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Chicken Kassa recipe | Murgir Kosha Mangsho
An East-Indian semi-dry chicken dish. Wherein, the chicken is cooked in a spicy thick gravy.
Lunch, Side Dish
Chicken kassa recipe, Murgir kosha mangsho
INGREDIENTS ( 1 CUP = 240 ML )
slit green chili
Salt to taste
red chili powder
garam masala powder
(dry fenugreek leaves)
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.
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