Spicy dry chicken or Bengali kosha murgir mangsho

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This is quintessentially an all time spicy favorite dish of almost all chicken loving Bengali’s. This dish was first introduced to me by my mother in law. She actually made it in flat 20 minutes, I till date cannot match that speed and of course the taste. Nevertheless encouraged by my husband and Mil I tried this recipe and trust me it came out quite good in the first attempt (yay… self pat on the back) . Since then have been making this style of chicken for my husband in spite of the fact that this version is very oily and not on the nutritive side, but taste …oh yes…try making this, a vegetarian like me gets tempted to taste: p the spices. This is a very dry dish but the key lies in sauteing chicken in oil and then spices while gradually adding water / this step is called kosha in Bengali and bhunna in hindi. In the picture it is accompanied with Aloo bhaja / sautéed potato which is another staple Bengali dish. Meal without aloo bhaja is not complete in any Bengali household, esp. mine as my husband dotes on potatoes. Potato is his life line so it has to be there.

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Let’s start cooking

Spicy chicken

Preparation time 10 min

Cooking time 45 minutes



Chicken breast 350 gm /normal cut with bones 500 gm

Mustard oil ¼ cup

Bay leaves – 2

Dried red chili 4

Whole green cardamom – 2 pods

Sugar ½ tbsp

Chopped onion – 1 ¼ cup

Onion – 1 large

Garlic- 2 large

Ginger- ½ “

Tomato – 3 medium

Turmeric powder- ½ tbsp

Salt- as per taste

Coriander powder- 1 tbsp

Roasted cumin powder- ½ tsp

Kashmiri / degi mirch powder- ½ tsp

Garam masala- ½ tsp

Coriander leaves to garnish

Method- In a deep wok / kadhai add mustard oil, when it is hot enough add cardamom pods, bay leaves, dried red chili and then sugar. Stir it in the oil for ½ minute and then add chopped onions. Sauté the onions till they are golden and caramelized. Meanwhile blend garlic, ginger and onion to make a paste. When the onions have taken golden color add chicken to it. Stir the chicken in the oil for 2 minutes till the hot oil gets uniformly coated on the skin. Then add turmeric powder to it. Sauté for 5-6 minutes then add salt to it. At this stage the skin of chicken is already golden brown, if you feel it is still white / translucent then sauté for another 3-4 minutes. Then add the ginger onion garlic paste to it. Stir the paste in and sauté this for 5-7 minutes till the paste is almost incorporated with chicken. At this stage add coriander powder, red chili powder, and cumin seed powder. Stir in the spices well and sauté for 2-3 minutes. Add chopped tomatoes / you can also use tomato puree (I used homemade puree – ¾ cup) to the chicken and further sauté for 5-8 minutes. At this stage the spices will start sticking to the bottom of the wok / kadhai. Gradually keep on adding 1 tbsp of water while sauteing so as to prevent spices from burning and at the same time keeping the water level very less. This shall take further 6-8 minutes. At this stage tomatoes would be completely incorporated with chicken and the oil would have separated from the spices. Add garam masala powder and saute for further 2 minutes. Remove from flame, garnish with coriander leaves and cover the chicken. This is just a small trick which avoids burning of spices as the wok / kadhai is still hot. Serve with rice/ parantha.

IMG_2166 (1601 x 1444)

Aloo bhaja / Bengali style stir fry potato

Preparation time- 5 minutes

Cooking time- 7 minutes


Medium size potato- 2

Mustard oil- 1 tbsp

Salt- as per taste

Turmeric powder- ¼ tsp

Green chili with slit- 1


Chop potatoes in thin slices, heat mustard oil in a pan, when the oil is hot, add green chili and then potato. Saute and coat the potatoes in oil, add turmeric and salt and continue to cook by sauteing for 3-4 minutes so as to avoid the potatoes sticking to the pan. The potatoes shall be crispy and done in approx 5-6 minutes. Remove from flame, serve with hot rice.

Published by Richa Bhargava Mitra

A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :) Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs. My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw

6 thoughts on “Spicy dry chicken or Bengali kosha murgir mangsho

  1. Ah!! nothing like kosha mangsho!! But, since you are married to a bong, you might be aware that for bongs, chicken is like lentils! Mangsho is mutton! 😀


    1. hehehe…i know mutton is everything..celebration, Sunday meal, winters infact everything..but the quality that is available in many parts of NCR forces to stick to chicken 😦


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