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Now your Bengali style "Kosha Murgir Mangsho" is ready to serve. Today I show simple chicken curry recipe in Bengali,it is very easy and tasty recipe and can be using ingredients easily available at home. (You may add 1 teaspoon of Ghee Or Clarified Butter to enhance the flavour, but this is totaly optional)ħ. When the gravy thickens pour it into a large bowl and sprinkle some garam masala on it. Then add 1 cups of warm water to it and cook it for 15 mins.Ħ. Marinate chicken with teaspoon each of Kashmiri Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder, Bengali Garam Masala Powder, teaspoon Panch Phoron powder, tablespoon Sugar and also salt and 2 tablespoon Mustard Oil as well for 30 minutes. If the Chicken if cooked then higher the flame and fry the Chicken till oil separates from masala. Dry-roast 1 teaspoon of Panch Phoron and make a coarse powder of it. After 15-20 minutes open the lid and check the meat is cooked or not. Now add the marinated Chicken and chopped Tomato and lower the flame and cover with lid to cook the Chicken till soft and tender. When the Onion becomes soft open the lid and fry the Onion on high till the onion becomes golden brown.Ĥ. Now add Onions and some Salt & Sugar to it cover the onion to make soft. After 2 hours Heat the oil in a large wok and add 1 large Bay Leaf, 4 Cloves, 3-4 Green Cardamom Pods, 1 Cinnamon Stick, Methi Seeds and fry till nice fragrance come from the whole Garam Masalas.ģ. After 30 minutes take a large bowl and mix Yoghurt, Ginger Garlic paste, Cumin powder, Turmeric & Red Chili powder and then add the Chicken to the mixture and keep aside it for 2hrs.Ģ. Bengali Kosha Murgir Mangsho is a dry type Chicken Curry with not use of water and should be cooked in Mustard Oil.ġ. Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now known as West Bengal and Bangladesh.