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Kosha Mangsho

A very popular dish is Bengal which is full of flavors. I tried it for the first time when I visited a Bengali friends place and was totally in love with it. Its a spicy mutton curry traditionally made by slow cooking mutton in iron cast wok which gives it that amazing blackish- brown color. I did not have the iron cast wok so I did it in a normal wok and pressure cooked the mutton to save time. This is my version of the mutton curry. Do try it out and let me know how it turns out :) Ingredients  For Marination  1/2 kg Mutton  2 Tbsp Curd  1 Tsp Turmeric Powder 1-1/2 Tsp Chili Powder 1 Tbsp Ginger-garlic Paste  Salt to taste For the curry 2-3 Tbsp of Clarified butter/ Oil (You can use mustard oil if available) 2 Red Chilies  4-5 Peppercorns  4 Cloves  1 inch Cinnamon  2 Big Onions (sliced) 1/2 Tsp Sugar 1 Tsp Ginger-Garlic Paste  1 Potato (Cut into 4 big chunks) 1 Tsp of Red Chilli powder 1/2 Tsp Turmeric Powder Sal
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Creamy White Chicken

Ingredients 


  • 400 Gram Chicken
  • 1/2 Tsp Pepper powder
  • 2 Tsp Lemon
  • 1-1/2 Tbsp Oil
  • 1/2 Tsp Cumin
  • 2 Cardamom 
  • 2 Cloves 
  • 1 Bay leaf
  • 20 Cashew (soaked in water)
  • 1/4 Tsp Poppy Seeds
  • 3 Tbsp Curd
  • 1/4 Cup Cream
  • 2 Onions 
  • 4-5 Peppercorns 
  • 1-1/2 Tbsp Oil
  • 1/2 Tsp Fenugreek/Kasuri Methi
  • Salt 


Method 

  • Marinate chicken with pepper, lemon, salt and keep it aside for 15 minutes 
  • Boil the onions in water for about 10 minutes, grind in the mixer and make a paste 
  • Make a paste of the soaked cashew and poppy seeds by adding a little water and keep it aside
  • Take a heavy bottom wok,add oil ,cumin,cardamom,bay leaf, cloves and roast for 2 minutes and then add the onion paste and cook it on medium flame till it turns pink in colour. Do not brown the onions as that will change the colour of the gravy 
  • Once the onions turn pink, add the curd and mix it well 
  • Add the marinated chicken into the gravy, stir well so that the chicken is well coated with the gravy and let it cook till it turns soft 
  • Add the cashew-poppy seed paste and the cream and mix well and cook for about 5 minutes on medium flame 
  • Sprinkle the kasuri methi and squeeze some lime on top (depending on how sour you like the gravy to be) and serve hot 











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