Chalkumro Murgi Jhol

    This is a spicy dish with soft chalkumro (ash gourd) pieces and tender chicken slices. The chalkumro works as a great alternative to potatoes. The gravy should be light and not thick. Serve with plain white rice.


    Dhaka, Bangladesh
    1 person made this


    • 2 tablespoons of soybean oil
    • 1 kg chicken, sliced into small pieces, washed and drained out of water
    • 1 small chalkumra ( ash gourd), peeled and cut in medium sized slices
    • 1 tablespoon of ginger paste
    • 1/2 teaspoon of garlic paste
    • 1 tablespoon of onion paste
    • 2-3 cardamoms
    • 2 cloves
    • 2 bay leaves
    • 1 teaspoon of coriander powder
    • 1 teaspoon of red chili powder
    • 1 teaspoon of turmeric powder
    • 1/2 teaspoon of cumin powder
    • 1/2 cup of water


    1. Heat a pan with oil. Add the ginger, garlic and onion pastes. Mix in cardamoms, cloves, bay leaves, salt, coriander, red chili, turmeric and cumin powders. Pour in 1/2 cup of water.
    2. Cook until the water dries up and the oil simmers on top.
    3. Add the chicken slices. Cook until the water released from the chicken dries up and the oil simmers on top.
    4. Add the chalkumra slices and pour in 2 cups of water. Cook with lid on.
    5. When the chalkumra and chicken slices become soft, the dish will be ready.
    6. Serve with rice, pulao or paratha.

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