Sublime Patla Murgir Jhol

January 9, 2016

Everyone needs a go to 3 in 1 meal. Mine is chicken curry, or Patla Murgir Jhol, cooked the Bengali way: a lightweight, flavoursome dish steeped in gentle spices that saves time, heals the belly and nourishes the soul. Did I mention a large pot of this deals with two meals and more? And no one will compain about leftovers either!

This recipe is from my little sister’s mother-in-law, which is a very close relation in India, I will have you know! She was over in sumer and cooked this for all of us. As we licked our fingers clean, my son squealed: why can’t you cook like this for me mummy? Slightly missing the point of my decade of Indian cooking and blogging!

So I nabbed the recipe and here it is. Aunty didn’t use any chilli powder in this, or a pureed tomato, which would have been usual. But you totally can, adding it with the other spices. It’s yours for cooking, experimenting and enjoying.


Murgir Jhol 550


Feeds 4:

  • 1.5kg chicken pieces on the bone, skinless
  • 4 tbsp Greek Style Natural yoghurt (full fat)
  • 1.5 large onions
  • 4 bay leaves
  • 4 whole green cardamom
  • 4 Cloves
  • 1” Cinnamon stick
  • 1 tbsp each Ginger and garlic paste
  • 1.5 tsp Turmeric powder – 1 1/2 tsp
  • 2 tsp Coriander powder
  • 1.5 tsp Chopped coriander leaves
  • 1 tsp salt
  • 3/4 tsp sugar
  • 1 tomato (optional)
  • 1 tsp chilli powder (optional)
  • Half tsp garam masala
  • 1/4 tsp nutmeg
  • 4 tbsp oil
  • Hot water


Coat the chicken pieces with the yoghurt and set aside in a mixing bowl. Bring the oil to heat on high in a large pot, and while it’s warming up peel and chop roughly the onions.

When the oil is hot, add bay leaves, cardamoms, cloves and cinnamon. As they splutter, add chopped onions.
Saute the onions for five minutes, then add ginger and garlic paste. Saute this for another 5 minutes. Then add chicken pieces and stir through for 10 minutes.

Next, add the turmeric powder, coriander powder, coriander leaves, salt and sugar.  If using tomato, puree it or grate it finely and add it with the chilli powder now. Saute for a couple of minutes time. Now add a cup of hot water, cover and simmer for 15 minutes until the chicken is cooked.

Finish by stirring through the nutmeg and garam masala. Taste for salt and add more if you need to. Sprinkle the chopped coriander and serve the Patla Murgir Jhol with steaming hot Basmati rice and sliced lime.




5 Responses to “Sublime Patla Murgir Jhol”

  1. lucy Says:

    July 4th, 2016 at 2:08 am

    Hi, I wondered how important the nutmeg is in this recipe, will it be ok without it/is there a substitute? Thank you.

    You can totally leave it out if you don’t have it M x

  2. Aditi Says:

    May 3rd, 2016 at 4:22 am

    Hi! How many people does this curry serve?

    And do you have any tips if I am scaling the recipe down to 2-3 servings?

    Hi, this serves four generously (post now updated) and you can halve it. Although it’s so yum, you’re better off making more so you have leftovers :-) M x

  3. Shilpa Chatterjee Says:

    January 22nd, 2016 at 4:35 am

    Chicken is my favroute and love make different dishes from it, this recipe is new for me and would try it at home. Just wanted to know do I have to use any particular oil while cooking or I can use any one.

    Plain ol’ vegetable or Canola or sunflower work best in this. Basically, any colourless/flavourless oil. Good luck! M x

  4. Mallika Says:

    January 10th, 2016 at 9:20 pm

    LOL Ann, if this continues there will be no Santa next year for sure!! x

  5. ann Says:

    January 10th, 2016 at 3:41 am

    I can taste this! Tell your son that Santa does not visit little boys when they belittle their Mothers cooking….lol.

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