Kacha Lonka Murgir Jhol

To Marinate the Chicken

• Mix the chicken with turmeric powder, salt, and half of the ginger-garlic paste in a bowl.
•  Let it marinate for 30 minutes.
• Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
• Add bay leaves, cardamom, cinnamon, and cloves to the oil. Sauté for a few seconds.
• Add sliced onions and fry until golden brown.
• Add the remaining ginger-garlic paste and sauté until the raw smell disappears.
• Add chopped tomatoes, cumin powder, coriander powder, Katha lonka paste (green chili paste). Cook until the tomatoes are soft and the oil starts to separate.

To Cook the Chicken

• Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
• Add bay leaves, cardamom, cinnamon, and cloves to the oil. Sauté for a few seconds.
• Add sliced onions and fry until golden brown.
• Add the remaining ginger-garlic paste and sauté until the raw smell disappears.
• Add chopped tomatoes, cumin powder, coriander powder, Katha lonka paste (green chili paste). Cook until the tomatoes are soft and the oil starts to separate.
• Add the marinated chicken to the pan and mix well with the masala.
• Cover and cook on low heat, stirring occasionally, until the chicken is cooked through and tender, If water needed you can add little water 
• Add the green chilies and cook for another 5-7 minutes, allowing the flavor of the chilies to infuse into the chicken.