Murgir Lal Jhol Recipe | Fiery Red Chicken Curry

5 from 1 vote
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Murgir Lal Jhol is a tantalizingly fiery red chicken curry, bursting with aromatic spices and a punchy flavor profile.

This dish is a culinary adventure heightened by the rich blend of Kashmiri red chilis and a variety of aromatic spices.

The recipe promises a mouthwatering experience that’s perfect for lunch or dinner.

Check out the step by step guide to make this recipe at home.

Murgir Lal Jhol

Key Takeaways:

  • Fiery Flavor Blast: Murgir Lal Jhol is a spicy chicken curry bursting with aromatic spices and intense heat from Kashmiri red chilis.
  • Versatile Meal Option: Perfect for lunch or dinner, this dish offers a flavorful culinary experience suitable for any occasion.
  • Easy-to-Follow Recipe: The step-by-step guide simplifies the cooking process, making it accessible to anyone seeking rich flavors without complex techniques.
  • Rich Ingredients Galore: With a variety of spices and a kilogram of chicken, this recipe boasts a lineup of flavorful and easily available components.
  • Adaptable and Customizable: The recipe provides options and variations, enabling personalization based on preferences, from spice levels to accompanying side dishes.

The Ingredients:

Murgir Lal Jhol Ingredients

How to Cook Murgir Lal Jhol (Step by Step with Images)?

Marinating the Chicken:

1. Take the chicken in a mixing bowl and mix 1 tbsp ginger, 2 tbsp garlic paste, less than 1 tbsp turmeric powder, 1 tbsp cumin powder, 1 tbsp coriander powder, 1 tbsp red chili powder, ½ tbsp garam masala powder and 1 tbsp salt with it.

Marinating the Chicken

2. Now mix everything thoroughly. Add 1 tbsp of mustard oil and mix thoroughly. Cover and marinate for at least 30 minutes.

(Expert tip: If you have time, you can marinate it for 1 hour so that the spices can penetrate the chicken more effectively.)

Adding mustard oil to the marination and covering

Preparing the Paste:

3. Grind 4 pieces of Kashmiri dry red chilis, 4 pieces of dry red chilis (soaked in hot water for 10 mins), 1 chopped onion, and a bit of water (from soaked chilis). Now grind it with the help of a mixer grinder and make a smooth paste.

(Expert tip: If you don’t have Kashmiri dry red chilis, you can prepare it with Kashmiri red chili powder.)

Preparing the Paste

Start the Cooking:

4. Heat 2 tbsp of mustard oil in a wok. Fry the potatoes with less than ½ tbsp of turmeric powder and less than ½ tbsp of salt until lightly browned. Remove them from the oil.

(Expert tip: Be very careful while anything into the oil.)

Frying potatoes

5. In the same wok, add 1 tbsp of mustard oil and heat it. Add 2 pieces of bay leaves, 2 pieces of cinnamon sticks, 10 pieces of black pepper, and 4 pieces of cardamom. Sauté until aromatic.

Adding mustard oil, bay leaves, cinnamon sticks, black pepper, cardamom and sauteing

6. Add 2 pieces of chopped onions and stir fry. Add the previously made chili paste and stir fry, adding a bit of water from the mixer grinder. Stir it for 2 mins.

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Adding chopped onions, stir fry, chili paste, stir fry, water and stirring

7. Add the marinated chicken, stir fry for 2 minutes, then cover and cook in medium heat until moisture comes out from the chicken.

Adding the marinated chicken and stirring

8. Uncover the chicken, moisture has come out from the chicken pieces, now add the fried potatoes, and stir fry until the water evaporates.

Adding the fried potatoes and stirring

9. Add 3 tbsp beaten curd and stir in a low flame until oil is released. Add lukewarm water to the chicken, along with 1 tbsp of sugar. Mix and cover, cooking for 15 minutes.

(Expert tip: If you add curd in high heat, it may form lumps. Add water according to the desired gravy consistency. Sugar is optional.)

Adding beaten curd, sugar and stirring

10. After 15 minutes, uncover and add ½ tbsp garam masala into the fiery red chicken curry. Turn off the heat.

Adding garam masala and stirring

11. Murgir Lal Jhol or fiery red chicken curry is ready.

Murgir Lal Jhol is ready

12. Transfer Murgir Lal Jhol or fiery red chicken curry to a bowl.

Transfer Murgir Lal Jhol is ready

Pro Tips for Making Murgir Lal Jhol

Balancing Heat Levels: Adjust the spice levels by controlling the number of red chilis used. For a milder version, reduce the quantity of dry red chilis or opt for Kashmiri red chili powder, which imparts a vibrant color without intense heat.

Enhance Marination Time: For more flavorful chicken, extend the marination time beyond 30 minutes. Allowing the chicken to soak in the spices for a longer duration, ideally an hour or more, intensifies the taste.

Careful Oil Handling: When frying potatoes or sautéing spices, be cautious with hot oil. Adding ingredients gently prevents oil splatters, ensuring a safer cooking experience.

Optimal Consistency: Control the gravy thickness by adjusting the water content. For a thicker gravy, reduce the amount of added water, while for a thinner consistency, incorporate a bit more water during cooking.

Tempering with Garam Masala: Add the garam masala towards the end of cooking to preserve its aromatic essence. This step enhances the dish’s overall fragrance and flavor profile.

Curd Addition Technique: To avoid lumps while incorporating curd, ensure the flame is on low heat. Gradually mix the beaten curd into the dish, stirring continuously until the oil starts to separate.

Experimentation and Variation: Explore variations by introducing additional spices like cloves, nutmeg, or fresh herbs like cilantro to personalize the flavor profile according to taste preferences.

What to Serve with Murgir Lal Jhol?

Serving Murgir Lal Jhol with Rice

Steamed Basmati Rice: The neutral taste of fragrant basmati rice complements the fiery flavors of Murgir Lal Jhol excellently. Its fluffy texture serves as a perfect base to absorb the spicy gravy.

Naan or Roti: Soft and fluffy naan bread or chapatis can be an ideal accompaniment. Their mild taste and slightly chewy texture contrast the spiciness of the curry, creating a harmonious balance.

Jeera Rice: Cumin-infused jeera rice, with its mild and aromatic flavor, acts as an excellent side dish. Its subtle taste accentuates the spicy notes of the curry without overpowering them.

How Does Murgir Lal Jhol Taste?

Murgir Lal Jhol Featured image

Fiery Red Curry: Murgir Lal Jhol features a visually striking red curry that packs a punch with its spicy undertones. The heat is primarily derived from Kashmiri red chilis, which impart a vibrant color and a pleasant warmth without being overly intense.

Balanced Spices: The dish boasts a balanced amalgamation of ginger, garlic, and an array of ground spices including turmeric, cumin, coriander, and red chili powder. This blend creates a symphony of flavors, offering depth and complexity to the dish.

Intense Aroma: The incorporation of garam masala contributes to the aromatic profile of the curry, enhancing its overall fragrance and providing a rich, aromatic experience with every spoonful.

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Tender Chicken Infusion: The chicken, marinated and cooked within the spices, absorbs the intense flavors, resulting in tender, flavorful meat that’s infused with the essence of the spices.

Creamy Texture: The addition of beaten curd not only enriches the curry but also lends a creamy texture and a subtle tanginess, balancing the robustness of the spices.

Contrasting Textures: The inclusion of fried potatoes offers a pleasant textural contrast, adding a slight crispness to the dish amidst the rich and hearty gravy.

Harmonious Flavor Balance: Despite its fiery appearance, Murgir Lal Jhol strikes a fine balance between spice, aroma, and depth of flavors, ensuring a satisfying culinary experience that’s flavorful without being overwhelmingly spicy.

Overall, Murgir Lal Jhol tantalizes the taste buds with its balanced fusion of spices, delivering a robust, aromatic, and flavorful curry that offers both heat and depth in every mouthful.

Murgir Lal Jhol Alternatives

Mild Version with Cream: Create a milder version by adding cream instead of beaten curd. This alters the texture and taste, reducing the heat and adding a creamy richness to the dish.

Coconut Twist – Coconut Milk Addition: For a milder and slightly sweet variation, add coconut milk to the curry. It tones down the spice level while infusing a delightful coconut aroma into the dish.

Nutty Flavors – Cashew Paste: Incorporate a cashew paste into the curry for a creamy and nutty flavor profile. This alteration creates a rich and velvety texture to the dish.

Regional Variations – Regional Spice Blends: Experiment with regional spice blends such as Bengali garam masala or South Indian curry powder to give the dish a distinct regional flavor profile.

Vegetarian Alternative – Paneer Lal Jhol: Substitute chicken with paneer (Indian cottage cheese) to make a vegetarian version. Paneer chunks absorb the spices well, delivering a flavorsome, non-meat option.

Veggie-loaded Version – Mixed Vegetable Jhol: Create a mixed vegetable Jhol by adding an assortment of vegetables like carrots, bell peppers, peas, and cauliflower to make it more wholesome and colorful.

Recipe Card

Murgir Lal Jhol Featured image

Murgir Lal Jhol | Fiery Red Chicken Curry

By Mita Mondal
Murgir Lal Jhol is a vibrant and fiery red chicken curry, brimming with aromatic spices and intense flavors, primarily derived from Kashmiri red chilis.
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Marination 30 minutes
Total Time 1 hour 25 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 5
Calories 352 kcal

Ingredients
  

  • 1 kg Chicken (cut & cleaned)
  • 3 tbsp Ginger garlic paste
  • tbsp Turmeric powder
  • 1 tbsp Cumin powder
  • 1 tbsp Coriander powder
  • 1 tbsp Red chili powder
  • 1 tbsp Garam masala
  • 4 pieces Kashmiri dry red chili (soaked in hot water for 10 mins)
  • 4 pieces Dry red chili (soaked in hot water for 10 mins)
  • 3 pieces Onion (chopped)
  • 6 pieces Potato
  • 2 pieces Bay leaves
  • 2 pieces Cinnamon stick
  • 10 pieces Black pepper
  • 4 pieces Cardamom
  • 3 tbsp Curd (beaten)
  • 1 tbsp Sugar
  • 4 tbsp Mustard oil
  • Salt to taste

Instructions
 

  • In a bowl, mix 1 tbsp ginger, 2 tbsp garlic paste, a bit of turmeric powder, cumin powder, coriander powder, red chili powder, garam masala, and salt with chicken. Add 1 tbsp mustard oil and mix well. Marinate for at least 30 minutes.
  • Grind Kashmiri dry red chilis, soaked dry red chilis, chopped onion, and a bit of water to make a smooth paste.
  • Heat 2 tbsp mustard oil. Fry potatoes with a bit of turmeric powder and salt until lightly browned. Remove from oil.
  • In the same wok, add 1 tbsp mustard oil. Sauté bay leaves, cinnamon sticks, black pepper, and cardamom. Then add chopped onions and the chili paste. Stir for 2 mins.
  • Add marinated chicken, stir-fry for 2 minutes, cover, and cook in medium heat until moisture comes out from the chicken.
  • Uncover, add fried potatoes, stir fry until water evaporates.
  • Add beaten curd, stir on low heat until oil separates. Pour lukewarm water, sugar, and cook covered for 15 mins.
  • Uncover, add garam masala, and turn off heat. Your "Murgir Lal Jhol" or fiery red chicken curry is ready!
  • Transfer the curry to a bowl.

Video

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Notes

Spice Level Adjustment: Control the dish's spiciness by altering the quantity of dry red chilis or Kashmiri red chili powder. Reduce the amount for a milder taste or increase it for a spicier kick.
Marination Duration: While 30 minutes is the minimum marination time, extending it to an hour or more allows the chicken to absorb flavors more deeply, enhancing its taste.
Oil Handling Caution: Be attentive while working with hot oil, especially during frying. Use care to prevent oil splattering and ensure a safer cooking process.
Gravy Thickness: Adjust the gravy's consistency by regulating the water quantity. Less water results in a thicker gravy, while more water yields a thinner consistency.
Garam Masala Addition: Incorporate garam masala towards the end of cooking to maintain its aromatic essence, enhancing the overall fragrance and flavor of the dish.
Curd Incorporation: Add beaten curd gradually over low heat to prevent lumps from forming. Stir continuously until the curd blends smoothly and oil separates.
Customization and Experimentation: Feel free to experiment by introducing additional spices, herbs, or regional variations to personalize the dish according to taste preferences.
Accompaniments: Serve Murgir Lal Jhol with steamed Basmati rice, naan, roti, or jeera rice for a complete and satisfying meal. These options complement the flavors of the fiery chicken curry excellently.

Nutrition Info (Estimation Only)

Nutrition Facts
Murgir Lal Jhol | Fiery Red Chicken Curry
Amount per Serving
Calories
 
352
Calories from Fat 153
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Cholesterol
 
102
mg
34
%
Sodium
 
3568
mg
155
%
Potassium
 
887
mg
25
%
Carbohydrates
 
15
g
5
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
37
g
74
%
Vitamin A
 
957
IU
19
%
Vitamin C
 
2
mg
2
%
Calcium
 
73
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Murgir Lal Jhol is a highly delectable dish spiced up with Kashmiri red chilis and dry red chilis.

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The fiery red color of the entire dish makes it mouthwatering and savory.

A touch of sugar and the aromatic Indian garam masala make it perfect for a delightful lunch or dinner.

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