Bengali Kosha Murgir Mangsho Recipe (Chicken in a Spicy Dry Gravy) is made of succulent chicken. The spicy chicken in dry gravy comes with sinfully caramelised onion, fragrance of ginger and a hint of cardamom. This recipe brings back memories redolent from the streets of Kolkata.
Serve Bengali Kosha Murgir Mangsho with steamed rice along with Aloo Parwal Sabzi Recipe (A Classic Bengali Dish) and Bengali Style Cholar Dal Recipe for a hearty lunch.
If you like this recipe of Kosha Mangsho Murgir, here are a few more chicken/murgi recipes you would like to try
Cuisine: Bengali Recipes
Course: Side Dish
Diet: High Protein Non Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 40 M
Total in 55 M
To begin making Bengali Kosha Murgir Mangsho Recipe (Chicken in a Spicy Dry Gravy), using a sharp knife, make 3-4 deep slits on each of the chicken drumsticks.
Marinate the chicken in a big mixing bowl with ginger paste, garlic paste, whipped yogurt, red chilli powder, turmeric powder, 1 tablespoon mustard oil, a little salt and keep aside for at least 3-4 hours. (The longer the better)
Heat about 2 tablespoons of mustard oil in a thick bottomed pan, when oil is smoking hot, throw in the cinnamon, cardamom, cloves and bay leaves. Allow the whole spices to splutter and release their aroma.
Now add the sliced onions, fry till they are golden brown and caramelized.
Add the marinated chicken along with the marinade. Cook over a low flame, covered, till the masala comes together and is almost cooked.
Add about 1/2 a cup of warm water, give it a hearty stir and continue to cook till the chicken is tender and the gravy is of a coating consistency.
Finish with a sprinkle of garam masala powder and a quick stir till evenly combined. Turn off he heat,
Your Kosha Mangsho Murgir is ready to be served,
Serve Bengali Kosha Murgir Mangsho Recipe (Chicken in a Spicy Dry Gravy) with steamed rice along with Aloo Parwal Sabzi Recipe (A Classic Bengali Dish) and Bengali Style Cholar Dal Recipe for a hearty lunch.