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!
