Bengali Chicken Curry

Bengali Chicken Curry

Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now known as West Bengal and Bangladesh. Bengali Kosha Murgir Mangsho is a dry type Chicken Curry with not use of water and should be cooked in Mustard Oil.

Ingredients:

Whole cut up Chicken - 1
Yogurt - 1/2 cup
Ginger garlic paste - 2 tablespoons
Turmeric - 1 teaspoon
Cumin Powder - 1 teaspoon
Red chili powder - 1 teaspoon
Large Onion chopped - 2
large Tomato chopped - 1
Salt & Sugar to taste
Garam masala powder - 1/2 teaspoon
Mustard oil - 1/2 cup
1 large bay leaf
4 cloves
3-4 green cardamom pods
1 cinnamon stick
Few Fenugreek Or Methi Seeds

Instructions:

1. After 30 minutes take a large bowl and mix Yoghurt, Ginger Garlic paste, Cumin powder, Turmeric & Red Chili powder and then add the Chicken to the mixture and keep aside it for 2hrs.
2. After 2 hours Heat the oil in a large wok and add 1 large Bay Leaf, 4 Cloves, 3-4 Green Cardamom Pods, 1 Cinnamon Stick, Methi Seeds and fry till nice fragrance come from the whole Garam Masalas.
3. Now add Onions and some Salt & Sugar to it cover the onion to make soft. When the Onion becomes soft open the lid and fry the Onion on high till the onion becomes golden brown.
4. Now add the marinated Chicken and chopped Tomato and lower the flame and cover with lid to cook the Chicken till soft and tender. After 15-20 minutes open the lid and check the meat is cooked or not .
5. If the Chicken if cooked then higher the flame and fry the Chicken till oil separates from masala. Then add 1 cups of warm water to it and cook it for 15 mins.
6. When the gravy thickens pour it into a large bowl and sprinkle some garam masala on it. (You may add 1 teaspoon of Ghee Or Clarified Butter to enhance the flavour, but this is totaly optional)
7. Now your Bengali style "Kosha Murgir Mangsho" is ready to serve. Serve it with Roti, Paratha, Luchi Or Pulao.