Mangshor Jhol (Chicken cooked in a rich gravy)

This is one of the most traditional recipes you will find in Bengali cuisine. It has stood through the tough test of time and the ever changing tastes of the bongs and has always emerged as a winner. This recipe makes my man fall in love with me time and again and here is how you can create the magic yourself:-

Ingredients-
Chicken - 500 gms(without skin)
Yogurt - 4 tsp
Onions - 1 - 1.5 (Large)
Ginger paste - 1 tsp
Garlic paste - 2 tsp
Tomato - 1
Cumin seeds - 1/4 tsp
Bay leaf - 2
Red Chilly powder - 2 tsp
Turmeric - 1/4 tsp
Cinnamon - 1 inch stick
Green cardamom - 2-3
Cumin powder - 1tsp
Coriander powder - 1/2 tsp
Sugar - 1 tsp
Salt - To taste
Garam Masala - 1 tsp
Oil - 3 tablespoon

Method :-

Marinate the chicken with turmeric, salt, chilly powder, yogurt and about 1 teaspoon of oil and keep it aside for at least 30 mins. The yogurt makes the chicken more tender. In a pan heat the rest of the oil and once heated add the sugar. Once the sugar caramelizes add the cumin seeds, once it splutters add the cinnamon, cardamom, bayleaf and the chopped onions. Once the onions turns translucent add the ginger and garlic paste. Fry it for about 5 mins and then add the chopped tomatoes. Add the chicken and mix all the ingredients throughly. Now add the cumin and coriander powder and give it again a through mix. Add about half cup of water and cover the chicken and cook it on a low flame till chicken becomes tender, you may add more water if required. Remove the lid and finally add the final dash of garam masala and give the gravy one final mix. Turn off the heat and cover the gravy for the next 5 mins.
This gravy goes well with almost anything though it sells the best with naan or pulao. Try it with plain naan or rice and share it with Someone You Love !!! :)