Recipe: Yummy Kosha mughlai chicken

Recipe: Yummy Kosha mughlai chicken Delicious, fresh and tasty.

Kosha mughlai chicken. How to make Kosha Murgir Mangsho Recipe. Bengali chicken curry or kosha murgir mangsho is most desirable preparation of our Bengali culinary. Cover and cook on medium heat till the chicken is soft.

Chicken kosha goes well with paratha or pair it with some white rice.

We had it on for Sunday lunch along with some macher mathar daal Pathar kosha mangsho or Bengali dry mutton curry is part of our traditional cuisine and for enjoying it, we don't need to wait for any special occasion.

As we bengalis love to eat food and today we especially talk about non-vegetarian dishes, so our mutton kosha recipe or chicken kosha recipe will be the first rank holder.

You can cook Kosha mughlai chicken using 20 ingredients and 4 steps. Here is how you cook that.

Ingredients of Kosha mughlai chicken

1. You need of Chicken.

2. You need of Ginger garlic paste.

3. You need of Curd.

4. Prepare of Onion sliced and fried.

5. It’s of Kashmiri mirch pow.

6. You need of Coriander pow.

7. It’s of Sugar.

8. You need of Black pepper grounded.

9. It’s of Javitri and Jaiphal tossed and grounded.

10. It’s of Kewra water.

11. Prepare of Cashew powdered.

12. You need of Almond sliced.

13. It’s of Salt.

14. You need of Desi ghee.

15. It’s of Cream.

16. You need of Whole garam masala.

17. It’s of Green cardamom.

18. Prepare of Black cardamom.

19. You need of Cinnamon stick.

20. You need of Bay leaves.

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.

The festivities began yesterday with Anondomela.

Kosha mughlai chicken instructions

1. Marinate the chicken with salt.Keep fr 15 min and fry.Keep aside.Before frying the onions sprinkle 1 tbsp of cornflour on them mix and tap off thd excess flour.Now fry the onion it will remain crisp and fry the till light golden col..

2. Make a paste of ginger and garlic.Dry roast the javitri,jaiphal and make a pow..

3. In a same kadai in which we have fried the chicken add 1 tbsp of ghee when hot add the whole garam masala the spices chilli pow and dhania along with the sugar and cook on low flame,it shdnt b burn.Gradually add the ginger,garlic paste and keep sirring.Now start adding the beaten curd little at a time till the oil oozes out,once the oil come to the surface add the fried chicken and give it a nice mix.

4. Time to add the kewra and pepper pow.cover and cook,dont add water if the chicken starts drying add the beaten curd little by little.Sprinkle the javitri and jaiphal pow along with the powdered cashew and the fried oniond and give it a mix.When the chicken is done before switching off add the sliced almonds and 1 tbsp of cream..

We have friends over very frequently and it is a head scratching exercise to make something different every time.

Mughlai cuisine is always my fall back food because you just can't go wrong with it.

The use of spices and accompanied by cream and almonds and cashews.everything makes the food super delicious.

Serve it with parathas, biryani or jeera rice, and feel free to substitute paneer if you are vegetarian.

Follow this easy Kosha Mangsho recipe today!