Red chicken curry with potato

Heat white oil in a pan and deep fry the potato pieces on all sides until they are golden brown and crispy, then remove and set them aside. ▶ 0:08 medium-high

Add mustard oil to the same pan. Once heated, add the tempering spices: a halved bay leaf, cardamoms, cinnamon sticks, and cloves. Sauté until fragrant. ▶ 0:25 medium

Add the sliced onions to the oil and fry them well until they turn a nice golden brown color. ▶ 0:43 medium

Add 1 tbsp ginger paste and 1 tbsp garlic paste. Mix thoroughly with the onions and sauté until the raw smell disappears. ▶ 0:53 medium

Mix in 3 tsp onion paste and 2 tsp salt. Cover the pan and cook for 2 minutes on low heat to let the onion paste cook. ▶ 1:50 2 min · low

Open the lid, add 1 tbsp chili powder and 1 tsp turmeric powder, and mix. Then add 1 tsp Kashmiri red chili powder. Cover and cook again for 2 minutes to let the spices release their oil. ▶ 2:25 2 min · low

Lower the heat, add the whisked yogurt and 1 tsp sugar. Stir well to combine with the masala paste, then cover and cook for 5 minutes. ▶ 3:35 5 min · low

Add 800 g of chicken pieces to the cooked masala and stir well to coat the chicken entirely. ▶ 4:43 medium

Add the fried potatoes to the pan, mix well, and braise (koshano) the chicken and potatoes together. Cover and cook on low heat, stirring occasionally for about 5-10 minutes until oil separates and is highly fragrant. ▶ 5:10 5 min · low

Pour in enough water to completely submerge the chicken and potatoes since this is a curry (jhol) recipe. ▶ 6:38 high

Cover and cook on medium heat for about 10 minutes until the potatoes and chicken are fully tender and cooked through. ▶ 6:54 10 min · medium

Sprinkle 1 tsp garam masala powder over the curry, stir gently, cover, and turn off the heat. Let it stand for 10 minutes to allow the flavors to meld before serving. ▶ 7:11 10 min