Wash the chicken pieces properly add some turmeric powder and little bit of salt.

Heat oil in a Kadhai and fry the potato pieces with little bit of turmeric powder and salt.

Potato is now golden colour then remove from dark and keep aside.

Heat some more oil then add bay leaf, whole Garam Masala and cumin seeds. Fry on medium heat.

Shallow fry in the chicken pieces and keep aside.

Then and chopped onion and ginger garlic paste saute until the onion turns colour.

Now add green chillies and tomator till the tomato become soft.

Then add cumin powder, coriander powder, turmeric powder, red chilli powder, Tomato sauce and required salt and stir for 2 minutes on medium flame.

Now add the fried chicken and potato, mix well

Properly mix chicken, potato and masala then add 3 cups of warm water and bring it to boil

When boiling starts then cover the lid. Cook for 20 to 25 minutes on low flame

After 25 mins open the lid and check if the chicken is well cooked and the consistency of the gravy

Then chicken curry is almost done switch off the flame and add garam masala powder. Mix

Serve Bengali style chicken curry or murgir jhol with your choice of steamed rice or roti.