Marination

1. Take a bowl and place 1 kg of chicken, specifically cut for curry.
2. Sprinkle 1.5 teaspoon of salt, 1 teaspoon of turmeric powder, 1 tablespoon of Bengali bhaja moshla (a basic blend), 1 teaspoon of Bengali garam masala powder, 1 tablespoon of any brand's readymade kitchen king masala, 1 tablespoon of garlic paste, and 1 tablespoon of ginger paste onto the chicken.
3. After that, pour 3 tablespoons of mustard oil onto the chicken and mix it thoroughly.
4. Let the chicken marinate at room temperature for 15 minutes.

Prep Work

1. As the chicken marinates, begin the preparation of the vegetables.
2. To start, peel and remove the seeds from a raw papaya weighing 250g. Slice it into long, thick strips as previously shown.
3. For this particular recipe, I opted for 2 medium-sized carrots, although you may substitute with a single large carrot if desired. Peel the carrots and slice them into long, thick strips as well.
4. Furthermore, peel and cut 2 potatoes into wedges.
5. Next, peel the skin off 2 onions and divide each one into 4 portions.
6. Lastly, take 2 tomatoes and slice each one into 4 portions.
7. Chop Coriander leaves roughly as well.

Cooking Winter special Bengali Chicken Curry with Veggies

1. Begin by heating 5 tablespoons of mustard oil in a deep-bottomed pot for a duration of 1 minute.
2. To temper the oil, incorporate 5 dried red chilies, 2 cinnamon sticks, 2 bay leaves, 4 cloves, and 2 green cardamoms.
3. To add a touch of sweetness and nice color, sprinkle 1 teaspoon of sugar and allow it to caramelize for a minute.
4. Proceed by introducing potato wedges and carrot strips, frying them for 2 minutes.
5. Once done, blend in 1 teaspoon of turmeric powder and 1 teaspoon of salt, ensuring a thorough mix.
6. Incorporate slices of raw papaya and onion, ensuring they are well-mixed before cooking for a minute.
7. To enhance the flavors, add 1/2 tablespoon of ginger paste and 1/2 tablespoon of garlic paste, cooking on low heat for another minute.
8. Following this, introduce tomatoes and cook for an additional minute.
9. Now, add the marinated chicken, ensuring it is evenly coated, and allow it to cook on low heat for approximately 7 minutes.
10. During this time, the chicken will release its own moisture.
11. Pour in 150ml of thick coconut milk (equivalent to 1 cup) and another cup of water.
12. I typically use the same cup or bowl that held the coconut milk to ensure its full utilization.
13. Thoroughly mix the ingredients and add 3 cups of water.
14. Cover the pot with a lid and cook on low heat for 15 minutes.
15. On average, it takes approximately 20-25 minutes to cook chicken.
16. Taste the dish and add salt if needed, along with a teaspoon of homemade Bengali garam masala. You can find the recipe link in the ingredients section.
17. Then, incorporate 50g of roughly chopped fresh coriander leaves and turn off the heat.
18. Let the Morshumi Sobji diye Bangali Murgir Jhol sit for 10 minutes before serving.

Serving suggestion

1. This delectable curry from Bengal is bursting with flavor, and when combined with fresh vegetables, it makes the perfect accompaniment to steamed rice, roti, or a simple slice of bread.