Recipe: Delicious Kosha murgir mangsho (Stirred Chicken Curry...the Bong version)

Recipe: Delicious Kosha murgir mangsho (Stirred Chicken Curry…the Bong version) Delicious, fresh and tasty.

Kosha murgir mangsho (Stirred Chicken Curry…the Bong version). Great recipe for Kosha murgir mangsho (Stirred Chicken Curry.the Bong version). And every household has its own way of preparation. To a gourmet however, every dish is unique and satisfying in its own way.

Bengali Kosha Mangsho or mutton kosha is a traditional delicacy.

It is a spicy mutton curry that is slow-cooked with just a few aromatic spices until the meat is tender and the gravy is velvety.

Learn how to cook this scrumptious and succulent mutton curry in just four easy stages in a pressure c.

You can have Kosha murgir mangsho (Stirred Chicken Curry…the Bong version) using 19 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Kosha murgir mangsho (Stirred Chicken Curry…the Bong version)

1. It’s of Chicken Freshly cut.

2. It’s of Onions (Medium Sized).

3. Prepare of Potatoes (medium to large).

4. Prepare of Green Chillies.

5. Prepare of Chillies Red.

6. It’s of Ginger-garlic paste.

7. Prepare of Mustard Oil.

8. You need of Vinegar.

9. It’s of Soya Sauce.

10. It’s of Sugar.

11. You need of Turmeric.

12. You need of Cumin powder.

13. Prepare of Cumin seeds Few.

14. You need of Salt.

15. It’s of Garam Masala.

16. You need of Cilantro leaves Few.

17. Prepare of Bay Leaves Indian.

18. Prepare of Tomatoes.

19. Prepare of Curd Sour.

Chicken Kosha is an age-old Bengali way of cooking Chicken.

Like Kosha Mangsho this one is also high on spice level and not for faint-hearted. 😉 The word Kosha (a Bengali word) means dryish or a gravy which is quite dry in consistency.

It's a popular dish; every Bengali family cooks it in their own way, so, the recipe may vary a little bit from home to home.

Kosha Mangsho is a quintessential Bengali rich goat meat curry.

Kosha murgir mangsho (Stirred Chicken Curry…the Bong version) instructions

1. Mince the onions, tomatoes, red and green chillies..

2. Cut the potatoes into halves. Mix them with little turmeric..

3. Mix the chicken with 5 Tbspns of mustard oil, remaining turmeric, cumin powder, cumin seeds, onions, tomatoes, chillies, ginger-garlic paste, vinegar, soya-sauce, bay leaves(torn to pieces),sour curd..

4. After the mixture has been prepared well, place it under refrigerated/ non refrigerated with lid closed and allow it to marinate for 30-45 minutes.

5. Fry the potato slices in mustard oil with lid closed till they become soft..

6. Put the mixture along with the fried potatoes and continue stirring on a medium-low flame intermittently with lid closed, so that the chicken becomes soft..

7. Add little amounts of water each time and finally submerge the entire content in water and allow it to be cooked for around5-15 mins (The higher time allowed for marination the lower time will it take to cook).

8. Garnish it with Garam Masala and cilantro leaves…..and keep it closed for about 3-5 minutes.

9. Serve hot with ghee on white rice.

Mangsho means meat and the term kosha comes from the word koshano, which means to slow cook in loads of spices with minimal water so to create a spice coated velvety gravy.

Rich spiced gravy with juicy tender goat meat, this is every Bengali's favorite Sunday meal!

Bengali style Dry Chicken Curry/ Kosha Murgir Mangsho A semi dry preparation which is cooked with very little water and extra oil and enjoyed with roti( Indian flat bread),paratha, luchi/puri, pulao or rice.

This resembles quite like Bengali Kosha Mangsho and an age old and popular version of cooking chicken.

Try this bengali light chicken curry recipe at home and let me know your valuable feedback by writing your comment in the comment section below.