Recipe 1: Mangsho (Chicken curry)

Mangsho (Chicken curry)

Recipe credit: Baba


  1. Chicken: 1kg (Curry cut, de-skinned)
  2. Onions: 4medium sized
  3. Tomato: 3 medium sized
  4. Ginger garlic paste: 1 tablespoon (you could reduce it if you like it mild)
  5. Chilly powder: 2 teaspoons
  6. Turmeric powder: 1 teaspoon
  7. Cumin powder: 2 teaspoons
  8. Salt: to taste
  9. Sunflower refined oil
  10. Whole cumin seeds: 1 teaspoon
  11. Potatoes: 2-3 (Optional)
  12. 1-2 cups of water
  13. Coriander leaves, chopped- for garnish


  1. Clean the chicken well by washing it under running water. You could use the liver if you like.
  2. Slice the onions (Cut an onion into half and just slice it; you will get semicircular thin slices) and chop the tomatoes (Cut a tomato into four and chop each quarter).
  3. For marinating, add turmeric, cumin and chilly powder; add the ginger garlic paste, 1 -2 teaspoons of salt, and 3-4 tablespoon of oil to the chicken. Marinate the chicken and keep it aside for 30 minutes.
  4. In a cooker (you could use a kadai also, depending on your comfort), add 4-5 tablespoons of oil. Once the oil is hot (not smoking), add the cumin seeds. Sauté.
  5. Add the onions and sauté them till they are golden brown. You could add half a teaspoon of salt now.
  6. Once the onions are golden brown, add the chopped tomatoes. Sauté them till you can see the oil separating and the tomatoes almost done.
  7. Add the marinated chicken now and sauté for the next 10-20 minutes, ensuring that the chicken is 3/4th cooked. Make sure you do not burn the onions and tomato. While doing this, sauté and then close the cooker lightly with a plate before the next sautéing. This is the ‘koshano’ process.
  8. You could now check on the salt and add more if required.
  9. Depending on how much curry you require, you could add 1-2 cups of water, close the cooker, allow for 1 whistle and then close the gas. Alternately, you could not use the whistle and keep it covered for another 10mins.
  10. Ready to serve. garnish with chopped coriander leaves.
  11. In case you like potatoes in your mangsho, peel and cut a potato into 4 pieces. Sauté them till golden brown. Add them just before you add water to the kosha mangsho.

This will serve 3-4 people. You could have it with White rice, phulkas.

Image courtesy:

Note to self: Need to get my camera fixed:)


Piscean Angel said…
hmmmm... sounds yummy.

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