A traditional Chicken Curry with Potato, also known as Murgi Alu diye Jhol, featuring whole chicken cooked with a blend of spices, potatoes, and optional fried onions.
1: Thoroughly clean and wash the chicken.
2: Optionally marinate chicken pieces with salt, 1 tsp of red chili powder, and turmeric powder.
3: In a pan, fry the whole spices for 1-2 minutes, then add onion paste and fry until golden brown. Add ginger and garlic paste and cook for another minute.
4: Add powdered spices with a little water (3-4 tbsp or as needed) and cook for a minute. Lower the heat, cover the pot, and simmer until the oil separates.
5: Add tomato paste, cover the pot again, and cook until the tomatoes are done.
6: Add the chicken and cook over medium heat for 5-6 minutes. Then lower the heat, cover the pot, and continue cooking.
7: Marinate cubed potatoes with salt, turmeric, and red chili powder. Fry them with a little oil in a separate pan (no need to fully cook them).
8: Add the fried potatoes to the chicken along with 1 1/2 cups of water or as needed for the gravy. Also, add beresta (fried onions).
9: Cover the pot again and cook over low to medium heat until the potatoes are fully cooked.
10: Before serving, garnish with green chilies.
