Deshi murgir mangsho in English is called hard chicken. It’s a tougher poultry to cook down compared to a normal chicken. Hence it takes longer to cook. You can alternatively cook it in pressure cooker to quicken the process however cooking like this on the stove ensures thicker and tastier gravy. It’s a delicious dish in Bangladesh widely cooked with lots of jhol. Ideally try to keep some skin on the chicken for a richer taste. You can enjoy this with either some pulao, rice or even roti. Enjoy!
Ground cumin (freshly roasted)
a good pinch