For this Bengali chicken recipe, wash the chicken well. Place the chicken pieces in a mixing bowl and add salt, turmeric and lemon juice. Combine well. Prick the chicken with a fork so that it absorbs all the flavours.

Boil two medium potatoes. Cool and peel them. Cut them into halves and keep aside.

Finely chop onions and tomatoes.

Heat oil in a wide, heavy-bottomed pan. Drop in the potatoes and fry them till they turn a nice golden brown. Remove and keep aside.

Next temper the oil with whole garam masala and sugar and sauté for a few seconds, till they start to splutter and the sugar caramelizes (it lends a rich brown colour to the gravy).

Add the onions and fry over a medium flame. Sprinkle salt and mix well. The salt speeds up the browning process.

Once the onions start to brown, tip in the ginger garlic paste. Fry for a few minutes till the raw smell disappears.

Next put in the chopped tomatoes, mix well and cook covered till they soften and oil starts to separate.

Sprinkle turmeric powder, chilli powder, cumin powder, coriander powder and garam masala powder. Combine well and cook the masala over low heat until well blended.

Add the marinated chicken and mix well with the masalas. Cover and cook over low heat. Uncover and stir occasionally.

When the chicken is half cooked, add the potatoes and mix well. Check the seasoning.

Cover with a lid and simmer on low heat for about 30 minutes till the chicken is cooked through and the you get a dark brown, almost semi-dry gravy.

Remove from heat and transfer the chicken into a serving bowl.

Serve Bengali Style Kosha Chicken with steamed rice or Naan.