Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Murgi Kosha (Bengali Chicken Curry)

 Published 2013-Apr-16   Updated 2014-Jan-21

- Submitted by Manaswita

(Bengali Style Chicken Curry)

Recipe For Murgi Kosha

Ingredients

  • Chicken - 500 gms
  • Onion - 500 gms (chopped)
  • Ginger garlic paste - 2 tbsp
  • Garlic - 10 cloves
  • Chilly Paste - 1 tbsp
  • Tomatoes - 2 (chopped)
  • Green/Red Chillies - 10-12
  • Turmeric Powder - 2 tsp
  • Cumin Powder - 1 tsp
  • Chilly Powder - 1 tsp
  • Mustard Oil - 1 cup
  • Curd - 1/2 cup
  • Salt - to taste

Method

  1. Wash chicken pieces and apply some oil, salt and turmeric powder on it. Let it marinate for half an hour.
  2. Heat the remaining oil in a kadai and fry the onions till golden brown.
  3. Next add the garlic cloves, 5-6 green chillies and tomatoes.
  4. Add salt, turmeric powder, cumin powder, chilly powder, ginger garlic and green chilly paste one by one. Keep stirring and cook till it becomes brown in colour.
  5. Now add the chicken pieces and mix. Cover and cook for about 30 minutes till it softens. Keep stirring often. If the chicken starts sticking to the bottom, splash some water.
  6. Finally add the curd and mix. Switch off.

Serving Suggestion

  • Serve the hot murgi koshi with rice or chapatti.

More Chicken Curry Recipes

Chicken Manchurian Chicken Manchurian Achari Murgh Achari Murgh (Chicken) Thai Red Chicken Curry Thai Red Chicken Curry Green Chicken Curry Green Chicken Curry (Hariyali Murg)
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Comments (4)

Person   ()
I simply loved the recipe. I wish Madam Manaswita gives me some more Bengali specialities which I would love to try and share with friends.
Person   ()
Dear Nazareth ,
Thanks for mentioning the mistake. We will update it .
Please add all the paste while adding salt and other spices.

Regards
Person   ()
naz, got it right incomplete method
Person   ()
INCOMPLETE METHOD - WHAT DO U DO WITH THE GINGER GARLIC PASTE, WAHT ABT THE CHILLY PASTE- NO MENTION WHEN TO USE SAME

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 Published by on and last updated on 2014-01-21.