Wash and pat dry the chicken. Marinate with salt and turmeric powder.

Heat oil in a wok, fry the chicken till brown from all sides. Keep aside.

Now again in the same oil add red chilli and let it splutter. Add the onions with sugar fry till light pink or the onions caramelizes. Add half the ginger garlic paste and all the dry spices. Mix well. Sprinkle some water if required.

Add the chicken pieces and whole Garam masala with bay leaves.

Saute well till the masalas have coated the chicken. 1/2 cup water and cook the chicken till 70% done.

Now once the chicken is partially cooked, make sure there's no water and the oil is separate from the gravy.

Now bhunofy the potatoes with the chicken well. Add very little water for the potatoes to cook and chicken to tender.

This recipe asks for "jhol" or light gravy so make sure you don't make the gravy consistent. (then again it's your choice.

Once the chicken and potatoes are well cooked, check for seasoning and add if required. Finally add Garam masala powder and switch the flame off.

Murgir jhol best tastes with steamed rice