Spicy Dry Chicken – Kosha Murgir Mangsho
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Loading... - Abbas Rahman
- 14 Jun 2022
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This may just be the tastiest chicken dish I’ve ever cooked. Yes, this is high praise, even if I’m saying it myself. Kosha is a semi-dry curry, where the chicken is cooked slowly with the spices over a long period of time. I consider this manual slow cooking. While labor intensive, the final product is worth the effort. Trust me.
Ingredients
Chicken 100 grams. A whole chicken cut up into 8-10 pieces will work gret
1/2 cup mustard oil
4 bay leaves
4-6 dried red chilies
4 whole green cardamom
2 tbsp sugar
2 cups chopped/sliced onions
2 medium onions for paste
4 cloves of garlic for paste
1 one inch stick of ginger for paste
4 tomatoes, chopped (or an 16 ounce can of chopped tomatoes will do)
2 tsp of salt
2 tbsp coriander powder
1 tsp turmeric powder
1 tsp roasted cumin powder
1 tsp cayenne pepper powder
1 tsp garam masalla
1-2 tbsp cilantro, finely chopped
Steps
- Heat the mustard oil in a deep wok or saucepan over medium/medium-high heat
- When hot, add the cardamom pods, bay leaves, dried red chili, and then sugar and stir for a minute
- Add the sliced/chopped onions and saute until they are golden and caramelized
- Meanwhile blend garlic, ginger, and onion to make a paste and add it to the caramelized onions
- Saute 3-4 minutes and then add in the chicken
- Stir the chicken in the oil for 2 minutes until the chicken is uniformly coated with the spices
- Add the turmeric powder and saute an additional 5-6 minutes
- Add salt and stir
- Keep sauteing until the chicken surface or the skin starts turning a bit brown
- Now add the coriander powder, red chili powder, and cumin powder. Stir in the spices well and saute for 2-3 minutes
- Add the chopped tomatoes and further saute for 5-8 minutes. Read More...
