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

Bengali Main course PT1H0M 4 0 0 5 0
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...

IngredientsServes 4

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


  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
You might also like...

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

Blog powered by Cucumbertown

  • Hey, thank you for dropping by! Do follow my blog for updates on new recipes and posts.