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Ingredient
Kolkata's Famous Golbari-Style Chicken Kosha | কলকাতার বিখ্যাত গোলবারির স্টাইলে কোশা মুরগির মাংশ
Introduce
Chef :
TheStrollingFoodieKolkata's Famous Golbari-Style Chicken Kosha | কলকাতার বিখ্যাত গোলবারির স্টাইলে কোশা মুরগির মাংশ
According to an Indian Express article on Golbari and its famous kosha mangsho, the eatery is originally named “New Punjabi Restaurant”, but has been popularly named Golbari because of the semi-circular facade of the building. This is a more than 90-years old restaurant.
Ingredient
Food ration :
1 personCooking time :
35 minutes
166.67 g
chicken use curry cut pieces
1.33 pc
medium sized onions
0.17 cup
curd
0.17 tsp
turmeric powder
0.33 tbsp
red chili powder
0.33 tbsp
cumin powder
0.67 tbsp
coriander powder
0.67 tbsp
mustard oil
1 pc
green chilly
0.33 tsp
garam masala powder
0.5 tbsp
sugar
0.33 pc (2 inch)
cinnamon stick
0.33 pc
bayleaf
1.33-1.67 pc
peppercorns
0.67-1 pc
cardamom pods
0.17 tsp
tea leaves
0.33 cup
water
Cooking instructions
* Step 1
Preparation for the Golbari style kosha mangsho (25 minutes):
* Step 2
Grind all the onions to a smooth paste mentioned under "For the Marinade of Golbari Kosha Mangsho"
* Step 3
Chop ginger and garlic and prepare a paste for the marinade, you may also use store bought
* Step 4
Beat the curd
* Step 5
Marinade the chicken with all the ingredients mentioned under "For the Marinade" under Ingredients
* Step 6
Put the marinaded chicken in the refrigerator for 30 minute
* Step 7
Slice the onions mentioned under "Brown Onion Paste & Others" section
* Step 8
Heat a wok and add the oil as mentioned under "Brown Onion Paste & Others" section
* Step 9
Add in the sliced onions and fry till golden brown
* Step 10
Allow the fried onions to cool down
* Step 11
In a mixer-grinder, add the fried onions and grind to a smooth paste. Keep aside
* Step 12
Chop the chilies mentioned under "For the Kosha (Gravy)"
* Step 13
Prepare the ginger and garlic paste mentioned under "For the Kosha (Gravy)"
* Step 14
Prepare tea and strain the liquid
* Step 15
Cooking the Kosha Mangsho in Golbari style (45 minutes):
* Step 16
Heat oil in a wok
* Step 17
Add in the whole spices mentioned under "Whole Spices for Tempering"
* Step 18
Add in the ginger garlic paste and stir till the raw flavor persists
* Step 19
Add in the onion paste and briskly stir
* Step 20
Add the chicken with the marinade
* Step 21
Add the chicken with the marinade
* Step 22
On a high flame, cook the chicken for 15 minutes
* Step 23
Ensure that there is little moisture in the wok when the chicken is almost 75% done
* Step 24
Add in the strained tea and green chilies
* Step 25
Continue cooking over a high flame till the gravy turns thick with little or no water content
* Step 26
Continue cooking over a high flame till the gravy turns thick with little or no water content
* Step 27
By now your chicken should appear dark brown
* Step 28
Add salt and sugar and continue stirring
* Step 29
Check the seasonings and adjust if required
* Step 30
Add the garam masala and give it a nice stir
* Step 31
Check if the chicken is done and put off the flame
* Step 32
Allow the chicken to rest for 5 minutes
* Step 33
Serve hot with rice or paratha. Goes excellent with Luchi/Poori
Note: if there is a photo you can click to enlarge it
Tag
chicken use curry cut pieces
medium sized onions
ginger and garlic paste use store bought if you do not want to make it fresh
curd
turmeric powder
red chili powder
cumin powder
coriander powder
Mustard oil
ginger garlic paste prepare or use store-bought
Green Chilly
garam masala powder
Sugar
cinnamon stick
bayleaf
Peppercorns
cardamom pods
Tea leaves-
water
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