Hey everyone, welcome to our recipe page, If you're looking for recipes idea to cook today, look no further! We provide you only the perfect Spicy dry chicken or Bengali kosha murgir mangsho recipe here. We also have wide variety of recipes to try.

Spicy dry chicken or Bengali kosha murgir mangsho
Spicy dry chicken or Bengali kosha murgir mangsho

Before you jump to Spicy dry chicken or Bengali kosha murgir mangsho recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Healthy eating is today a lot more popular than it used to be and rightfully so. There are a lot of diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. There are more and more efforts to try to get people to adopt a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. In all likelihood, a lot of people believe that it takes too much work to eat healthily and that they will have to drastically alter their way of life. In reality, though, merely making a couple of minor changes can positively impact everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you most probably purchase a lot of food items out of habit. For example, most likely you have never checked the box of your favorite cereal to see its sugar content. One heart-healthy alternative that can give you a positive start to your day is oatmeal. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.

Therefore, it should be quite obvious that it’s not at all hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to spicy dry chicken or bengali kosha murgir mangsho recipe. You can cook spicy dry chicken or bengali kosha murgir mangsho using 17 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Spicy dry chicken or Bengali kosha murgir mangsho:
  1. Provide 500 Grams Chicken
  2. Prepare 1/4 Cup Mustard oil
  3. You need 2 Bayleaf
  4. Take 4 red chilli dried
  5. Prepare 2 Pods Cardamom whole green
  6. Take 1/2 Tablespoon Sugar
  7. Use 1 1/4 Cups Onion chopped
  8. Get 1 Onion
  9. Prepare 2 garlic large
  10. Prepare 1/2 Ginger
  11. You need 3 Tomatoes medium
  12. You need 1/2 Tablespoon Turmeric Powder
  13. Prepare To Taste salt
  14. Use 1 Tablespoon Coriander Powder
  15. Take 1/2 Teaspoon Cumin Roasted powder
  16. Get 1/2 Teaspoon Chili Powder Kashmiri red
  17. Take 1/2 Teaspoon Garam Masala
Steps to make Spicy dry chicken or Bengali kosha murgir mangsho:
  1. In a deep wok / kadhai add mustard oil, when it is hot enough add cardamom pods, bay leaves, dried red chili and then sugar. Stir it in the oil for ½ minute and then add chopped onions. Saute the onions till they are golden and caramelized
  2. Meanwhile blend garlic, ginger and onion to make a paste. When the onions have taken golden color add chicken to it. Stir the chicken in the oil for 2 minutes till the hot oil gets uniformly coated on the skin. Then add turmeric powder to it. Saute for 5-6 minutes then add salt to it.
  3. At this stage the skin of chicken is already golden brown, if you feel it is still white / translucent then saute for another 3-4 minutes. Then add the ginger onion garlic paste to it. Stir the paste in and saute this for 5-7 minutes till the paste is almost incorporated with chicken
  4. At this stage add coriander powder, red chili powder, and cumin seed powder. Stir in the spices well and saute for 2-3 minutes. Add chopped tomatoes / you can also use tomato puree (I used homemade puree – ¾ cup) to the chicken and further saute for 5-8 minutes
  5. At this stage the spices will start sticking to the bottom of the wok / kadhai. Gradually keep on adding 1 tbsp of water while sauteing so as to prevent spices from burning and at the same time keeping the water level very less
  6. This shall take further 6-8 minutes. At this stage tomatoes would be completely incorporated with chicken and the oil would have separated from the spices. Add garam masala powder and saute for further 2 minutes
  7. Remove from flame, garnish with coriander leaves and cover the chicken. This is just a small trick which avoids burning of spices as the wok / kadhai is still hot. Serve with rice/ parantha.

If you find this Spicy dry chicken or Bengali kosha murgir mangsho recipe valuable please share it to your close friends or family, thank you and good luck.