Murgi Jhol

In a large bowl, marinate the Bone-in chicken with half of the Turmeric powder, half of the Red chili powder, and half of the Salt. Set aside for at least 15 minutes.

Heat the Mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Once shimmering, add the Cumin seeds, Bay leaf, Cinnamon stick, Green cardamom, and Cloves. Allow them to splutter and become fragrant for about 30 seconds (tadka).

Add the finely sliced Onions to the pan and sauté, stirring frequently, until they turn golden brown and caramelized, which may take 10-15 minutes.