Easy Way to Prepare Favorite Luchi and kosha mangsho (chicken)

Luchi and kosha mangsho (chicken) Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

This week we have visited the Bengali Restaurant Koshe Kosha to enjoy the Non-Veg thali and some special delicacy like Gondhoraj Chicken. Luchi: How to make perfect Luchi

Here is the best “Luchi and kosha mangsho (chicken)" recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Luchi and kosha mangsho (chicken)

1. Prepare 750 gms of chicken with bones.
2. Make ready 3 tbsp of onion paste.
3. It’s 1 tbsp of ginger paste.
4. It’s 1 tbsp of garlic paste.
5. Make ready 2 of tomatoes.
6. You need 3 of sliced onion.
7. Prepare 1 teaspoon of turmeric powder.
8. Make ready 1 teaspoon of redchile powder.
9. Make ready 1 teaspoon of kashmiri red Chile powder.
10. Take 2 teaspoon of sugar.
11. You need 1 of bay leaf.
12. You need 2-3 of Green cardamom,.
13. Prepare 3 of cloves,.
14. Take 1 of black cardamom.
15. Prepare 1 of small dalchini.
16. Prepare to taste of Salt.
17. Prepare 1/2 cup of curd.
18. Make ready 4 tbsp of mustard oil.
19. You need 3 tbsp of ghee.
20. You need 1 tsp of Garam masala powder.
21. It’s 2 of large potatoes.
22. You need 3 of dried red Chile.

And believe me, this kosha murgir mangsho or indian chicken.Kosha Chicken or Bengali Bhuna Chicken is a classic Bengali delicacy.Since childhood I have always noticed that every Sunday Ma cooked chicken curry (murgir jhol) or mutton curry (mangshor jhol) or bhuna mutton (kosha mangsho).Meat item is a must on Sundays'.

Luchi and kosha mangsho (chicken) step by step

1. Marinate the chicken with curd, salt, turmeric and red Chile powder and 2 tbsp of mustard oil. Keep it for 1-2 hrs in case of mutton keep it one more hr..
2. Now slice the 3 onion and the potatoes into 4 pcs each. In a pan add mustard oil. Fry the slice onion and make barista. In the same oil fry the aloo with some salt and turmeric powder. Make a paste of the barista. And keep the fried potatoes aside.
3. In the same pan use the remaining mustard oil to it add 2 tbsp of ghee. Now add bay leaf, dry red Chile. Whole garam masala and 2 tbsp of sugar. Stir till the sugar get caramilised. Now add the onion paste. Saute it till pink. Then add the ginger and garlic paste. Fry it for 5 min. Then add the chopped tomatoes. Turmeric and red Chile powder. Fry the masala well the tomatoes gets mushy. At this stage add very little water so that the masala do not burn.
4. Now add the marinated chicken. Fry it for 7-8 min. Then add the barista paste. Mix it well. Let it cook by covering it for 10 min. Now add the potatoes. Add salt to taste. Add ghee and garam masala powder..
5. Cover and cook till the chicken gets tender. Cook it in low flame so that it doesn't get sticked or burnt. Check it in regular intervals. When oil starts floating on the top and the colour of the chicken changes it mean that it is cooked. Serve it with roti /luchi/paratha/bas anti pulao.

Bengali Kosha Murgir Mangsho is a dry type Chicken Curry with not use of water and should be cooked in Mustard Oil.Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between West.Chicken kosha -Bengali white pulao or ghee Bhat recipe, chicken kasha -Bengali Basanti pulao recipe, chicken kasha - plain white Basmati rice Even luchi/puri, roti/phulka or chapati are not a bad idea with this bengali chicken curry.

This is one of the most comforting food for Bengalis.Luchi (Bengali: লুচি) is a deep-fried flatbread, made of Maida flour, originating from the Bengal region.Luchi is especially popular in the Indian states of Assam, Bihar, Odisha, West Bengal and Tripura and in the neighbouring country Bangladesh.It is notably eaten with aloor dum or kosha mangsho..Mumbai Non-Veg Food Tour - Chicken Patrel Biryani (Biryani Without Rice) + Bara Handi + Baida Roti.