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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 make kosha murgir mangsho (stirred chicken curry…the bong version) you need 19 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Kosha murgir mangsho (Stirred Chicken Curry…the Bong version):
- Provide 500 Grams Chicken Freshly cut
- Prepare 3 Onions (Medium Sized)
- Get 5 Potatoes (medium to large)
- You need 5 - 6 Green Chillies
- Get 4 - 5 Chillies Red
- You need 3 Tablespoons Ginger-garlic paste
- Get 10 Tablespoons Mustard Oil
- You need 1 Teaspoon Vinegar
- Prepare 1 Teaspoon Soya Sauce
- Prepare 1 Teaspoon Sugar
- Prepare 3 Teaspoons Turmeric
- Provide 2 Teaspoons Cumin powder
- Get Number Cumin seeds Few
- Get to taste Salt
- Provide 1.5 Teaspoons Garam Masala
- Prepare Number Cilantro leaves Few
- Provide 2 - 3 Bay Leaves Indian
- You need 2 - 3 Tomatoes
- Prepare 3 Tablespoons Curd Sour
Instructions to make Kosha murgir mangsho (Stirred Chicken Curry…the Bong version):
- Mince the onions, tomatoes, red and green chillies.
- Cut the potatoes into halves. Mix them with little turmeric.
- 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.
- 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
- Fry the potato slices in mustard oil with lid closed till they become soft.
- 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.
- 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)
- Garnish it with Garam Masala and cilantro leaves…..and keep it closed for about 3-5 minutes
- Serve hot with ghee on white rice
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