Kosha murgir mangsho (Stirred Chicken Curry...the Bong version)

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...

Servings: 4

Ingredients

500 Grams
Freshly cut Chicken
3
Onions (Medium Sized)
5
Potatoes (medium to large)
5-6
Green Chilies
4-5
Red Chillies
3 Tablespoons
Ginger-garlic paste
10 Tablespoons
Mustard Oil
1 Teaspoon
Vinegar
1 Teaspoon
Soya Sauce
1 Teaspoon
Sugar
3 Teaspoons
Turmeric
2 Teaspoons
Cumin powder
Few
Cumin seeds
—
Salt to taste
1.5 Teaspoons
Garam Masala
Few
Cilantro leaves
2-3
Indian Bay Leaves
2-3
Tomatoes
3 Tablespoons
Sour Curd

Preparation steps

  • 1
    Mince the onions , tomatoes, red and green chillies .
  • 2
    Cut the potatoes into halves. Mix them with little turmeric.
  • 3
    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.
  • 4
    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
  • 5
    Fry the potato slices in mustard oil with lid closed till they become soft.
  • 6
    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.
  • 7
    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)
  • 8
    Garnish it with Garam Masala and cilantro leaves .....and keep it closed for about 3-5 minutes
  • 9
    Serve hot with ghee on white rice

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