Spicy chicken curry we love to have with rice, but especially we bong can’t think chicken curry without potato we used to call this dish as ‘Mangsher Jhol’. And believe me it’s really awesome.
Prep Time:45 mint.
Serve for 4 people.
1.Chicken 750 gm.
2.Three large potatoes.
3.One large chopped onion.
4.One medium chopped tomato.
5.Two table spoon onion paste.
6.One table spoon ginger garlic & chili paste.
7.One table spoon Curd.
8.One tea spoon red chili powder.
9.One tea spoon turmeric powder.
10.One tea spoon cumin powder.
11.Half tea spoon garam masala powder (I use Sunrise shahi garam masala powder).
12.Hole Garam Masala (clove 2. Cinamon stick 1, Cardamom 2, Bay leave 1).
13.Salt & Sugar (optional).
14. Mustard oil (u can use sunflower oil also).
Marinate the chicken with onion paste, ginger garlic & chili paste, red chili powder, turmeric powder, cumin powder, garam masala powder, curd, salt & one table spoon of mustard oil; keep it aside for 30 mints.
Cut each potato in two halves, and fry them nicely.
Put oil in an heavy bottom vessel, add the hole garam masala . Next add the chopped onions and chopped tomatoes. Fry till a nice color come out.
Now add the marinated chicken cook for 5 mints. Now reduce the flame& cook until the oil separate.
Add some sugar and the fried potatoes. After two mints add some water and cover with a lid till the chicken tender & the potatoes boiled properly.
Serve hot with plain Rce or Roti.