Kosha Murgir Mangsho (Spicy Dry Chicken)

Bangladesh, Chicken, International Cuisine





1 Chicken cut up into 8-10 pieces will work great
1/2 cup Mustard oil
4 Bay leaves
6 dried Red chillies
4 Green Cardamom
2 tbls Sugar
2 cups Onions chopped
200gm Onions for paste
4 Garlic cloves for paste
3 cm piece of Ginger for paste
4 Tomatoes, chopped
2 tsp Salt
2 tbls Coriander powder
1 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Cayenne pepper
1 tsp Garam masala
1-2 tbls Coriander, chopped


  1. Heat the Mustard oil in a deep wok over medium-high heat.
  2. When hot, add the Cardamom pods, Bay leaves, dried Red Chilli and Sugar and stir for 1 min.
  3. Add the chopped Onions and saute until they are golden and caramelized.
  4. Process Garlic, Ginger and Onion to make a paste and add it to the caramelized Onions.
  5. Saute 3-4 mins and then add in the Chicken.
  6. Stir the Chicken in the oil for 2 mins, until the Chicken is uniformly coated with spices.
  7. Add the Turmeric powder and saute an additional 5-6 mins.
  8. Add Salt and stir.
  9. Keep sautéing until the Chicken skin starts turning a bit brown.
  10. Once browned, add in the Onion, Ginger, and Garlic paste and stir for another 4-5 mins.
  11. Now add the Coriander powder, red Chilli powder, and Cumin powder. Stir in the spices well and saute for 2-3 mins.
  12. Add the chopped Tomatoes and saute for 5-8 mins.
  13. Keep frying until the Tomatoes are completely mixed. If the spices start sticking to the wok, add a tbls of water or more to deglaze but keep in mind as to keep dish just moist and not swimming in the sauce.
  14. Add the Garam masala powder and saute for further 2 mins.
  15. Remove from heat, garnish with Coriander and cover the Chicken.
  16. Serve warm with Naan and white rice.