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chicken jhal fry recipe.

 

🔥 Chicken Jhal Fry Recipe | Spicy Bengali Chicken Stir-Fry

Craving bold flavors with a serious kick? This Chicken Jhal Fry is a fiery Bengali-style chicken dish that combines aromatic spices, mustard oil, and green chilies to create a dry, spicy stir-fry that’s perfect with rice, paratha, or pulao. Quick, easy, and full of heat — this is not your average chicken curry!

📝 Ingredients

  • 500g bone-in or boneless chicken, cut into pieces
  • 2 medium onions, thinly sliced
  • 1 tbsp ginger-garlic paste
  • 3–4 green chilies, slit (adjust to taste)
  • 1 tomato, chopped (optional)
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder (or Kashmiri chili for color)
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • Salt to taste
  • 3 tbsp mustard oil (or vegetable oil)
  • Fresh coriander leaves (for garnish)
  • 1/2 tsp garam masala (optional)

🍳 Instructions

Step 1: Marinate the Chicken

  • In a bowl, mix chicken with salt, turmeric, and half of the chili powder.
  • Let it rest for 15–30 minutes for better flavor.

Step 2: Fry the Onions

  • Heat mustard oil in a heavy-bottomed pan until it reaches smoking point (for aroma).
  • Lower heat and add sliced onions. Fry until golden brown.
  • Add ginger-garlic paste and sauté until raw smell disappears.

Step 3: Cook the Chicken

  • Add marinated chicken to the pan. Cook on high heat for 3–4 minutes to sear.
  • Add remaining chili powder, cumin, coriander, and tomatoes (if using). Mix well.
  • Cover and cook on low for 12–15 minutes or until chicken is tender, stirring occasionally.

Step 4: Dry It Up

  • Remove lid and increase heat. Stir-fry the chicken until all moisture evaporates.
  • Add slit green chilies and garam masala. Fry for another 2–3 minutes.
  • Taste and adjust salt/spice.

Step 5: Garnish & Serve

  • Garnish with chopped coriander.
  • Serve hot with steamed rice, roti, or paratha.

🍽️ Serving Suggestions

  • Pair with steamed rice, lachha paratha, or khichuri.
  • Add a side of cucumber salad or onion rings for balance.
  • Serve with a wedge of lemon for extra zing.

🧊 Storage Tips

  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat in a covered pan or microwave with a splash of water to retain moisture.

🔄 Variations

  • Egg Jhal Fry: Swap chicken with boiled eggs.
  • With Potatoes: Add boiled, cubed potatoes during the final stir-fry stage.
  • Extra Smoky: Add a piece of charcoal to the pan and smoke it with ghee for 1 minute (dhungar method).

🔍 FAQ: Chicken Jhal Fry

Q: Is this dish very spicy?
A: Traditionally, yes — but you can control the heat by adjusting green chilies and red chili powder.

Q: Can I skip mustard oil?
A: Mustard oil gives it an authentic taste, but you can substitute with regular oil if needed.

Q: What’s the difference between Jhal Fry and Chicken Curry?
A: Jhal Fry is a dry stir-fried dish, while curry has a gravy or sauce base.

🌟 Pro Tip:

Use fresh green chilies and allow the dish to slightly char at the end for smoky flavor and authentic street-style taste.

📢 Share Your Spicy Creation!

Tried this dish? Tag @monzoorskitchen and use #ChickenJhalFry on Instagram or Pinterest for a chance to be featured!

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