Murgir Mangshor Jhol -A fiery red Bengali Chicken Curry Recipe

Murgir Mangshor Jhol | Bengali Chicken Curry

Being a hardcore non-vegetarian since birth chicken dish is something I can never resist. Murgir Mangshor Jhol is a typical authentic Bengali cuisine, it is a must have item on every Sunday in my home. It’s like if we don’t have chicken on weekends , we don’t consider it as a WEEKEND!!! In fact, I say, Sunday should be declared as “National Chicken Curry” day!

Murgir Mangshor Jhol | Bengali Chicken Curry

Heavenly delicious and mouth-watering, Murgir Mangshor Jhol (Bengali Chicken Curry) is a light simple chicken curry (soup) recipe commonly prepared in every Indian Bengali households and I’m very sure the ‘bong-chefs in their kitchen’ individuals are going to list chicken curry as their first ever chicken curry item they tried to cook as an amateur.

Murgir Mangshor Jhol | Bengali Chicken Curry

‘Murgi Mangshor Jhol’ also called as “Patla Murgir jhol”  steeped in gentle earthly spices , it is truly a lightweight and flavorsome dish that heals your tummy , your heart and gives you a heavenly food contentment. This traditional chicken curry from Bengal is devoid of whole garam masalas and relies more on the trio of onions, ginger and garlic. Also, this dish must be cooked with only mustard oil. The curry is characterized by its fierce red color along with well cooked potatoes. You will find millions of recipe’s on this specific dish on google or any other food sites but I suggest always go for the simplest recipe because this is the peculiarity of this chicken dish : being very simple yet very delicious in taste. Here is my recipe on ‘Murgir Mangshor Jhol’ – Bengali Chicken Curry being a typical Bengali living in Mumbai.

Murgir Mangshor Jhol | Bengali Chicken Curry

Now, if you look for the ‘simplest ingredients of this delicious chicken curry dish , I will list down the following things :

*Main Ingredients*

Cooking Time : 35-40 minutes.

Taste : Spicy

Course : Main

Ingredients :

Bone-In Chicken750 gm
Potatoes (Peeled and Halved)4 – 5 large
Tomatoes Chopped2 large
Onions Sliced3 medium
Ginger Paste1 tbsp
Garlic Paste1 tbsp
Cinnamon 1 large stick
Green Cardamom3
Black Pepper6-7
Bay leaf2
Dried Red Chilies2
Green Chiles Slit3-4
Turmeric Powder1 tsp
Red Chili Powder1 tbsp
Garam Masala Powder1 tsp
Salt As Per Taste
Sugar1 tbsp
Mustard OilTo Cook
*tbsp – tablespoon ; tsp – teaspoon*

Ingredients For Marination :

Bone-In Chicken 750 gm
Curd1 teacup
Onions Sliced1 large
Turmeric Powder1 tbsp
Red Chili Powder1 tbsp
Ginger Paste1 tsp
Garlic Paste1 tsp
Salt1 1/2 tbsp

How To Marinate :

  • In a large bowl, place the bone-in chicken pieces, add sliced onions, curd, red chili powder, turmeric powder, ginger paste, garlic paste, salt and mustard oil. Mix well and marinade. Set aside for 30 minutes.
  • Optional Step : For better results, pre-cook the bone-in chicken pieces in a pressure cooker to one whistle over a high flame and open the lid immediately once its done. This is especially done to make the chicken pieces extremely soft in texture, juicy and succulent with the marination ingredient-flavor more absorbed inside the chicken. (But again this is a completely optional step which I definitely recommend.)

Always clean and wash the chicken under tap water and strain the excess water and keep aside for 30 minutes before marination.

How To Cook :

  • Step 1 : In a large pot/ kadai, heat 5-6 tbsp mustard oil, add medium sized chopped potatoes, fry till they are golden brown over a high flame for 8-10 minutes. Once done, keep aside on a plate.
  • Step 2 : In the same large pot, heat 1-2 tbsp more mustard oil, add bay leaf, cinnamon, green cardamom, cloves, black pepper and red chilies. Fry till it it splutters on a medium-high flame. Add ginger paste and garlic paste, fry for 4-5 minutes over a medium flame till it changes color.
  • Step 3 : Add sliced onions over a high flame, fry for 10-12 minutes till it changes color to brown, sprinkle 1 tbsp red chili powder, mix well with the onions.
  • Step 4 : Add chopped tomatoes and 1 tbsp sugar, saute till its raw smell is gone. Fry over a high flame till it turns soft and mushy for 8-10 minutes.
  • Step 5 : Sprinkle salt, turmeric powder and 1 tbsp salt. Mix well with the ingredients. Add a splash of water and saute over a high flame for 8-10 minutes till oil separates.
  • Step 6 : Add in the chicken pieces in to the pot, mix well and coat the chicken with the gravy ingredients over a high well for 6-7 minutes.
  • Step 7 : Pour in 500 ml of water approx., add the fried potatoes and 3-4 slit green chilies. Mix well and simmer over a high flame. Cover the lid and bring it to a boil for 8-10 minutes straight. Keep stirring in between.
  • Step 8 : Open the lid and check for salt, add if required, cook for another 10 minutes over a medium flame until the curry is cooked and an aroma reaches your nose. The curry shouldn’t be either thick or too watery in texture. Once done, turn off the flame.
  • Step 9 : Serve hot with rice ,onions and lemon. That’s all!
Murgir Mangshor Jhol | Bengali Chicken Curry served with plain white rice and onions

Also, Murgi Mangshor Jhol must be served with plain steamed rice/basmati rice and salads, avoid your roti/naan with this dish particularly if, you truly wan to enjoy ‘Mangshor Jhol’ recipe.

Murgir Mangshor Jhol | Bengali Chicken Curry

So what have you planned for your Sunday Special meal? Go ahead and try “Murgi mangshor jhol’ if you haven’t made any plans yet! Happy Cooking! Also, wishing you all a very ‘Happy Halloween’.

Murgir Mangshor Jhol | Bengali Chicken Curry

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