Bengali style Chicken curry 

The way I cook meat is highly influenced by Bengali cooking because that’s where I learnt cooking meat and seafood. This curry is one of the first dishes I learnt to cook – chicken cooked with big chunks of potatoes and served with either steamed rice or roti (flatbread). This style of cooking meat with potatoes is a Bengali specialty, not common anywhere else. My husband says eating meat was a big affair for him as a child. It was fish everyday and once a week mutton (goat). Chicken has entered the Bengali kitchen much recently. I know lot of Bengalis who don’t eat chicken, despite their love for meat. This chicken curry is very common in my kitchen and make great weekday meals. I make this gravy thicker than usual so it tastes better with roti.


murgi jhol



Chicken (thigh and drumstick) – 1 kg
Potatoes – 3 medium, cut into big cubes
Onion – 2 large, thinly sliced
Tomato – 2 medium, chopped or 3 tbsp tomato paste
Ginger – 2 inch, paste / finely grated
Garlic – 5-6 cloves, paste / grated
Cardamom – 3-4
Cinnamon – 1 inch piece
Cloves – 3-4
Peppercorn – 7-8
Dry red chilli – 1-2
Turmeric powder – 1 tbsp
Red chilli powder / paste – 1 tsp or as per taste
Cumin powder / paste – 2 tbsp
Salt – to taste
Garam masala – 1 tsp 
Oil – 5 tbsp
Coriander leaves for garnish


  1. Wash the chicken thoroughly and set aside. Cut the large pieces into smaller chunks
  2. Heat a large fry pan/kadhai and add oil. Add the onion and fry until golden brown
  3. Add the ginger, garlic, whole spices and fry for a minute
  4. Add the chicken and potato pieces and fry for 3-4 minutes
  5. Add tomatoes, turmeric powder, red chilli powder, cumin powder, salt and mix well
  6. Cook until the tomatoes are cooked and oil separates
  7. Add 2 cups of warm water and mix well. Simmer covered for about 20 minutes until the chicken and potatoes are completely cooked
  8. Turn off the heat. Add garam masala and mix well
  9. Garnish with coriander leaves and serve hot with roti or rice


  • For authentic Bengali taste use mustard oil (if you find it too strong just add a teaspoon to the cooking oil). Also use cumin paste and red chilli paste instead of powder


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