Bengali kasha mangsho (chicken curry) | How to make Bengali kasha mangsho (chicken curry)by Sreemoyee BhattacharjeeCreated on 1st Oct 2016

  • Bengali kasha mangsho (chicken curry), How to make Bengali kasha mangsho (chicken curry)
Bengali kasha mangsho (chicken curry)by Sreemoyee Bhattacharjee
  • Bengali kasha mangsho (chicken curry) | How to make Bengali kasha mangsho (chicken curry) (10 likes)

  • By Sreemoyee Bhattacharjee
    Created on 1st Oct 2016

The bengali style typical chiken curry, with potatoes and spices, lipsmackingly delicious.

  • Prep Time15mins
  • Cook Time40mins
  • Serves4People
Bengali kasha mangsho (chicken curry)


  • Chicken - 500 gm
  • Ginger garlic paste -1tsp
  • Turmeric powder - 1tsp
  • Red chilly powder - 1tsp
  • Jeera powder -1tsp
  • Chopped onions - 2
  • Chopped tomatoes -2
  • Potatoes -3
  • Mustard oil
  • Salt
  • Garam masala powder -1/2 tsp


  1. 1. Marinate the chicken pieces with ginger garlic paste, turmeric powder, red chilly powder and jeera powder, little mustard oil and salt. Keep aside for an hour.
  2. 2. Now heat mustard oil in a kadhai, add the the potatoes (cut into halves), fry them and keep them aside.
  3. 3. Now in the same oil, add chopped onions and saute till brown, add the chicken pieces and stir. put a lid and cook on a low flame with occasional stirring. Then add the potatoes when the chicken is half done, cook again till the chicken is almost done.
  4. 4. Add the tomatoes and cook till the tomatoes are mushy. Add water and bring it upto boil till desired amount of gravy is acquired.
  5. 5. Sprinkle garam masala powder and check for salt. Serve.
  • Sreemoyee Bhattacharjee7 months ago

    thank u... just about half cup of water is enough. but if u like more gravy, then add a bit more according to personal preference.

  • Alisha dogra7 months ago

    Also how much water should we add to this? Please say

  • Alisha dogra7 months ago

    So delicious! Mouth is watering