Chicken Potato Curry

1: Marinate the chicken pieces with turmeric, red chili powder, and salt for at least 30 minutes.

2: Heat mustard oil in a pan and add whole spices (bay leaf, cinnamon, dry red chilies, cloves, cardamom).

3: Add chopped onion and onion paste to the pan and sauté until golden.

4: Add ginger garlic paste and fry until the raw smell disappears.

5: Add the marinated chicken, mix well, and cook until the chicken is browned.

6: Add powdered spices (cumin, coriander, turmeric, red chili powder, Kashmiri chili powder) and salt, mix well.

7: Add baby potatoes and water as needed to make the jhol.

8: Cover and cook on low heat until the chicken is cooked through and potatoes are tender.

9: Top with fried onions and green chilies before serving.