Kosha murgir mangsho (Stirred Chicken Curry...the Bong version)

Name: Kosha murgir mangsho (Stirred Chicken Curry...the Bong version)
Total time: 3600 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 500 Grams Chicken Freshly cut; 3 Onions (Medium Sized); 5 Potatoes (medium to large); 5 - 6 Green Chillies; 4 - 5 Chillies Red; 3 Tablespoons Ginger-garlic paste; 10 Tablespoons Mustard Oil; 1 Teaspoon Vinegar; 1 Teaspoon Soya Sauce; 1 Teaspoon Sugar; 3 Teaspoons Turmeric; 2 Teaspoons Cumin powder; Number Cumin seeds Few; to taste Salt; 1.5 Teaspoons Garam Masala; Number Cilantro leaves Few; 2 - 3 Bay Leaves Indian; 2 - 3 Tomatoes; 3 Tablespoons Curd Sour

Shuva Kar @cook_7798009

Murgi(Chicken) is a Bengali delight. And every household has its own way of preparation. To a gourmet however, every dish is unique and satisfying in its own way...

Shuva Kar @cook_7798009

Murgi(Chicken) is a Bengali delight. And every household has its own way of preparation. To a gourmet however, every dish is unique and satisfying in its own way...

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Ingredients

60 mins

4-serving

500 GramsChicken Freshly cut
3Onions (Medium Sized)
5Potatoes (medium to large)
5 - 6Green Chillies
4 - 5Chillies Red
3 TablespoonsGinger-garlic paste
10 TablespoonsMustard Oil
1 TeaspoonVinegar
1 TeaspoonSoya Sauce
1 TeaspoonSugar
3 TeaspoonsTurmeric
2 TeaspoonsCumin powder
NumberCumin seeds Few
to tasteSalt
1.5 TeaspoonsGaram Masala
NumberCilantro leaves Few
2 - 3Bay Leaves Indian
2 - 3Tomatoes
3 TablespoonsCurd Sour

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Steps

60 mins

1

Mince the onions, tomatoes, red and green chillies.
2

Cut the potatoes into halves. Mix them with little turmeric.
3

Mix the chicken with 5 Tbspns of mustard oil, remaining turmeric, cumin powder, cumin seeds, onions, tomatoes, chillies, ginger-garlic paste, vinegar, soya-sauce, bay leaves(torn to pieces),sour curd.
4

After the mixture has been prepared well, place it under refrigerated/ non refrigerated with lid closed and allow it to marinate for 30-45 minutes
5

Fry the potato slices in mustard oil with lid closed till they become soft.
6

Put the mixture along with the fried potatoes and continue stirring on a medium-low flame intermittently with lid closed, so that the chicken becomes soft.
7

Add little amounts of water each time and finally submerge the entire content in water and allow it to be cooked for around5-15 mins (The higher time allowed for marination the lower time will it take to cook)
8

Garnish it with Garam Masala and cilantro leaves.....and keep it closed for about 3-5 minutes
9

Serve hot with ghee on white rice