Murgir Jhol (Bengali Chicken Curry)

Ingredients

• Chicken: 1 kg, cut into pieces
• Potatoes: 2 large, quartered
• Onion: 2, finely sliced
• Ginger-Garlic Paste: 2 tbsp
• Turmeric Powder: 1 tsp
• Cumin Powder: 1 tsp
• Coriander Powder: 1 tsp
• Green Chilies: 2-3, slit
• Bay Leaf: 1
• Cinnamon Stick: 1 inch
• Cardamom: 2-3 pods
• Cloves: 3-4
• Mustard Oil: 4 tbsp
• Salt: to taste
• Sugar: 1/2 tsp
• Garam Masala Powder: 1/2 tsp

Instructions

1. 1

   Marinate chicken with turmeric powder and salt.

2. 2

   Heat mustard oil in a pan, fry the potatoes until golden brown and set aside.

3. 3

   In the same oil, add bay leaf, cinnamon, cardamom, and cloves.

4. 4

   Add sliced onions and fry until golden brown.

5. 5

   Add ginger-garlic paste and sauté for a minute.

6. 6

   Add all the powdered spices (turmeric, cumin, coriander) and cook until oil separates.

7. 7

   Add the marinated chicken and cook on high heat for 5-7 minutes.

8. 8

   Add the fried potatoes and mix well.

9. 9

   Add 2 cups of warm water, salt, sugar, and green chilies. Bring to a boil.

10. 10

    Cover and simmer for 20-25 minutes or until chicken is tender.

11. 11

    Sprinkle garam masala powder before turning off the heat.

12. 12

    Let it rest for 10 minutes before serving.