Soups
Murgir Jhol
Ingredients
- - 500 g chicken, bone-in, cut into pieces
- - 2 tbsp mustard oil
- - 1 medium onion, finely chopped
- - 1 tbsp ginger-garlic paste
- - 1 tsp turmeric powder
- - 1/2 tsp red chilli powder
- - 1 tsp cumin powder
- - 1 medium potato, quartered
- - 1 tomato, chopped
- - 750 ml (3 cups) water
- - Salt, to taste
- - 2 tbsp fresh coriander, chopped
Method
- Heat the mustard oil in a pot over medium heat and fry the onion until soft and lightly golden.
- Add the ginger-garlic paste and cook for 1 minute until fragrant.
- Stir in the turmeric, chilli powder and cumin powder, cooking for 30 seconds.
- Add the chicken pieces and sear for 5 minutes, turning to coat in the spices.
- Add the potato and tomato, stirring well, then pour in the water and season with salt.
- Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until the chicken and potato are tender and the broth is light and fragrant.
- Stir through the fresh coriander and serve hot with steamed rice.
Introduction: Murgir jhol is a thin, soupy chicken curry often given to those recovering from illness or served on rainy days for its warming, restorative quality.
Cultural Background: Murgir jhol is a thin, soupy chicken curry often given to those recovering from illness or served on rainy days for its warming, restorative quality. Unlike thicker chicken curries, jhol is deliberately light and brothy, flavoured simply with onion, turmeric and a touch of cumin.
Tips: Keep the broth thin and light rather than reducing it too far; jhol is meant to be soupy, not a thick curry.
Variations: Fish or mutton can replace chicken using the same method, adjusting cooking time accordingly.
Vegetarian/Vegan: Not vegetarian; a vegetable jhol using mixed vegetables makes a suitable vegan alternative.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium-low heat until warmed through.
Nutrition: Per serving (approx.): 240 kcal, 22 g protein, 11 g fat, 12 g carbohydrates, 2 g fibre
FAQs:
Q: – Is murgir jhol the same as chicken curry?
A: It is lighter and soupier than a typical thick curry.
Q: – Can I make it ahead?
A: Yes, the flavour deepens after a day in the refrigerator.