Murgir Mangsho'r Jhol

Pls visit: https://www.fatdough.sg/single-post/2019/11/21/Bengal-Style-Garam-Masala for the recipe.

Prepare the chicken.

Add garlic and ginger into a mortar.

Pound with a pestle until paste forms.

*You can do this in a food processor, but I personally find that mortar and pestle are easier to wash.*

Transfer the garlic ginger paste into a large shallow bowl.

Add in the rest of the ingredients.

Massage the marinade with the chicken until the chicken is well coated.

After squeezing out the juice from the lime, do not discard the peels. Marinade the peels together with the chicken.*

Cover with cling film and marinade in the fridge for at least 4 hrs or overnight.

Prepare the jhol.

In a sauce pot over medium heat, add water and potatoes.

Bring it to a boil.

Boil until the potatoes are fork tender.

*Do not over-boil the potatoes.*

Remove from heat and set aside.

Add bay leaves, cardamons, cloves, cinnamon and peppercorns in a tea bag, making sure the tea bag is tied properly.

In a skillet over medium heat, add mustard oil.

As soon as the oil is heated up, add in the tea bag spices and dried chilies.

Saute until aromatic.

Add in the onions.

Season with salt, white pepper and sugar.

Saute until lightly caramelized.

Add in turmeric.

Saute until well combined.

Add in 75g of hot water.

Stir to combine well.

Add in the chicken and the rest of the marinade.

Stir to combine well.

Add in the green chilies.

Add in another 400g of hot water.

Add in the boiled potatoes, making sure the potatoes are fully submerged into the stew.

Stir to combine well.

Bring it up to a simmer and cover.

Continue cooking for 15 to 20 mins.

Flip the chicken at half way mark.

Stir occasionally to prevent burning.

Once the stew has thicken slightly and coats the back of a spoon, taste and adjust for final seasonings with salt and white pepper.

Garnish with coriander.

Give it a final stir.

Remove from heat.

Serve immediately.