Introduction
Kosha Mangsho is a quintessential Bengali rich goat meat curry.
Mangsho means meat and Kosha (derived from Koshano) means to slow cook with lots of spices and minimal water.
It is best enjoyed with saffron-infused rice and Luchi (puris).
This dish is made at all Bengali festivals, weddings and special occasions.
If you are visiting Kolkata, a trip to Shyam Baazar to taste the iconic Golbari Kosha Mangsho is a must.
Today I’ve made this dish with chicken and served it with onion tomato salad and whole wheat puris.
Ingredients for Marination
- 750 gms chicken (with bones, but I’ve used boneless)
- 1 medium onion, paste
- 1 inch ginger, paste
- 7-8 big garlic cloves, paste
- 3-4 green chillies, paste
- 2 tbsp plain yogurt
- ½ tsp turmeric powder
- 1 tsp cumin seed powder
- 1 tsp red chilli powder
- 1 tsp Shilpa’s Masala Mill Kashmiri Chilli Powder
- 1 tsp Bengali garam masala powder (cinnamon, green cardamom, cloves, nutmeg, black cardamom, bay leaf, whole cumin, star anise, red chillies)
- 1 tsp black pepper powder
- 1 tsp salt
- 1 tbsp mustard oil
Instructions
- Marinate the chicken with all the above ingredients and keep aside for 1-2 hours.
Other Ingredients
- 2-3 medium onions, sliced
- 1-2 bay leaves
- 1 black cardamom
- 2 pieces cinnamon
- 2-3 small green cardamoms
- 1 tsp sugar
- ¾ cup strong boiled black tea
- Mustard oil
Instructions
- Heat mustard oil in a pan until smoking and add a pinch of salt. This reduces the strong mustard flavour.
- Add bay leaf, black cardamom, green cardamom and cinnamon.
- Add sugar and allow it to caramelize for 30-45 seconds.
- Add the sliced onions and fry until golden brown.
- Add the marinated chicken and fry on low flame.
- Add salt and keep frying until the oil separates.
- Add the black tea, cover and simmer until the chicken is cooked and the colour darkens.
- Adjust seasoning and gravy consistency.
- Add a spoon of ghee.
- That’s it, your delicious Chicken Kosha Mangsho is ready.
Spice Level: 🌶🌶
