Bengoli Style Chicken Curry (Mangshor Jhol)

This dish is similar to the Aloo Chicken Curry already contributed by Poornima. But now I am gonna post the authentic Bengali style curry which is definitely different.

Ingredients:                                         

1 kg chicken with bones

3 medium potatoes (cut into medium sized cubes)

1 large onion (chopped)

2 medium tomatoes (chopped)

1/2 cup yogurt

6-7 green chillies (split)

2 tsp ginger garlic paste

Cumin powder, Coriander powder, Turmeric powder, Red chilli powder, Garam masala

Salt to taste

Mustard oil for cooking and a pinch of sugar

For tempering the oil:

2 cloves, 1 inch cinnamon, 3 cardamoms, 2 bay leaves, 2 dry red chillies

Method:

1) Marinate the chicken with yogurt, ginger-garlic paste, salt, red chilli powder, cumin powder, coriander powder and turmeric powder with a dash of oil. Keep the marinade aside for an hour.

2) Heat oil in pan. Fry the potato cubes till light golden brown. Take them off the flame and keep aside.

3) Now temper the oil with the ingredients mentioned. Add onion along with ginger garlic paste. Fry till onion changes color. Add tomato. Sauté.

4) When tomatoes soften, add chicken pieces. Saute the chicken pieces on medium heat. Put the lid on and cook covered for 10 minutes on low heat.

5) Add the left marinade as well and stir in to mix properly.

6) Cook covered on low heat till chicken is half cooked. Add hot water as per your need for gravy and toss in the green chillies. 

7) Again cook covered on low heat till oil floats on the surface and chicken is cooked through completely. Add the potato cubes and pinch of sugar and simmer for 10 minutes more. 

8) Sprinkle garam masala powder on top and garnish with coriander leaves.

8) Serve hot with rice or roti.