Bengali Chicken Curry (Lal Murgir Jhol) Authentic West Bengal Chicken and Potato Curry Recipe

sukhmanipantal
Jun 4
3 min read

Lal Murgir Jhol is a traditional and authentic Bengali chicken curry from the eastern Indian state of West Bengal. This light yet fiery chicken and potato curry is a staple in Bengali homes, where it is often served with steamed rice for a comforting everyday meal. Unlike rich restaurant-style curries, Bengali chicken curry relies on simple spices, mustard oil, potatoes, and a flavourful chilli paste to create a thin, aromatic gravy packed with warmth and character. If you are looking for an authentic Bengali chicken curry recipe, this classic Lal Murgir Jhol is easy to make and full of homestyle flavour.

Serves: 4

Preparation time: 15 minutes

Cooking time: 35 minutes

Ingredients

For the chilli paste

2–3 Kashmiri red chillies

1–2 dried red chillies (optional)

2 cloves

1 tsp coriander seeds

1 tsp cumin seeds

4–5 black peppercorns

50 ml warm water

For the chicken marinade

500 g chicken on the bone

1/2 tsp turmeric

1/2 tsp Kashmiri red chilli powder

1 tsp ginger-garlic paste

1 tbsp mustard oil

1/2 tsp salt

For the potatoes

2 tbsp mustard oil

2 medium potatoes, peeled and quartered

Pinch of salt

Pinch of turmeric

For the curry

Oil used for frying the potatoes, plus 1 tsp extra if needed

1 bay leaf

1 brown cardamom

1–2 dried red chillies (optional)

2 garlic cloves, finely chopped

1 inch ginger, finely chopped

2 medium onions, sliced

Prepared chilli paste

1 tsp coriander powder

1/2 tsp cumin powder

1 tsp garam masala

1 tbsp yoghurt

Salt to taste

200 ml warm water

Fresh coriander, chopped, for garnish

Method

Blend all the chilli paste ingredients into a smooth paste and set aside.

In a bowl, combine the chicken with the turmeric, Kashmiri red chilli powder, ginger-garlic paste, mustard oil and salt. Mix well and leave to marinate while you prepare the remaining ingredients.

Heat the mustard oil in a pan and fry the potatoes with the salt and turmeric until lightly golden. Remove and set aside.

Using the same oil, add the bay leaf, brown cardamom and dried red chillies, if using. Fry for a few seconds until fragrant.

Add the garlic, ginger and sliced onions. Cook for 8–10 minutes until the onions are deep golden brown.

Stir in the prepared chilli paste and fry for 2–3 minutes, allowing the spices to release their flavour.

Increase the heat and add the marinated chicken. Stir well and cook until the chicken is sealed and lightly coloured.

Reduce the heat and add the coriander powder and cumin powder. Mix thoroughly.

Add the yoghurt and salt, stirring continuously over a low heat to prevent the yoghurt from splitting.

Return the fried potatoes to the pan and pour in the warm water. Stir well, cover and cook for 15–20 minutes, or until the chicken and potatoes are tender.

Mix the garam masala with a spoonful of the hot gravy and stir it back into the curry. Cook for 1 minute.

Finish with fresh coriander and serve hot with steamed rice.

This recipe is not in my latest cookbook, No Worries, Just Chicken Curries, however if you like this regional delight - check out the 73 regional chicken recipes from the carious corners of India. The cookbook is available on Amazon UK for £14.25

Happy Cooking!