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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 2 -3 people
Course: Side Dish , Lunch
Cuisine: Indian

Ingredients

  • 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

    Cup of Yum
  1. Heat oil in a pan. Add bay leaf, green chili, and chopped onion. Stir until the onion becomes golden brown color.
  2. Add ginger-garlic paste and saute for 2-3 minutes or until the raw smell goes.
  3. Next, add turmeric and chili powder and saute to mix.
  4. Sprinkle 1-2 tablespoon water and stir for another minute.
  5. Add grated tomato and salt; Cook till the oil separates.
  6. Now add cumin powder, and coriander powder; Mix well.
  7. Add 2-3 tablespoons of water, cover the lid and cook for a minute.
  8. Now add chicken pieces; Saute for 2 min on medium heat.
  9. 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.
  10. 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.
  11. Chicken kassa is ready to serve. Serve hot with rice, roti, paratha, or naan.