Murgi(Chicken) is a Bengali delight. And every household has its own way of preparation. To a gourmet however, every dish is unique and satisfying in its own way...
|Freshly cut Chicken||500 Grams|
|Onions (Medium Sized)||3|
|Potatoes (medium to large)||5|
|Ginger-garlic paste||3 Tablespoons|
|Mustard Oil||10 Tablespoons|
|Soya Sauce||1 Teaspoon|
|Cumin powder||2 Teaspoons|
|Cumin seeds Few||Number|
|Garam Masala||1.5 Teaspoons|
|Cilantro leaves Few||Number|
|Indian Bay Leaves||2-3|
|Sour Curd||3 Tablespoons|
Mince the onions , tomatoes, red and green chillies .
Cut the potatoes into halves. Mix them with little turmeric.
Mix the chicken with 5 Tbspns of mustard oil, remaining turmeric, cumin powder, cumin seeds, onions, tomatoes, chillies, ginger-garlic paste, vinegar, soya-sauce, bay leaves(torn to pieces),sour curd.
After the mixture has been prepared well, place it under refrigerated/ non refrigerated with lid closed and allow it to marinate for 30-45 minutes
Fry the potato slices in mustard oil with lid closed till they become soft.
Put the mixture along with the fried potatoes and continue stirring on a medium-low flame intermittently with lid closed , so that the chicken becomes soft.
Add little amounts of water each time and finally submerge the entire content in water and allow it to be cooked for around5-15 mins (The higher time allowed for marination the lower time will it take to cook)
Garnish it with Garam Masala and cilantro leaves .....and keep it closed for about 3-5 minutes
Serve hot with ghee on white rice
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More Recipes similar to Kosha murgir mangsho (Stirred Chicken Curry...the Bong version)
I got the first taste of this delicious dish last week at a restaurent in Bangalore. I was disappointed to not find a recipe for this on CT so, thought i'll give it a shot. Found the recipe on the web, but I did alter the technique a little but to my convenience.
I made this for my American friend who did not want it very spicy. Instead of spurting mustard we've used cumin and there is no chilly powder at all. Coconut milk was added at last for the gravy and a little bit of water to dilute it. Use the coconut milk to reduce the spiciness but be careful to not sweeten it. The taste is predominantly cilantro and we were generous with the leaves towards the end. Use very little turmeric. Just enough to give t the color. This is not a very easy recipe unless you manage to get all the ingredients from an Indian store. Like most Indian recipes, the key is to prep everything up before you hit the burner. Credits: Mahesh Mohanan and recipe from his wife Prajeetha.
I have tried many ways to cook chicken and some times I run out of ideas and that is when I came across this recipe. We have all heard of the famous Kolhapuri chappal and likewise even this curry must have it's origin from Kolhapur town in Maharashtra state. The coconut helps to thicken the gravy and the various spice blend well into the curry making it good as a side dish for rice, chappati's, nan etc.
Calicut is a place in northern part of Kerala and is known for its dishes :).Being foodie,yes irrespective of amount of egg and ghee used in the dishes,these are the main ingredients that add flavor to most of the snacks prepared there.This Ramadan,i thought why not try one of the dishes prepared there for Iftar. This is my first attempt into Layered Meat Dishes apart from Pasta and i got the original recipe from a blog,which i will be sharing as well too.