Bengali Chicken Jhol
- 80 min
- medium
- Serves 4
Bengali chicken jhol cooked with mustard oil, potato, whole spices and onion tomato masala. Medium-spicy, serves 4, about 1 hour 20 minutes.
Good for: Party
Ingredients
Chicken750 grams
Salt1½ tsp
Turmeric Powder3 grams
Mustard Oil5 tbsp
Potato, Quartered450 grams
Bay Leaves1 grams
Cinnamon3 grams
Green Cardamom1 grams
Cloves1 grams
Cumin1 tsp
Onion, Thinly Sliced2
Ginger Garlic Paste, Paste15 grams
Green Chilli, Slit8 grams
Tomato, Chopped2
Coriander Powder2 tsp
Red Chilli Powder1 tsp
Sugar½ tsp
Water500 ml
Garam Masala Powder½ tsp
Coriander Leaves, Chopped4 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 567kcal | 2268kcal |
| Protein | 43g | 170g |
| Carbohydrate | 31g | 125g |
| Fat | 31g | 124g |
| Fibre | 5.6g | 22g |
| Sugar | 5.1g | 20g |
Cookd masalas for chicken
Method
Wash and peel the potatoes, then cut them into quarters. Peel and thinly slice the onions, and wash and chop the tomatoes. Wash the green chillies and coriander leaves, then slit the chillies and chop the leaves.
Mix the chicken with salt and turmeric powder in a bowl. Coat all the pieces well and keep them aside while you prepare the curry.
Heat the mustard oil in a kadai on medium heat for 2 minutes until it starts to smoke lightly. Add the potatoes and fry for 5 to 6 minutes, turning them, until they are lightly golden. Remove them from the kadai.
Add the bay leaves, cinnamon, cardamom, cloves and cumin seeds to the same kadai, then fry on medium heat for 1 minute until they sizzle. Add the onion and cook for 6 to 8 minutes until golden. Add the ginger garlic paste and green chillies, then cook for 1 minute until the raw smell fades. Add the tomatoes and cook for 4 to 5 minutes until soft.
Add coriander powder, red chilli powder and sugar. Cook on low heat for 2 minutes, stirring often, until the raw smell of the spices fades and oil shows at the sides.
Add the chicken and fry on medium heat for 8 to 10 minutes until it changes colour and the masala coats the pieces. Add the fried potatoes and water. Bring to a boil on high heat for 3 to 4 minutes until the gravy bubbles well. Cover and simmer on low heat for 15 to 18 minutes until the potatoes are soft and the thickest chicken piece has no pink meat near the bone and its juices run clear.
Add garam masala powder and coriander leaves. Simmer uncovered on low heat for 2 minutes until the gravy is hot and slightly thick, then switch off the flame.
Before you start
- How long does Bengali Chicken Jhol take?
- 1 hour 20 minutes from start to finish. That is 20 minutes of preparation and 1 hour of cooking.
- How many people does Bengali Chicken Jhol serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Bengali Chicken Jhol vegetarian?
- No, it contains meat or fish.
- Is Bengali Chicken Jhol spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Bengali Chicken Jhol?
- 750 grams Chicken, 450 grams Potato, 5 tbsp Mustard Oil, 3 grams Turmeric Powder, 1 grams Bay Leaves, 3 grams Cinnamon, and a few more listed on this page.
- Do I need a pressure cooker for Bengali Chicken Jhol?
- No, it is cooked in an open pot.
- How many calories are in Bengali Chicken Jhol?
- About 567 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.
