Murgir Lal Jhol | Fiery Red Chicken Curry
Murgir Lal Jhol is a vibrant and fiery red chicken curry with aromatic spices and intense flavors, primarily derived from Kashmiri red chilis.
Ingredients
- 1 kg Chicken (cut & cleaned)
- 3 tbsp Ginger garlic paste
- 1½ 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
- 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.
- 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.)
- 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.)
- 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.)
- 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.
- 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.
- Add the marinated chicken, stir fry for 2 minutes, then cover and cook in medium heat until moisture comes out from the chicken.
- Uncover the chicken, moisture has come out from the chicken pieces, now add the fried potatoes, and stir fry until the water evaporates.
- 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.)
- After 15 minutes, uncover and add ½ tbsp garam masala into the fiery red chicken curry. Turn off the heat.
- Murgir Lal Jhol or fiery red chicken curry is ready.
- Transfer Murgir Lal Jhol or fiery red chicken curry to a bowl.
- Serve it with steamed rice, jeera rice, naan, roti, or paratha.
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Notes
The recipe is customizable and therefore you can modify the spice levels according to your taste preference. You may also add nuts and cream to give a distinct taste and flavor profile to the dish along with a vibrant color with balanced heat.
It is enough to marinate the chicken pieces with the spices for half an hour. However, you can add curd along with the spices for marination and keep the chicken for longer time if you want to have a more intense taste and flavor in your dish.
I fry the potatoes before adding them to the curry and also sauté the spices in hot oil. This will add to the texture and flavor of the dish. However, make sure you fry them carefully and add them gently to the hot oil to prevent splattering.
Check the consistency of the gravy and add water in small portions if needed. This will ensure even cooking and a thicker gravy.
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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