Spicy dry chicken or Bengali kosha murgir mangsho. Chilli Chicken Recipe—Kolkata Restaurant Style Dry Chilli Chicken—Indo-Chinese Chicken Gravy Chicken white stew recipe—Kolkata cabin-style Bengali chicken stew—Kolkata street food. The Bangladeshi Kitchen > Recipes > Main Dishes > Spicy Dry Chicken – Kosha Murgir Mangsho. This may just be the tastiest chicken dish I've ever cooked.
Since childhood I have always noticed that every Sunday Ma cooked chicken Every household has its own way of preparing Kosha Murgi Mangsho/ Kosha Chicken. We are huge meat lovers, that is why chicken curry or. In Bengal, one of the common non-veg curry is 'chicken kosha'. Nowdays, you should can boil Spicy dry chicken or Bengali kosha murgir mangsho using 17 ingredients and 7 steps. Here is how the way you cook that.
Ingredients of Spicy dry chicken or Bengali kosha murgir mangsho
- You need 500 Grams of Chicken.
- You need 1/4 Cup of Mustard oil.
- It’s 2 of Bayleaf.
- Prepare 4 of red chilli dried.
- It’s 2 Pods of Cardamom whole green.
- It’s 1/2 Tablespoon of Sugar.
- It’s 1 1/4 Cups of Onion chopped.
- Prepare 1 of Onion.
- It’s 2 of garlic large.
- Prepare 1/2 of Ginger.
- It’s 3 of Tomatoes medium.
- You need 1/2 Tablespoon of Turmeric Powder.
- You need To Taste of salt.
- You need 1 Tablespoon of Coriander Powder.
- It’s 1/2 Teaspoon of Cumin Roasted powder.
- Prepare 1/2 Teaspoon of Chili Powder Kashmiri red.
- You need 1/2 Teaspoon of Garam Masala.
I think everybody is familiar with this name. Kosha / Bhuna is a process where you have to cook the meat with spices on medium – low flame in its own juices, if it gets dry then only add water as less as possible. Mutton Kosha or Kosha Mangsho is an exclusive Bengali dish where mutton is coated and simmered in hot spicy gravy for Spicy Dry Mutton Curry. Like, Mutton Kosha aka Kosha Mangsho and Bengali Mishti Pulao or Sweet polau.
Spicy dry chicken or Bengali kosha murgir mangsho instructions
- In a deep wok / kadhai add mustard oil, when it is hot enough add cardamom pods, bay leaves, dried red chili and then sugar. Stir it in the oil for ½ minute and then add chopped onions. Saute the onions till they are golden and caramelized.
- Meanwhile blend garlic, ginger and onion to make a paste. When the onions have taken golden color add chicken to it. Stir the chicken in the oil for 2 minutes till the hot oil gets uniformly coated on the skin. Then add turmeric powder to it. Saute for 5-6 minutes then add salt to it..
- At this stage the skin of chicken is already golden brown, if you feel it is still white / translucent then saute for another 3-4 minutes. Then add the ginger onion garlic paste to it. Stir the paste in and saute this for 5-7 minutes till the paste is almost incorporated with chicken.
- At this stage add coriander powder, red chili powder, and cumin seed powder. Stir in the spices well and saute for 2-3 minutes. Add chopped tomatoes / you can also use tomato puree (I used homemade puree – ¾ cup) to the chicken and further saute for 5-8 minutes.
- At this stage the spices will start sticking to the bottom of the wok / kadhai. Gradually keep on adding 1 tbsp of water while sauteing so as to prevent spices from burning and at the same time keeping the water level very less.
- This shall take further 6-8 minutes. At this stage tomatoes would be completely incorporated with chicken and the oil would have separated from the spices. Add garam masala powder and saute for further 2 minutes.
- Remove from flame, garnish with coriander leaves and cover the chicken. This is just a small trick which avoids burning of spices as the wok / kadhai is still hot. Serve with rice/ parantha..
I'm not a fan of rice or mutton but I don't miss a single chance to. Bengali Kosha Murgir Mangsho is a dry type Chicken Curry with no use of water and should be cooked in Mustard Oil. Search dish. (Bangladeshi). chicken, spice, salt, mustered oil. Bengali Kosha Murgir Mangsho is a dry type. Here are some of the best of Bengal recipes curated just for you. (Recipes can be found in the link below) Spicy dry chicken or Bengali kosha murgir Langcha – A famous Bengali dessert, irresistible.