How to Winter Appetizing Luchi and kosha mangsho (chicken)

Henrietta Reed

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How to Winter Appetizing Luchi and kosha mangsho (chicken) Delicious, fresh and tasty.

Luchi and kosha mangsho (chicken). 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.

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.

Luchi (Bengali: লুচি) is a deep-fried flatbread, made of Maida flour, originating from the Bengal region.

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)

It’s of chicken with bones.
It’s of onion paste.
You need of ginger paste.
Prepare of garlic paste.
It’s of tomatoes.
It’s of sliced onion.
It’s of turmeric powder.
It’s of redchile powder.
It’s of kashmiri red Chile powder.
Prepare of sugar.
You need of bay leaf.
Prepare of Green cardamom,.
Prepare of cloves,.
You need of black cardamom.
Prepare of small dalchini.
Prepare of Salt.
You need of curd.
Prepare of mustard oil.
Prepare of ghee.
You need of Garam masala powder.
Prepare of large potatoes.
You need of dried red Chile.

Luchi is especially popular in the Indian states of Assam, Bihar, Odisha, West Bengal and Tripura and in the neighbouring country Bangladesh.

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.

Though, this authentic bengali mutton kasha - bengali basanti pulao, bengali kosha mangsho - bengali white pulao, even this bengali mutton curry with piping hot basmati rice are high on demand among bengali foodies.

Luchi and kosha mangsho (chicken) instructions

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..
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.
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.
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..
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.

But luchi with kosha mangsho recipe or Bengali mutton curry recipe with luchi is a deadly combination to any bengali.

Kolkata-style kosha mangsho recipe, which is essentially a spicy dry goat meat curry, and serve it with some rice.

If you want to take the game up by few notches then make the combination of luchi-kosha mangsho, and you would find the Bengali going weak at his knees.

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.