Kosha Mangsho
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Kosha Mangsho is a chicken dry curry saluting the specific masalas. My mother cooks it very well and I always like her magical hand recipes.
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Ingredients
- 1 Onion paste
- Ginger garlic paste 2 tablespoon
- Red chilli powder 1 tablespoon
- Mustard oil 5 + 4 tablespoon
- Turmeric powder 1/2 tablespoon
- Salt 1 tablespoon
- Garam Masala powder 1/2 tablespoon
- 2 Onion sliced
- Bay leaf 2
- Cardamom 4 pieces
- Cinnamon 1 inch stick
- cloves 3-4
- 2 Potatoes cubes
- 500 gm of Chicken pieces with bones
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Instructions
- Marinate the 500 grams of chicken with 1 onion paste, 2 tablespoon of ginger garlic paste, 1 tablespoon of red chilli powder, 4-5 tablespoon of mustard oil, and 1/2 tablespoon of garam masala powder. Keep the marinated chicken for 30 minutes.
- Heat a pan with mustard oil and temper whole spices and sauté the onions and potatoes in it.
- Add the marinated chicken, 1/2 tablespoon of salt and turmeric powder and sauté them for 10 minutes or more stirring occasionally.
- When the masalas starts leaving oil pour 2 cups of water and boil covering with a lid. Stir in between and cook till the water dries up. Add water if required to cook.
- Serve with plain rice. And compliment a Bengali authentic platter with Payesh and Kala Jamun.
Notes
Cooking time depends on the chicken. Add water as required
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