Murgir Patla Jhol (Bengali Style Chicken Curry With Potato) Recipe

Recipe By Slurrp

Murgir Patla Jhol is a traditional Bengali style chicken curry with potatoes. This dish is known for its thin and flavorful gravy, which is made with a blend of aromatic spices and a hint of sweetness. The chicken is cooked until tender and the potatoes add a delicious texture to the curry. It is typically served with steamed rice or roti, making it a comforting and satisfying meal.

4.8
22 Rating -
Rate
Non Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Murgir Patla Jhol (Bengali Style Chicken Curry With Potato)
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Ingredients for Murgir Patla Jhol (Bengali Style Chicken Curry With Potato) Recipe

  • 166.67 gram Chicken, Cut Into Pieces
  • 0.67 Potatoes, Peeled And Cubed
  • 0.33 Onion, Finely Chopped
  • 0.67 Tomatoes, Chopped
  • 0.67 Green Chilies, Slit
  • 0.67 tablespoon Yogurt
  • 0.33 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • 0.33 teaspoon Ginger Garlic Paste
  • 0.67 tablespoon Oil
  • 0.33 stick Cinnamon
  • 0.67 Cardamom Pods
  • 1.17 Ves
  • As required Salt To Taste
  • as needed Fresh Coriander Leaves For Garnish

Directions: Murgir Patla Jhol (bengali Style Chicken Curry With Potato) Recipe

Cooking Directions

  • STEP 1.Marinate the chicken with yogurt, turmeric powder, red chili powder, and salt.
  • STEP 2.Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves.
  • STEP 3.Add chopped onions and saut茅 until golden brown. Then, add ginger-garlic paste and cook until fragrant.
  • STEP 4.Add the marinated chicken and cook until it changes color.
  • STEP 5.Add chopped tomatoes, green chilies, and potatoes. Cook for a few minutes.
  • STEP 6.Add water, cover the pan, and let it simmer until the chicken and potatoes are cooked through.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Marinating the chicken for at least 30 minutes will enhance the flavor.
  • Adjust the spice level according to your preference by adding more or less chili powder.
  • For a thicker gravy, you can add a paste of cashews or poppy seeds.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the Murgir Patla Jhol with steamed rice or roti for a complete meal.
Nutrition
value
628
calories per serving
27 g Fat37 g Protein68 g Carbs36 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    37g
  • Carbs
    68g
  • Fiber
    36g

MacroNutrients

  • Carbs
    68g
  • Protein
    37g
  • Fiber
    36g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    617mg
  • Iron
    11mg
  • Vitamin A
    6555mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    1mg
  • Vitamin B9
    96mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    57mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    209mg
  • Manganese
    18mg
  • Phosphorus
    451mg
  • Selenium
    38mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp