Name: Kosha Mangsho recipe by Deepika Das Gupta at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 4 Onion, Medium Size Finely Sliced; Fresh Garlic 50g; Fresh Ginger 25g; Tomato 200g; Potato 300g; Bay leaves 3-4; 1 Spoon cumin seeds; Cardamom 4-5; Cinnamon 1 small piece; Whole Red Chilli 6-7 Piece

ABOUT Kosha Mangsho RECIPE

Bengali Kosha Mangsho Is A Dry Type Chicken Curry With Not Use Of Water And Should Be Cooked In A Mustard Oil

Ingredients Serving: 4

4 Onion, Medium Size Finely Sliced
Fresh Garlic 50g
Fresh Ginger 25g
Tomato 200g
Potato 300g
Bay leaves 3-4
1 Spoon cumin seeds
Cardamom 4-5
Cinnamon 1 small piece
Whole Red Chilli 6-7 Piece

Instructions

ALL INGREDIENTS
CLEAN AND WASH CHICKEN WELL.DRAIN COMPLETELY WITH NO EXCESS WATER
SKINNED POTATOES, CHOPPED
HEAT OIL
FRY POTATOES
ADD SOMESALT AND TURMERIC
ADD IT TO A BLENDER, ALONG WITH 1.ONION,GINGER,GARLIC,WHOLE RED CHILLI,CINNAMON,CARDAMOM,CUMIN SEEDS ADD VERY LITTLE WATER AND MAKE IT INTO A FINE PUREE.
SAUTE BAY LEAF AND ONION
SAUTE FOR 5 MINUTES, OR UNTIL THE ONIONS ARE SOFTENED.
ADD CHICKEN PIECES.
CHICKEN PIECES AND TURN AROUND TILL THEY LOOK A LITTLE COOK.ADD ONION PASTE
ADD THE TURMERIC,SALT AND KASHMIRI CHILLI POWDER
CHICKEN HALF DONE THEN ADD POTATO AND TOMATO
MIX WELL LOWER THE HEAT AND COOK COVERED CHICKEN TILL SOFT AND TENDER
SERVE HOT GARNISHED WITH THE CORIANDER LEAVES.VOLLA

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