Spicy dry chicken or Bengali kosha murgir mangsho. It is semi dry, spicy dish and goes well with. Kosha Chicken or Bengali Bhuna Chicken is a classic Bengali delicacy. Since childhood I have always noticed that every Sunday Ma cooked chicken Every household has its own way of preparing Kosha Murgi Mangsho/ Kosha Chicken.

Like, Mutton Kosha aka Kosha Mangsho and Bengali Mishti Pulao or Sweet polau. I'm not a fan of rice or mutton but I don't miss a single chance to. Kosha mangsho is slow cooked, is more garam masala heavy, browner and spicier than the yellowish jhol or curry. You can have Spicy dry chicken or Bengali kosha murgir mangsho using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients of Spicy dry chicken or Bengali kosha murgir mangsho

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

The mutton in kosha mangsho is served in a spice paste that is thicker and drier than the sauce in the murgir jhol. I make both in the pressure cooker. Enter the URL of the YouTube video to download subtitles in many different formats and languages. Chicken Kosha - চকন কষ - Bengali Style Kosha Murgir Mangsho Recipe: Complain.

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..

Bengali Kosha Murgir Mangsho is a dry type Chicken Curry with no use of water and should be cooked in Mustard Oil. Search dish. (Bangladeshi). chicken, spice, salt, mustered oil. Bengali Kosha Murgir Mangsho is a dry type. Here are some of the best of Bengal recipes curated just for you. (Recipes can be found in the link below) Spicy dry chicken or Bengali kosha murgir Langcha - A famous Bengali dessert, irresistible. I am sure there is much more to Bengali dishes than this curated list.