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The ingredients needed to make Kosha murgir mangsho (Stirred Chicken Curry…the Bong version):
- Provide 500 Grams Chicken Freshly cut
- Use 3 Onions (Medium Sized)
- Provide 5 Potatoes (medium to large)
- You need 5 - 6 Green Chillies
- Use 4 - 5 Chillies Red
- Take 3 Tablespoons Ginger-garlic paste
- Provide 10 Tablespoons Mustard Oil
- Take 1 Teaspoon Vinegar
- Prepare 1 Teaspoon Soya Sauce
- Prepare 1 Teaspoon Sugar
- Use 3 Teaspoons Turmeric
- Provide 2 Teaspoons Cumin powder
- Prepare Number Cumin seeds Few
- You need to taste Salt
- Use 1.5 Teaspoons Garam Masala
- Use Number Cilantro leaves Few
- You need 2 - 3 Bay Leaves Indian
- You need 2 - 3 Tomatoes
- Use 3 Tablespoons Curd Sour
Steps 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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