Delicious Bengali Masala Chicken--what and how?

As I am writing about this one, I feel hungry even though right now my stomach is quite full! Such tasty this dish is. So try this recipe sometimes at home.

Ingredients:
1. Fresh chicken cut into pieces and washed: 500 gms (for 3 persons)
2. Onions: 5 medium sized, peeled and washed.
3. Garlic: 12-15 cloves of garlic
4. Ginger: One small cube of ginger (approximately 1.5cm x1.5cm x1.5cm)
5. Whole cumin: Half a teaspoon
6. Coriander powder: 1/4 teaspoon
7. 1/2 a piece cardamom with seeds and one small piece of (1 cm x 1cm) cinnamon either grounded or pasted.
8. 150 ml mustard oil (for Bengali masala chicken mustard oil is a must).
9. One tomato, 2 dry red chilies
10. Take some green chilies according to your taste.
11. One big potato peeled and cut into 4 pieces.
12. One tablespoon fresh curd.

Process:
First of all grind together the 4 onions, one tomato, coriander, cumin, red and green chilies. Take the chicken in a bowl and put the grounded masala into it. Now add to it the garlic cloves, 1 teaspoon salt, about 50 ml mustard oil and the curd. Properly mix all this ingredients with the chicken and keep aside the mixture for one hour.
After one hour put oil in a deep frying pan and fry the potato pieces. Once they are golden brown, remove them and keep aside. Now add the remaining oil into the pan, add one chopped onion into it and stir fry till golden brown. After that add the masala chicken mixture that your prepared in the previous step. Keep cooking by steering slowly. You will see that chicken pieces are releasing water. Keep cooking until almost all water is gone and the chicken is almost cooked. But be careful not to burn the thing. Now you can feel the flavor coming out of the chicken. Now add to it some additional amount of hot water (the amount of additional water will depend on how thick or thin you want your gravy). When the water starts boiling again, cover the pan and heat very slowly. Slow heating is very important for a tasty chicken. After about 12-15 minuets of very slow heating the chicken should be done. If not you may need to heat for some more time. Now open the cover and add the cinnamon and cardamom paste or powder and mix well. And your tasty chicken is done. It can be served in traditional bengali style with basmati rice. Enjoy!