How to Cooking Perfect Spicy dry chicken or Bengali kosha murgir mangsho

Donald Little

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How to Cooking Perfect Spicy dry chicken or Bengali kosha murgir mangsho Delicious, fresh and tasty.

Spicy dry chicken or Bengali kosha murgir mangsho. Meanwhile blend garlic, ginger and onion to make a paste. When the onions have taken golden color add chicken to it. Then add turmeric powder to it.

Chicken Kosha is a traditional Bengali chicken recipe.

Actually it is a spicy chicken curry which is very popular in India and Bangladesh.

A lot of variety of chicken curry available in the Indian sub-continental like North Indian style chicken curry, Punjabi chicken curry, chicken bhuna, etc.

You can have Spicy dry chicken or Bengali kosha murgir mangsho using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Spicy dry chicken or Bengali kosha murgir mangsho

You need 500 Grams of Chicken.
It’s 1/4 Cup of Mustard oil.
You need 2 of Bayleaf.
Prepare 4 of red chilli dried.
It’s 2 Pods of Cardamom whole green.
You need 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.
Prepare 3 of Tomatoes medium.
Prepare 1/2 Tablespoon of Turmeric Powder.
Prepare To Taste of salt.
It’s 1 Tablespoon of Coriander Powder.
It’s 1/2 Teaspoon of Cumin Roasted powder.
It’s 1/2 Teaspoon of Chili Powder Kashmiri red.
Prepare 1/2 Teaspoon of Garam Masala.

Chicken kosha is one of the best recipe among them.

It can be served with so many side dishes like puri.

How to make Kosha Murgir Mangsho Recipe.

In Bengal, one of the common non-veg curry is 'chicken kosha'.

Spicy dry chicken or Bengali kosha murgir mangsho step by step

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 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.

It requires time but with chicken you can make it within an hour.

One can make the same curry with mutton, potato, egg etc. chicken kosha recipe - chicken kosha is a recipe of bengali chicken curry with a thick gravy, where chicken has to be marinated with well-beaten curd or lemon juice or both and cooked in a gravy of onion, ginger-garlic paste, green-red chilies, tomato and other simple spices of our kitchen.

Bengali chicken curry or kosha murgir mangsho is most desirable preparation of our Bengali culinary.