Among many cherished recipes, today I am sharing this “Desi Murgir Jhol” (Country Chicken Curry) from my grandmother’s diary. This recipe holds a special place in my heart. During my early childhood, she would prepare this for me every Sunday, making it more of an emotion, than a dish really. This dish represents the quintessential Bengali cuisine with a Tripuri touch.
Desi Murgir Jhol
Ingredients
- Country Chicken: 1 kg
- Onion: 400 gms
- Potato: 500 gms
- Garlic: 1 whole bulb
- Ginger: 2-3 inches
- Green chilies: 4-5
- Dry red chilies: 2-3
- Bay leaves: 1-2
- Cinnamon sticks: 3-4
- Cardamom: 3-4 pods
- Salt: ½ tbsp (for marination) & 1 tbsp (for cooking)
- Turmeric powder: ½ tbsp (for marination) & 1 tbsp (for cooking)
- Red chili powder: ½ tbsp (for marination) & 1 tbsp (for cooking)
- Garam masala: ½ tbsp
- Meat masala: 1 tbsp
- Warm water: 2-3 cups
Method:
- Start by cleaning the country chicken (1 kg) thoroughly.
- Marinate the chicken with salt, turmeric powder, red chili powder, and garam masala. Mix well and let it rest for at least 1 hour.
- Cut the potatoes in half and fry them in hot oil with a pinch of salt and turmeric until they turn golden brown. Set them aside.
- Thinly slice the onions.
- In the same kadhai (wok), add bay leaves, dry red chilies, cardamom, and cinnamon. Once aromatic, add the sliced onions and fry them until golden brown.
- Add the marinated chicken and fried potatoes, one after another.
- Add all the remaining spices: salt, turmeric powder, red chili powder, and meat masala. Cook on high flame, stirring well.
- Pour in the warm water, cover the kadhai with a lid, and let the chicken cook on medium flame for about 30 minutes until tender.
Your Desi Murgir Jhol is ready! Serve hot with steaming rice (gorom bhaat) and enjoy.
Watch this recipe here – Desi Murgir Jhol
Diptanu Sarkar is a Bengali from Tripura, a northeastern state of India. He is currently pursuing a B.Tech in Electrical Engineering while also nurturing his passion for cooking. Diptanu loves sharing everyday local dishes that blend Bengali and Tripuri cuisines, offering a glimpse into the flavors of his culture.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.