Name: Bengali Kosha Murgir Mangsho (a spicy-semi dry chicken curry) recipe by Antara Navin at BetterButter
Prep time: 120 min
Cook time: 50 min
Total time: 170 min
Yield: 2
Ingredients: For the marinade :; 2 bone-in chicken breasts 500 gms (skin removed); 1 tsp coriander powder; 1 tsp roasted and grounded cumin powder; 1 tsp turmeric powder; 1 tsp kashmiri mirch powder; 1/4 tsp cayenne (paprika); 1 knob ginger chopped/grated; 4 garlic cloves chopped/grated; 2 tbsp heaped hung yogurt; 1 tbsp mustard oil; Salt as per your taste; For Tempering :; 1 bay leaf; 4 black peppercorns; 4 cloves; 3 cardamom pods; 4 fenugreek or methi seeds; 1.5 tbsp mustard oil; 1 inch cinnamon stick; Rest of the ingredients for the main curry :; 1/2 cup grated/chopped onions; 1/2 inch ginger, grated/chopped; 1 green chilli, slit open; 1 tomato, chopped; 1 cup hung yogurt; 1 tsp turmeric powder; 1 tsp kashmiri mirch powder; 1/4 tsp cayenne; 1/2 tsp garam masala

ABOUT Bengali Kosha Murgir Mangsho (a spicy-semi dry chicken curry) RECIPE

This is an authentic Bengali cuisine in which the chicken is cooked in mustard oil with whole garam masala spices ( like cardamon, cinnamon, cloves) and requires a lot of yogurt and no water is added. If required, a very little water may be 1/4 cup is added . The authentic taste comes through slow cooking of the chicken, in which the flavors and aroma of the whole garam masala spices gets infused profusely into the curry. This process of cooking the chicken slowly at low heat is called kosha. It is served as side dish with rice or can be eaten with puri (luchi) and roti. I am going to share my simple recipe for this delicious authentic dish. You can prepare this in any other oil too but the Bengalis cook non-veg in mustard oil as it adds a special flavor.

Ingredients Serving: 2

For the marinade :
2 bone-in chicken breasts 500 gms (skin removed)
1 tsp coriander powder
1 tsp roasted and grounded cumin powder
1 tsp turmeric powder
1 tsp kashmiri mirch powder
1/4 tsp cayenne (paprika)
1 knob ginger chopped/grated
4 garlic cloves chopped/grated
2 tbsp heaped hung yogurt
1 tbsp mustard oil
Salt as per your taste
For Tempering :
1 bay leaf
4 black peppercorns
4 cloves
3 cardamom pods
4 fenugreek or methi seeds
1.5 tbsp mustard oil
1 inch cinnamon stick
Rest of the ingredients for the main curry :
1/2 cup grated/chopped onions
1/2 inch ginger, grated/chopped
1 green chilli, slit open
1 tomato, chopped
1 cup hung yogurt
1 tsp turmeric powder
1 tsp kashmiri mirch powder
1/4 tsp cayenne
1/2 tsp garam masala
1 tsp ground black pepper
Salt as per taste
Sugar as per taste (optional)

Instructions

Wash and clean the chicken breasts. Pat it dry with a kitchen paper towel or any absorbent material. This step is important. Do not skip. Cut the chicken breasts into cubes of medium size.
Marinade the chicken with all the ingredients listed under "for marinade". Refrigerate it for atleast 2 hours or leave it overnight.
After the chicken has rested well, heat a deep bottom pan or a pressure cooker. Add oil into it and when the oil is hot, add bayleaf, cardamon pods, cloves, cinnamon stick, black peppercorns and methi seeds. Saute it for 5 minutes till the aroma of the garam masala becomes prominent.
Add onions, green chilli and ginger and saute till the onions become brown and translucent. Now add the chicken and saute at a medium high-heat for 5-6 minutes till the oil separates.
Lower the heat. Add the tomatoes , turmeric, kashmiri mirch powder, cayenne, black pepper powder and salt as per taste. Let it cook on a low flame for 10 minutes till the tomatoes become mushy.
Now add the hung yogurt and stir and mix. Allow the chicken to cook on a low flame for another 15-20 minutes. (You can continue to cook on a low flame till the chicken is done with the lid covered.)
If you are using pressure cooker, add around quarter of water, then add little sugar(optional), garam masala and cover the lid of the pressure cooker. Increase the heat to maximum and give it one whistle, then it take off the heat.
If you are slow cooking the chicken on a low flame, add little sugar and garam masala before taking it off the heat. Take the kosha chicken curry out into a serving bowl and garnish it with coriander.
Serve it hot with roti or chappati or as a side dish along with rice.

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