Kosha Mangsho
About Kosha Mangsho
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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Recipe Time & More
Ingredients
- 1 Onion Paste
- 2 tbsp Ginger Garlic Paste
- 1 tbsp red chili powder
- 5 tbsp Mustard Oil
- 1/2 tbsp Turmeric Powder
- 1 tsp Salt (or as per taste)
- 1/2 tbsp Garam Masala
- 2 Onion (sliced)
- 2 Bay Leaf
- 4 pieces Cardamom
- 1 inch Cinnamon
- 3 cloves 3-4
- 2 cubes Potatoes
- 500 gm Chicken (of 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.
Recipe Notes
Cooking time depends on the chicken. Add water as required
Tried this recipe?Mention @plattershare or tag #plattershare!
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Tania Deb
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This looks so good! Appreciate the share.
This looks so appealing! Thanks for sharing.
Such a flavorful dish! Can’t wait to taste it.
This looks incredible! I need to try it.
Absolutely delicious! Thanks for sharing.