Recipe: Perfect Luchi and kosha mangsho (chicken)

Recipe: Perfect Luchi and kosha mangsho (chicken) Delicious, fresh and tasty.

Luchi and kosha mangsho (chicken). A few months ago when self-taught cook Rohini Bhowmick decided to add Kosha Mangsho and Luchi to the thoughtfully curated menu of Spices and Friends', a residential made-to-order home pop-up, it was as an ode to the two culinary influences of her life - her dad, an ace hotelier, who loved and preferred a good meal of kosha mangsho and luchi. 'chicken kosha' or 'kosha mangsho'- is a speciality of bengal. its a different style of cooking meat generally without water. you can enjoy it with poori, ro. Luchi, kosha mangsho and payesh are your must have must eat dishes to keep the empty stomachs at bay. This trio dishes of Luchi, Kosha Mangsho and Payesh complement each other and add to the sounds, colours, rituals and fervours of the last day of Durga Puja known as Bijay Dashami celebrations perfectly with their tantalising flavours.

It is notably eaten with aloor dum or kosha mangsho.

Since Luchi does not involve rice or rice flour, it is a popular staple item at times.

Serve your kosha pathhar mangsho or bengali mutton curry with either basmati rice or polao but the best way to have it always has been and will remain till eternity to have kosha mangsho with L-U-C-H-I!!

You can have Luchi and kosha mangsho (chicken) using 22 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Luchi and kosha mangsho (chicken)

1. It’s 750 gms of chicken with bones.

2. It’s 3 tbsp of onion paste.

3. It’s 1 tbsp of ginger paste.

4. Prepare 1 tbsp of garlic paste.

5. You need 2 of tomatoes.

6. Prepare 3 of sliced onion.

7. It’s 1 teaspoon of turmeric powder.

8. You need 1 teaspoon of redchile powder.

9. You need 1 teaspoon of kashmiri red Chile powder.

10. Prepare 2 teaspoon of sugar.

11. Prepare 1 of bay leaf.

12. Prepare 2-3 of Green cardamom,.

13. It’s 3 of cloves,.

14. You need 1 of black cardamom.

15. It’s 1 of small dalchini.

16. Prepare to taste of Salt.

17. It’s 1/2 cup of curd.

18. You need 4 tbsp of mustard oil.

19. Prepare 3 tbsp of ghee.

20. Prepare 1 tsp of Garam masala powder.

21. You need 2 of large potatoes.

22. You need 3 of dried red Chile.

The deep fried puffed up white maida luchi when torn and dunked into the red fiery oil of mutton kosha gravy, that is when every Bengali God and Goddess from the highest heavens shine down upon.

A little high on the spice quotient, this Kosha Mangsho recipe or Bengali Style Mutton Curry can be had with traditional crisp Bengali Luchi or with a portion of the delicious Bengali Mishti Pulao.

This dish is traditionally made in a iron kadai which gives it a deep dark brown colour.

Kosha Mangsho or Mutton Kosha is a very popular traditional Bengali mutton curry which can be served with polau / paratha / luchi or even plain rice.

Luchi and kosha mangsho (chicken) step by step

1. Marinate the chicken with curd, salt, turmeric and red Chile powder and 2 tbsp of mustard oil. Keep it for 1-2 hrs in case of mutton keep it one more hr..

2. Now slice the 3 onion and the potatoes into 4 pcs each. In a pan add mustard oil. Fry the slice onion and make barista. In the same oil fry the aloo with some salt and turmeric powder. Make a paste of the barista. And keep the fried potatoes aside.

3. In the same pan use the remaining mustard oil to it add 2 tbsp of ghee. Now add bay leaf, dry red Chile. Whole garam masala and 2 tbsp of sugar. Stir till the sugar get caramilised. Now add the onion paste. Saute it till pink. Then add the ginger and garlic paste. Fry it for 5 min. Then add the chopped tomatoes. Turmeric and red Chile powder. Fry the masala well the tomatoes gets mushy. At this stage add very little water so that the masala do not burn.

4. Now add the marinated chicken. Fry it for 7-8 min. Then add the barista paste. Mix it well. Let it cook by covering it for 10 min. Now add the potatoes. Add salt to taste. Add ghee and garam masala powder..

5. Cover and cook till the chicken gets tender. Cook it in low flame so that it doesnt get sticked or burnt. Check it in regular intervals. When oil starts floating on the top and the colour of the chicken changes it mean that it is cooked. Serve it with roti /luchi/paratha/bas anti pulao.

Its rich taste and spiciness make it famous to Bengali people.

The Bengali word Kosha means slow cooking in oil and spices to make a dark-brown gravy.

We often go overboard with scrumptious street-food stalls selling Mughlai Paratha, Mochar Chop, Chicken Cutlets, Kosha Mangsho with Luchi, and so on.

Kosha Mangsho best eaten with Luchi (poori) or Polao (pulav).

Today is Mahashoshthi: the sixth day of Navratras and Durga Puja.