Bengali Chicken Curry with Potatoes (Aloo Diye Murgir Jhol)
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,
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
- 1½ 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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