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Murgir Jhol

The classic Bengali Sunday chicken curry with potatoes — thin, aromatic gravy made for rice.

Ingredients

• 750 g chicken, curry cut
• 2 potatoes, halved
• 2 onions, sliced
• 1 tomato, chopped
• 1½ tbsp ginger-garlic paste
• ½ cup curd
• 2 bay leaves
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1½ tsp Kashmiri chilli powder
• 4 tbsp mustard oil
• salt to taste

Method

1. Marinate the chicken with curd, turmeric, chilli powder and salt for 30 minutes.
2. Fry potatoes in mustard oil till golden spots appear. Keep aside.
3. Add bay leaves and onions to the oil, fry till golden brown.
4. Add ginger-garlic paste and tomato, cook till the oil separates.
5. Add the chicken and cook on high 8 minutes, stirring.
6. Add potatoes and 2 cups hot water. Cover and simmer 20 minutes.
7. Sprinkle garam masala and serve.

Tip: A pinch of sugar with the onions gives the curry its signature Bengali colour.