Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, bengali style dry chicken curry/ kosha murgir mangsho. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Bengali style Dry Chicken Curry/ Kosha Murgir Mangsho is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Bengali style Dry Chicken Curry/ Kosha Murgir Mangsho is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook bengali style dry chicken curry/ kosha murgir mangsho using 21 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Bengali style Dry Chicken Curry/ Kosha Murgir Mangsho:
- Get 600 gm chicken drumsticks
- Take 3 medium onions
- Prepare 5 tbsp mustard oil
- Take 1 tbsp ghee
- Get 1/2 tsp turmeric powder
- Get 1/2 tsp red chilli powder
- Take 2 potatoes quartered (optional)
- Prepare 1 tsp chicken curry masala
- Make ready 1 tsp garam masala
- Take 2 tbsp yogurt (dahi)
- Get 2 tbsp tomato puree
- Get 1 tbsp chopped coriander
- Prepare To taste salt and sugar
- Prepare 1 tbsp ginger paste
- Make ready 1 tbsp garlic paste
- Prepare 2 bay leaves
- Get 7-8 clove
- Get 2 cardamom
- Prepare 1 small stick cinnamon
- Take 7-8 peppercorn
- Prepare 1/2 tsp shahi jeera
Kosha Murgir Mangsho / Bengali Chicken Kosha / Bengali Chicken Curry / Dry Chicken Gravy / Chicken Dry Masala One of the best Bengali Recipe of Lunch/Dinner"Chicken Kosha" requires time & patience. Spicy Dry Chicken - Kosha Murgir Mangsho This may just be the tastiest chicken dish I've ever cooked. Yes, this is high praise, even if I'm saying it myself. Kosha is a semi-dry curry, where the chicken is cooked slowly with the spices over a long period of time.
Steps to make Bengali style Dry Chicken Curry/ Kosha Murgir Mangsho:
- Marinate chicken with curd/dahi,little salt,2 tbsp mustard oil and meat masala for 2 hours.Meanwhile grind 1 onion to a paste alongwith ginger and garlic paste.Mix it in the chicken.
- Heat oil in a wok and sprinkle shahjeera, then half crushed peppercorns,laung, elaichi and cinnamon.When they splutter fry finely chopped onions alongwith little salt till soft and golden brown.
- If you want to add potatoes semi boil or steam them,lightly fry and set aside.
- Add the chicken with masalas,haldi, red chilli powder,bay leaves and toss till oil leaves sides.Add little water,the half cooked potatoes and cook covered on low flame till done.Add ghee.Garnish with chopped coriander and onion rings.Serve hot.
Kosha Murgir Mangsho Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between West Bengal and Bangladesh. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. Chicken kosha is a type of Bengali style chicken curry with a thick gravy. Kosha murgir mangsho is most desirable preparation of our Bengali culinary. It goes nicely with Roti, Paratha or Bengali sweet pulao or plain ghee bhaat (fried rice).
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