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Kosha murgir mangsho (Stirred Chicken Curry...the Bong version)

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We hope you got insight from reading it, now let’s go back to kosha murgir mangsho (stirred chicken curry…the bong version) recipe. To cook kosha murgir mangsho (stirred chicken curry…the bong version) you only need 19 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Kosha murgir mangsho (Stirred Chicken Curry…the Bong version):
  1. Provide 500 Grams Chicken Freshly cut
  2. Get 3 Onions (Medium Sized)
  3. Prepare 5 Potatoes (medium to large)
  4. Use 5 - 6 Green Chillies
  5. Prepare 4 - 5 Chillies Red
  6. Prepare 3 Tablespoons Ginger-garlic paste
  7. Get 10 Tablespoons Mustard Oil
  8. Use 1 Teaspoon Vinegar
  9. Take 1 Teaspoon Soya Sauce
  10. Provide 1 Teaspoon Sugar
  11. Use 3 Teaspoons Turmeric
  12. Use 2 Teaspoons Cumin powder
  13. Get Number Cumin seeds Few
  14. You need to taste Salt
  15. Take 1.5 Teaspoons Garam Masala
  16. You need Number Cilantro leaves Few
  17. You need 2 - 3 Bay Leaves Indian
  18. Prepare 2 - 3 Tomatoes
  19. You need 3 Tablespoons Curd Sour
Instructions to make Kosha murgir mangsho (Stirred Chicken Curry…the Bong version):
  1. Mince the onions, tomatoes, red and green chillies.
  2. Cut the potatoes into halves. Mix them with little turmeric.
  3. Mix the chicken with 5 Tbspns of mustard oil, remaining turmeric, cumin powder, cumin seeds, onions, tomatoes, chillies, ginger-garlic paste, vinegar, soya-sauce, bay leaves(torn to pieces),sour curd.
  4. After the mixture has been prepared well, place it under refrigerated/ non refrigerated with lid closed and allow it to marinate for 30-45 minutes
  5. Fry the potato slices in mustard oil with lid closed till they become soft.
  6. Put the mixture along with the fried potatoes and continue stirring on a medium-low flame intermittently with lid closed, so that the chicken becomes soft.
  7. Add little amounts of water each time and finally submerge the entire content in water and allow it to be cooked for around5-15 mins (The higher time allowed for marination the lower time will it take to cook)
  8. Garnish it with Garam Masala and cilantro leaves…..and keep it closed for about 3-5 minutes
  9. Serve hot with ghee on white rice

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