Hello everybody, it’s Griffin, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, spicy dry chicken or bengali kosha murgir mangsho. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
The Bangladeshi Kitchen > Recipes > Main Dishes > 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.
Spicy dry chicken or Bengali kosha murgir mangsho is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Spicy dry chicken or Bengali kosha murgir mangsho is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have spicy dry chicken or bengali kosha murgir mangsho using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Spicy dry chicken or Bengali kosha murgir mangsho:
- Get 500 Grams Chicken
- Prepare 1/4 Cup Mustard oil
- Make ready 2 Bayleaf
- Prepare 4 red chilli dried
- Take 2 Pods Cardamom whole green
- Take 1/2 Tablespoon Sugar
- Get 1 1/4 Cups Onion chopped
- Take 1 Onion
- Take 2 garlic large
- Make ready 1/2 Ginger
- Get 3 Tomatoes medium
- Take 1/2 Tablespoon Turmeric Powder
- Prepare To Taste salt
- Take 1 Tablespoon Coriander Powder
- Get 1/2 Teaspoon Cumin Roasted powder
- Get 1/2 Teaspoon Chili Powder Kashmiri red
- Make ready 1/2 Teaspoon Garam Masala
Bengali Kosha Murgir Mangsho is a dry type Chicken Curry with not use of water and should be cooked in Mustard Oil. 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. In Bengal, one of the common non-veg curry is 'chicken kosha'. I think everybody is familiar with this name.
Steps to make Spicy dry chicken or Bengali kosha murgir mangsho:
- 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.
Kosha / Bhuna is a process where you have to cook the meat with spices on medium - low flame in its own juices, if it gets dry then only add water as less as possible. 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. We are huge meat lovers, that is why chicken curry or. Chicken Kosha is a traditional Bengali chicken recipe.
So that’s going to wrap this up for this special food spicy dry chicken or bengali kosha murgir mangsho recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this webpage on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to spicy dry chicken or bengali kosha murgir mangsho cooking. Go on get cooking!
