Bengali food · chicken

Mangsho Bhaath

We had murgi jhol and bhaath for Sunday dinner and I think I cooked after a long time. Reason P and I were in a car crash, I was the one driving, terrible incident, thankfully non of us were badly injured, just bruises, cuts, sprains a few hours in the hospital we were both out, but the horror and the nightmare of the accident is still very fresh as if it just happened. The last 10 days have bee filled with unrest to say the least and all bandaged up as well.

Sunday Chicken Curry

Sunday, was the first time in about 10 days I managed to drag myself out of the bedroom and off the sofa to the kitchen and after this incident, all I wanted was some comfort food and being a Sunday, there is only one thing a Bengali wants on a Sunday; Chicken curry and rice. There I said it; but to be honest it does not have to be a Sunday to love this , I guess the aura and myth that we Bengalis have created around this dish, has given Murgir jhol a  larger than life image. The memories of this curry is very dear to me, ma use to; well she still does; cook chicken curry as many times in a month as possible and if I happen to be in the house, I would pretend to be busy and appear disinterested, though I would find enough excuses to visit the kitchen every now and then. I would patiently count the whistles of the pressure cooker as ask ma ebaar ki hoyeche (is it ready yet). This time, P was the one yelling in, some things never change, I had not pre-planned this but after a conversation with my brother over in the UK and my sister in Canada , I decided to go the desi bong way, Chicken curry and rice…


  • chicken- 2lb
  • Potatoes-4 quartered
  • For the marinade:
  •    a) turmeric- 1 teaspoon
  •    b) Red chilli powder-1 teaspoon
  •    c) Yogurt-5 tablespoons
  •    d) Lime juice-2 tablespoon
  •    e) Mustard oil- 4 table spoon
  •    f) Salt-1 teaspoon

For the Curry: (Jhol)

  • Onion- 1 large (my friends here in the US, I use just over half an onion given its size) chopped into half moon
  • Ginger Garlic paste-4-5 tablespoon (please home made ones)
  • Cardamom-3-4
  • cloves-5
  • Cinnamon-2 inches stick
  • Pepper corn-8-10
  • bay leaves-4-6 ( for Indian bay leaves-3 are more than enough)
  • turmeric-2 teaaspoon
  • Red-chillie powder (I used kashmiri red chilli powder for the colour) -3 teaspoon
  • Coriander powder-2 teaspoon
  • Mustard oil (you can use Canola or vegetable oil)-be genrous-507 table spoons
  • 2 large finely chopped tomatoes
  • Green chillies
  • Salt to taste.


Start my marinading the chicken for about 3-4 hours, best if you can do so over night. Next heat a deep kadhai/wok with the oil.  Temper the whole spices along with bay leaves, when they begin to crackle add the onions along with a pinch of sugar, this helps the onion to caramalise faster. Once they begin to turn golden brown, add the ginger garlic paste and temper for about 3-4 mins on medium heat. Now add the turmeric, red chilli and coriander powder and continue to saute, once the oil begins to separate, add the chopped tomato and continue cooking till the tomatoes mash and mix well with the spices. Add the potatoes and saute them for a while. Now add the chicken and the marinade and occasionally stir, this part of slow cooking is called Kosha, Once the oil begins to separate and bubbles begin to rise, it is done. At this point you can either continue to cook in the wok or transfer to a pressure cooker. Once in the cooker, you could add 1/2 cup of water , if you feel there is little gravy but don’t add too much as chicken will release water once it is put on steam. Let it cook on medium heat for about 15 mins. By now the chicken and the potato is cooked, garnish with green chillies, coriander leaves and some lemon juice. Serve with rice or even chapattis work great.

One of best feel good food you can get 🙂

5 thoughts on “Mangsho Bhaath

  1. Oh Gosh Ekta biraat faraa gelo…Good to know that you guys are safe and ok. Murgir jhol and plain rice is a match made in heaven…Looks delicious

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