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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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Chicken Tandoori



Ingredients 

  • 2 Whole Chicken Legs (leg piece with thighs)
  • 1 Tbsp Ginger-garlic Paste 
  • 1/2 Lime Juice 
  • 1/2 Cup Thick Curd 
  • 2 Tsp Red Chili Powder
  • 1/2 Tsp Turmeric Powder
  • 1/4 Tsp Orange Food Colour
  • 1 Tsp Coriander Powder
  • 1 Tsp Fenugreek leaves
  • 1 Tsp Garam Masala
  • 2 Tsp Oil
  • 1 Tbsp Clarified butter (Desi ghee)
  • Salt 

Method 

  • Cut deep slits lengthwise all over the chicken/thigh piece 


  • Marinate the chicken pieces first with lime juice, ginger garlic paste, salt and keep it aside.
  • Take a big mixing bowl, add curd, red chili powder, turmeric powder,food colour, coriander powder , fenugreek leaves , garam masala, salt, 1 tsp oil and mix it well


  • Coat the chicken pieces using your hands with the above marinade by applying it thoroughly inside all the cuts  
  • Refrigerate the mixture for 2 hours(you can refrigerate it overnight). Remove the marinated chicken from the refrigerator and keep it out before frying for about 15 minutes 
  • Heat a non-stick pan, add clarified butter, 1-1/2 Tsp of oil and  place the chicken over it 
  • Cook it for 2-3 minutes on both the sides and then pour little extra marinate over the chicken piece
  • Cook it on medium- high heat on both the sides for about 10-15 minutes, till it turns golden brown in colour.(do not cook it on low flame as chicken will release water)
  • Once done, remove it on a plate and squeeze some lime over it and serve hot  

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Comments

  1. Unknown28 September 2017 at 03:30

    Thanks laxmi for the recipe. It turned out awsome !!! We loved it. Keep sharing such awsome and tasty recipes.

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