If you grew up eating Bengali food, then you’re likely already familiar with the delightful, simple Patla Murgi Jhol. This thin and mildly spiced chicken curry is a staple in many Bengali households. It’s light on the stomach, giving a cozy feel at every bite.
Patla Murgi Jhol, literally translating to "thin chicken curry," is a straightforward dish that focuses on the natural flavors of its ingredients rather than overpowering spices.
It doesn’t rely on heavy cream or butter or even garam masala. With just a few basic spices, this Patla Murgi jhol with steamed white rice and squeeze of lemon juice is ultimate satisfaction dinner idea.
Ingredients you need for Patla Murgi Jhol
Chicken curry cut - When I say curry cut, I mean chicken pieces that are cut into small pieces. Skin removed. The pieces are a mix of with bones and boneless chicken pieces.
Red onion - You need thinly sliced red onion. You can use white or yellow too, but the pungent flavor of red onion adds to the taste.
Potato - Most Bengali home style chicken or mutton curry calls for at least 1 potato cut into big chunk size. The potatoes, as it cooks with the chicken, add starch to the gravy, adding that comfort creamy texture to the gravy.
Spices - Cumin Seeds, Coriander Seeds, Fennel seeds and Turmeric powder are the only ground spices used. And you add a couple bay leaves in the beginning of cooking.
Mustard Oil - We like to prepare non-vegetarian curries using Mustard oil. If you don't have mustard oil, you can use vegetable oil too.
Steps to prepare
1- Marinate the chicken pieces with the ground spices mentioned in the recipe card, along with salt and turmeric. Let it marinate for at least 4 hrs or overnight for best result.
2- When you are ready to prepare the chicken curry, heat mustard oil in a heavy bottom pan and add the potato that is cut in big chunk size. Fry just for a while with salt and little turmeric powder to sear all around.
3- Take the potatoes out of the oil and add the bay leaf. Let it sizzle for a minute and then add slices of onion. Season with little salt and sugar.
4- Add the grated/pounded ginger garlic and cook for a couple of minutes.
5- Add the marinated chicken and toss it around for a few minutes.
6- Pour enough water to cover the chicken and bring the water to boil.
7- Add the potato cubes that were kept aside along with green chili. Toss it around. Cover and let it simmer in medium heat for 15 minutes.
8- Taste for salt once done, and add more if needed. Serve Patla Murgi Jhol with steamed white rice.
Tips for the Perfect Patla Murgi Jhol
Quality of Ingredients: Fresh, good quality chicken will make a significant difference in the taste.
Mustard Oil: This oil is traditional in Bengali cooking, giving the dish its unique flavor. If you don’t have mustard oil, you can use vegetable oil, but the taste will slightly differ.
Slow cookingand not pressure-cooking: Letting the curry simmer on medium heat ensures that the chicken absorbs all the flavors from the spices.
FAQs
How is Patla Murgi Jhol different from other chicken curries?
Unlike many other Indian chicken curries, Patla Murgi Jhol has a thinner consistency and uses fewer spices, focusing on the natural flavors of the ingredients. It doesn’t contain heavy creams or butter, making it a lighter option.
Can I make Patla Murgi Jhol without potatoes?
Yes, you can omit the potatoes if you prefer. However, potatoes are a common addition in many Bengali curries and contribute to the overall texture and flavor of the dish.
Is it necessary to marinate the chicken?
I prefer to marinade chicken for any chicken dish as it makes a huge difference in flavor and texture of the chicken when prepared. You need to marinate at least for 2 hours, if not overnight.
What can I do if my curry turns out too thick?
If your curry turns out thicker than desired, simply add some water, and adjust the seasoning if needed.
Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guarantees a delicious outcome. So, the next time you crave a comforting meal, try making Patla Murgi Jhol and experience the magic of Bengali cuisine.
Patla Murgi
If you grew up eating Bengali food, then you’re likely already familiar with the delightful, simple Patla Murgi Jhol. This thin and mildly spiced chicken curry is a staple in many Bengali households. It’s light on the stomach, giving a cozy feel at every bite.
1 and ½LbChicken pieces (Skinless chicken pieces with bones in )
1 or 2 Large sizePotato
1Red onion
1InchFresh ginger
3ClovesGarlic
3tablespoonMustard oil
Salt to taste
Spices for Chicken marinade
1tablespoonSalt
1Tbsp Cumin powder
1tablespoonCoriander powder
½tablespoonFennel powder
1teaspoonTurmeric powder
Instructions
In a mixing bowl, add the chicken pieces along with all the spices from the marinade. Mix it around and let it rest for a minimum of 2 hours. Letting the chicken marinate for overnight will definitely enhance the flavor.
When you are ready to prepare, peel the potatoes and cut in big chunk size. Thinly slice the onion and pound the ginger garlic together.
In a heavy bottom pan, heat the mustard oil and add the potatoes. Sprinkle a little salt and turmeric and fry the potatoes to sear the sides. Take it off once done. At this point, we are not cooking the potatoes fully. The potatoes will finish cooking with the chicken.
To the same pan, add a little more oil if needed. Then add the bay leaf and let it sizzle to release the aroma. Scatter the sliced onion along with grated/pounded ginger garlic. Season with a little salt and toss it around to cook the onion. It will take roughly 2 to 3 minutes.
Add the marinated chicken and toss it around to mix everything. Let it sizzle and cook for 2 minutes.
Drop the fried potato chunks and add enough water (preferably hot water) to submerge the chicken and potatoes.
Bring the water to boil in high heat, then toss every thing. Reduce the heat to medium, cover the pan and let it simmer for 15 minutes.
After 15 minutes, chicken should be cooked. If you use very big chicken pieces, then it might take more time to cook.
Finally, check for salt and add more if needed. Add a couple or more green chili. Based on how much heat you prefer, slit the chilies in half or add whole. Let the chicken simmer for 3 minutes uncovered. This is only for the chilies to add flavor instead of making it very spicy.
Serve Patla murgi jhol warm with steamed white rice and squeeze lemon juice on top.
