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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 cook it.
The ingredients needed to cook Spicy dry chicken or Bengali kosha murgir mangsho:
- Prepare 500 Grams Chicken
- Get 1/4 Cup Mustard oil
- Prepare 2 Bayleaf
- Get 4 red chilli dried
- Prepare 2 Pods Cardamom whole green
- You need 1/2 Tablespoon Sugar
- You need 1 1/4 Cups Onion chopped
- Provide 1 Onion
- Prepare 2 garlic large
- Provide 1/2 Ginger
- Take 3 Tomatoes medium
- Get 1/2 Tablespoon Turmeric Powder
- Take To Taste salt
- Use 1 Tablespoon Coriander Powder
- Provide 1/2 Teaspoon Cumin Roasted powder
- Get 1/2 Teaspoon Chili Powder Kashmiri red
- Prepare 1/2 Teaspoon Garam Masala
Instructions to make Spicy dry chicken or Bengali kosha murgir mangsho:
- 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
- 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.
- 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
- 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
- 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
- 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
- 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.
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