Marinate the chicken pieces with yogurt, ginger paste, garlic paste, 1/2 tsp of turmeric powder, little salt, 1 tsp of Kashmiri red chilli powder and 1 tbsp of mustard oil. Keep is aside for 1 hour or overnight in the refrigerator.
Slice one onion and make a paste of one onion. Make a paste of the tomato. Peel the potatoes and sprinkle salt and 1/2 tsp of turmeric powder.
In a kadai, take 1 tbsp of mustard oil and when it is hot, slide in the potatoes. Over medium heat, fry the potatoes for 4 - 5 minutes, just to get a golden colour on the outside.
Take the potatoes out and keep aside.
In the same kadai, add another tbsp of mustard oil. Let the oil reach a smoking point.
Then temper with bay leaf, couple of green chillies, cloves, cinnamon and cardamom.
Add the sliced onion and fry on high heat. Sprinkle some salt and 1 tsp of sugar in this.
Keep frying the onions over medium heat till they have become golden. Then add the onion paste and keep frying.
At this time, add the Kashmiri red chilli powder and keep frying till the raw smell has gone off. Then add the marinated chicken and fry on high heat and coat all the spices on the chicken.
After a couple of minutes, pour in the tomato paste. If your tomatoes are very sour, add only half of it.
Stir it for a minute and add cumin powder and coriander powder. Mix everything thoroughly.
Stir over medium heat for 5- 6 minutes. Then throw in the fried potatoes into this and incorporate everything together.
Add 2 - 3 cups of hot water or just enough water so that the chicken pieces are sinking in the water. Let it come to a boil. Then reduce the temperature and cover and let the chicken cook slowly.
In case you want to speed up, you can also transfer everything to a pressure cooker after add the potatoes and then add just enough water to pressure cook. Give a couple of whistles and the chicken curry is done.
However, when it comes to this curry, I prefer doing it in a kadai. The chicken takes about 15- 20 minutes to cook. Once the chicken and the potatoes have become soft, remove the lid.
Add the rest of the green chillies. Split them in halves and then add them. Sprinkle bengali garam masala, little sugar (if required) and salt to adjust the seasoning.
Give it another boil and turn off the heat.
Serve Rabibarer Murgir jhol with Steamed rice.