How To Make Chicken Jhol

A simple chicken jhol curry made with a handful of ingredients.

Chicken curry is a food originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia and Great Britain, and the Caribbean (where it is commonly known as curry chicken). A variety of spices are offered, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, curry chicken is often made with pre-made spice blends known as curry powder.

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  • 1. Chicken(Deshi) – 1 kg
  • 2. Onion Julian – 1.5 Cup
  • 3. Garlic Paste – 2 Tea Spoon
  • 4. Red Chili Powder – 1 Table Spoon(Variable)
  • 5. Turmeric – 2 Tea Spoon
  • 6. Cumin Powder – 1.5 Tea Spoon
  • 7. Bay Leaf – 4 Piece
  • 8. Cardamon – 7 piece
  • 9. Cinnamon Stick – 2 inch
  • 10. Black pepper – 8 piece
  • 11. Fenugreek – 20 Dana
  • 12. Salt – to Test
  • 13. Oil – 1/4 Cup


  1. After cutting the chicken, clean it well and strain the water, keep aside.
  2. Heat oil in a pan.
  3. Once the oil is hot, put the fenugreek, bay leaves, and keep on frying until golden brown.
  4. Put the onion slice keep on frying until light brown then put garlic paste mix it well and cooked it 2 minutes.
  5. Now keep the flame low .put turmeric powder, red chili powder, cumin powder directly in the pan. Mix it quickly makes sure it’s doesn’t burn.
  6. Add salt and litter water and mix again.
  7. Put the water. You can also put only milk instead of water. I used water because I don’t like milk. But milk here to enhance the richness and creaminess of the dish.
  8. Make sure the gravy is ready when the oil comes out of the spice.
  9. then add whole spice cinnamon, cardamon, black pepper.
  10. Once the gravy is ready, put the chicken pieces and mix it well with the gravy.
  11. Cover the pan, cooked it 5-minute medium flame then add 3 cup water and keep on cooking for 20 minutes.
  12. Stair the chicken and cover it and add curry powder and cook it for 5 minutes.
  13. After a while, the gravy has come to the right consistency. Like it should be not so thin or not so thick.
  14. It’s almost ready.
  15. Serve with hot with steaming rice.
  16. Ready to eat Chicken Jhol.

You may be looking for more chicken recipes. Please comment below. I will try to make your favorite video.

Chef Nazim

My interest in culinary art was inspired by my mother. I have loved cooking since childhood. We have had the opportunity to learn Bengali-Indian cuisine for almost twenty years with various chefs at our own New Panahar Hotel & Restaurant. Read More...

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