Murgir Laal Jhol with Aloo

This is a classic Bengali Sunday special! Light yet spicy, filled with the comforting flavor of red chili and soft potatoes soaked in curry.
Ingredients:
For Marination:
• Chicken – 800g (with bone, cut into medium pieces)
• Yogurt – 3 tbsp
• Ginger paste – 1 tbsp
• Garlic paste – 1 tbsp
• Turmeric powder – 1 tsp (Mahanadi Turmeric Powder)
• Red chili powder – 1½ tsp (Mahanadi Kashmiri Red Chili Powder)
• Salt – to taste
For Curry:
• Potatoes – 2 large (peeled and halved)
• Onion – 3 medium (thinly sliced)
• Tomatoes – 2 medium (chopped or pureed)
• Green chilies – 2 slit
• Bay leaves – 2
• Dry red chilies – 2
• Cinnamon – 1 stick
• Green cardamom – 3
• Mahanadi Garam Masala – 1 tsp
• Sugar – ½ tsp
• Mustard oil – 4–5 tbsp
• Water – 1½ cups (adjust for gravy)
Preparation Steps:

Step 1: Marinate the Chicken
1. In a bowl, combine:
• Chicken
• Yogurt
• Ginger & garlic paste
• 1 tsp Mahanadi Turmeric Powder
• 1 tsp Mahanadi Kashmiri Red Chili Powder
• Salt
2. Mix well and marinate for at least 1 hour.
Step 2: Fry the Potatoes
1. Heat mustard oil in a deep kadai till it smokes lightly.
2. Add the potato halves.
3. Fry until they turn golden and set aside.
Step 3: Prepare the Curry Base
1. In the same oil, add:
• Bay leaves
• Dry red chilies
• Cinnamon, cardamom, cloves
2. Add sliced onions with ½ tsp sugar (helps caramelize).
3. Sauté till onions turn golden brown.
Step 4: Cook the Masala
1. Add chopped tomatoes or tomato puree.
2. Add:
• ½ tsp Mahanadi Turmeric Powder
• ½ tsp Mahanadi Red Chili Powder
3. Cook until oil separates and the masala is well-cooked.
Step 5: Add Chicken & Potatoes
1. Add the marinated chicken.
2. Sauté on medium heat for 10–12 minutes till it browns slightly.
3. Add the fried potatoes and mix well.
Step 6: Simmer the Jhol
1. Add 1½ cups warm water.
2. Cover and simmer for 20–25 minutes on low flame till:
• Chicken is cooked
• Potatoes are soft
• Oil floats to the top
Step 7: Finish & Serve
1. Sprinkle 1 tsp Mahanadi Garam Masala and stir gently.
2. Add slit green chilies for aroma.
3. Turn off the flame. Let it rest for 5 minutes.
Serve Hot With:
• Steamed Gobindobhog rice
• Bengali-style parboiled rice
• Or luchi (poori) if you want a festive feel
Mahanadi Spices Used:
• Mahanadi Turmeric Powder – adds color and earthiness
• Mahanadi Kashmiri Red Chili Powder – gives the signature red color without too much heat
• Mahanadi Garam Masala – adds warmth and depth at the end
Why choose Mahanadi Spices?
Rich Aroma: The earthy, slightly bitter aroma enhances traditional Bengali dishes, especially when tempered in mustard oil.
Bright Red Hue: Adds a deep red color to dishes without overwhelming heat.
Authentic Taste: Enhances the warm, complex flavors typical of Bengali meat dishes.