Chicken Kassa recipe | Murgir Kosha Mangsho
An East-Indian semi-dry chicken dish. Wherein, the chicken is cooked in a spicy thick gravy.
Servings2 -3 people
Calories:
INGREDIENTS ( 1 CUP = 240 ML )
- 500 gms chicken bone-in
- 3 tablespoon mustard oil
- 1 bay leaf
- 1 slit green chili
- 3 large onion finely chopped
- 2 tablespoon ginger-garlic paste
- ½ medium tomato grated
- Salt to taste
- ⅓ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 3 tablespoon mustard oil
- ¼ cup water
- ¼ teaspoon garam masala powder
- ¼ teaspoon Kasuri methi (dry fenugreek leaves)
- 2 tablespoon coriander leaves finely chopped
INSTRUCTIONS
- Heat oil in a pan. Add bay leaf, green chili, and chopped onion. Stir until the onion becomes golden brown color.
- Add ginger-garlic paste and saute for 2-3 minutes or until the raw smell goes.
- Next, add turmeric and chili powder and saute to mix.
- Sprinkle 1-2 tablespoon water and stir for another minute.
- Add grated tomato and salt; Cook till the oil separates.
- Now add cumin powder, and coriander powder; Mix well.
- Add 2-3 tablespoons of water, cover the lid and cook for a minute.
- Now add chicken pieces; Saute for 2 min on medium heat.
- Then cover the lid. Cook the chicken over low flame till it is cooked. Stir in between. If needed add 1-2 tablespoons of water but not much.
- Add garam masala powder, chopped coriander, Kasuri methi, and turn off the flame. Stir to mix, cover and allow it to rest for 5 minutes.
- Chicken kassa is ready to serve. Serve hot with rice, roti, paratha, or naan.