Ingredients
Tap to tick offMarinade
- 6 Chicken Thigh
bone‑in - 1½ Tsp Fine Salt
- 1 Tsp Turmeric
Masala
- 6 Red Chillies
dried - 5 Garlic Cloves
- 1 Tbsp Fresh Ginger
- 1 Cinnamon
stick - 4 Cardamom Pod
- 3 Cloves
Jhol
- 3 Potatoes
small, halved - 1 Red Onion
thinly sliced - 2 Bay Leaf
- 2 Tbsp Mustard Oil
+ extra to finish, optional - 2 Tsp White Sugar
- 1½ Tsp Fine Salt
- 1¼ Cups Water
hot
Method
In a large bowl
- 6 Chicken Thigh
bone‑in - 1½ Tsp Fine Salt
- 1 Tsp Turmeric
Marinate chicken with salt and turmeric; slit any drumsticks.
In a mortar and pestle
- 6 Red Chillies
dried - 5 Garlic Cloves
- 1 Tbsp Fresh Ginger
Soak dried red chillies in hot water for 20 minutes.
Grind soaked red chilies, ginger, garlic, and some chili-soaking water to form a chili-ginger-garlic paste.
In a mortar and pestle
- 1 Cinnamon
stick - 4 Cardamom Pod
- 3 Cloves
Grind cinnamon, cardamom, cloves, with a splash of water to form the garam masala paste.
In a large frying pan
- 3 Potatoes
small, halved - 1 Red Onion
thinly sliced - 2 Bay Leaf
- 2 Tbsp Mustard Oil
+ extra to finish, optional - 2 Tsp White Sugar
- 1½ Tsp Fine Salt
- 1¼ Cups Water
hot
Heat oil and fry the chili paste for 3 minutes until fragrant.
Add bay leaves, onion, sugar, and cover and cook until the onion turns golden, about 8 minutes.
Add potatoes, salt, and cover and cook until the potatoes start to soften, about 10 minutes.
Add chicken, sauté for 20 minutes, turning often, until well‑seared and coated with spices.
Pour in boiling water, scrape the bottom, cover, and simmer until potatoes are tender.
Stir in the garam masala paste and a drizzle of raw mustard oil.