Kasha Mangsho/ Bhuna Chicken Masala Gravy/ Tanned Chicken Curry & Parota(Paranthas)

This rich and tasty dish is so tempting and so salivating that we could not wait long and completed our dinner before uploading it...

Heard of Golabarir Kasha Mangsho ? It is at Shyambazar Crossing in Kolkata and it serves the most famous Kasha Mangsho..... the ‘The Best’ Bhuna Chicken Masala Gravy you will ever eat!

Mangsho kasha is an exemplary Bengali delicacy. I have slowly cooked it over low flame for a very long time to get the rich dark-brown, spicy and saucy gravy.

Actually, kasha Mangsho tastes best with meat ( Mutton), but nowadays we also make it with chicken.

We had our Chicken Kasha with Parota (Paranthas). It also tastes great with Pulao or plain rice.

My version is not exactly like the Golbari’s, but it certainly tastes awesome!

It is a curry that’s beaming with flavours and is sure you to spice up your whole meal.

There are no special ingredients for making a good Chicken/ Mutton kosha.

All it takes is your patience :)

Components of Concoction:

Chicken 1 kg

For Marination

• 1 tablespoon garlic paste

• 1 tablespoon ginger paste

• 1 teaspoon Vinegar

• 2 tablespoon yoghurt

• 1 tablespoon salt

• 1 teaspoon turmeric powder

FOR THE CURRY

• Mustard oil

• Bay leaves 3/4 pieces

• cinnamon 1 piece 4 cm long

• green cardamom 3/4 pieces

• cloves 7/8 pieces

• dried red chillies 2 pieces

• onions (medium). 4 Numbers

• ginger paste 1 tablespoon

• garlic paste 1 tablespoon

• green chillies 3/4 pieces

• Everest TikhaLal red chilli powder 2 teaspoons

• Everest Turmeric powder 1 teaspoon

• yoghurt- 2 tablespoons

• salt to taste

• sugar 1 teaspoon

• Hot water

Let’s make it:

Mix and coat all the chicken pieces with the ingredients given for marination so that the spices get into all the nooks and crannies. Cover it and allow the chicken to marinate in the fridge for about 2/3 hours.

Now, cut all the onions into thin slices. Take half the sliced onions and fry it to golden brown and keep it aside.

Heat a large heavy bottom Pan and pour in some mustard oil, Once the oil has started to smoke and changed to pale yellow colour, add the dried red chillies, bay leaves, cinnamon, green cardamom and cloves pieces. When the spices gives out the nice aroma, add the ginger garlic paste, sauté it for a minute, add the remaining half onions and fry them on medium to low flame for about 10 minutes until they are light brown in colour, stirring often . Grind the fried onions kept aside with the green chillies to a smooth paste and pour it on the Pan ... mix the red chilli powder and the turmeric powder in 2 spoon water and add it to the frying spices on the Pan ... Continue frying all the things for 10 minutes more, till the spicy gravy takes a reddish-brown colour and started releasing oil from all the sides.

Add the marinated cold chicken to the pan. Raise the heat and mix everything thoroughly. Fry the chicken, stirring frequently to check that it’s not sticking to the pan, for 10 minutes on high heat. Beat the yoghurt add it to the pan. Also add salt to taste and the sugar at this point. Mix everything and keep stirring & frying with all your patience on medium heat, for next 15 minutes...

Keep adding splash of hot water a little at a time from all sides and cooking the meat in the gravy. Stir it in..Cover the pan and cook for a minute, Uncover and stir everything thoroughly, so that neither the chicken pieces nor the gravy stick to the bottom of the pan. Cook till you get the desired rich brown colour.

Once you are happy with the colour, add hot water(required quantity) as you’d like for the thick gravy. Also add 2/3 slit green chillies for flavour. Cover and cook until the chicken is tender and you can tear it with your two fingers.

Turn off the heat, cover and let it rest for about 10 minutes and your melt-in-mouth , the super delicious CHICKEN KOSHA or the Bhuna chicken is ready. Serve it with Parota or Pulao.

Now, don't go away, wait & smile to see, your loved ones licking their fingers till the last drop of the gravy on their plate.

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