Kosha Murgi
Another typical Bengali dish is the Kosha Mangsho, where the mangsho is mutton. This is a variation of that dish where instead of mutton I have used chicken. Kosha means to fry on high heat. For a very long time you have to stand by the gas stove and keep stirring the chicken on high flame. This bhuna hua texture is what makes this dish so special. Also the important thing is to use mustard oil. This oil gives an amazing smoky texture to the chicken. You can have this with luchi/puri, parantha or roti. However I prefer this with hot, steaming rice.
Ingredients
500 gm chicken
1 bay leaf
3 dry red chilies
few peppercorns
3 onions, minced
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp coriander powder
1 tbsp cumin powder
1 tbsp garam masala
1 tsp turmeric powder
1 tbsp Kashmiri chili powder
½ cup curd
Heat the mustard oil to smoking point. Lower heat and add the bay leaf and dry red chillies.
Add the ginger and garlic paste. Once they are done add the minced onions. Fry on low heat for about 4 minutes till the onion are well fried.
Add all the dry masalas. Saute till the masalas are well cooked. Add the curd and saute till the oil starts leaving the sides.
Now add the chicken pieces and fry on high heat for about 10 minutes. Keep stirring otherwise it will start burning. Lower heat, add a little water and cook till done. Have it with hot rice.
Another typical Bengali dish is the Kosha Mangsho, where the mangsho is mutton. This is a variation of that dish where instead of mutton I have used chicken. Kosha means to fry on high heat. For a very long time you have to stand by the gas stove and keep stirring the chicken on high flame. This bhuna hua texture is what makes this dish so special. Also the important thing is to use mustard oil. This oil gives an amazing smoky texture to the chicken. You can have this with luchi/puri, parantha or roti. However I prefer this with hot, steaming rice.
Ingredients
500 gm chicken
1 bay leaf
3 dry red chilies
few peppercorns
3 onions, minced
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp coriander powder
1 tbsp cumin powder
1 tbsp garam masala
1 tsp turmeric powder
1 tbsp Kashmiri chili powder
½ cup curd
Heat the mustard oil to smoking point. Lower heat and add the bay leaf and dry red chillies.
Add the ginger and garlic paste. Once they are done add the minced onions. Fry on low heat for about 4 minutes till the onion are well fried.
Add all the dry masalas. Saute till the masalas are well cooked. Add the curd and saute till the oil starts leaving the sides.
Now add the chicken pieces and fry on high heat for about 10 minutes. Keep stirring otherwise it will start burning. Lower heat, add a little water and cook till done. Have it with hot rice.
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