti or chapati.

Video

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Notes

Choose fresh and right cute of chicken to make this dish. Usually, drumsticks or thighs with bones and skin on are best to make this dish. These cuts enhance the richness and depth of the dish while the meat is tender, moist and succulent.
Marinating the chicken pieces overnight with ginger garlic paste, yogurt, turmeric power, and salt is recommended but not mandatory. However, it will add to the taste and flavor of the chicken curry.
Slow-cook the dish on a low to medium flame. Rushing the cooking process will hinder the infusion of the flavor of the spices and chicken. Slow cooking will offer a smoother gravy with soft chicken pieces and tender potatoes.
I try cooking this dish in mustard oil, though you can use other oil types if you do not have it at home. Mustard oil add a pungent taste to the dish making it more distinct and essentially Bengali.
Add roasted cumin powder in the end for a more authentic taste. let the dish rest for a while before serving. This will allow proper infusion of the flavors.

Nutrition Info (Estimation Only)

Nutrition Facts
Bengali Chicken Curry with Potatoes (Aloo Diye Murgir Jhol)
Amount per Serving
Calories
 
329
Calories from Fat 144
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Cholesterol
 
102
mg
34
%
Sodium
 
3510
mg
153
%
Potassium
 
897
mg
26
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
36
g
72
%
Vitamin A
 
912
IU
18
%
Vitamin C
 
2
mg
2
%
Calcium
 
78
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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