Kolkata's Famous Golbari-Style Chicken Kosha | কলকাতার বিখ্যাত গোলবারির স্টাইলে কোশা মুরগির মাংশ

Name: Kolkata's Famous Golbari-Style Chicken Kosha | কলকাতার বিখ্যাত গোলবারির স্টাইলে কোশা মুরগির মাংশ
Total time: 2100 s
Yield: 1 person
Cuisine: Indian
Ingredients: 166.67 g chicken use curry cut pieces; 1 pc medium sized onions; 0.33 tbsp ginger and garlic paste use store bought if you do not want to make it fresh; 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; 1.33 tbsp mustard oil; 0.67 tbsp ginger garlic paste prepare or use store-bought; 1 pc green chilly; 0.33 tsp garam masala powder; salt to taste; 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; 0.67 tbsp mustard oil; 1.33 pc medium sized onions; 0.17 tsp tea leaves; 0.33 cup water

TheStrollingFoodie @TheStrollingFoodie

Kolkata

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.

For the uninitiated, Golbari and kosha mangsho are synonymous.

TheStrollingFoodie @TheStrollingFoodie

Kolkata

For the uninitiated, Golbari and kosha mangsho are synonymous.

Saved

Ingredients

35 minutes

1 person

For the Marinade of Golbari Kosha Mangsho:
166.67 gchicken use curry cut pieces
1 pcmedium sized onions
0.33 tbspginger and garlic paste use store bought if you do not want to make it fresh
0.17 cupcurd
0.17 tspturmeric powder
0.33 tbspred chili powder
0.33 tbspcumin powder
0.67 tbspcoriander powder
For the Kosha (Gravy):
1.33 tbspmustard oil
0.67 tbspginger garlic paste prepare or use store-bought
1 pcgreen chilly
0.33 tspgaram masala powder
salt to taste
0.5 tbspsugar
Whole Spices for Tempering:
0.33 pc (2 inch)cinnamon stick
0.33 pcbayleaf
1.33-1.67 pcpeppercorns
0.67-1 pccardamom pods
Brown Onion Paste & Others:
0.67 tbspmustard oil
1.33 pcmedium sized onions
0.17 tsptea leaves
0.33 cupwater

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Steps

35 minutes

1

Preparation for the Golbari style kosha mangsho (25 minutes):
2

Grind all the onions to a smooth paste mentioned under "For the Marinade of Golbari Kosha Mangsho"
3

Chop ginger and garlic and prepare a paste for the marinade, you may also use store bought
4

Beat the curd
5

Marinade the chicken with all the ingredients mentioned under "For the Marinade" under Ingredients
6

Put the marinaded chicken in the refrigerator for 30 minute
7

Slice the onions mentioned under "Brown Onion Paste & Others" section
8

Heat a wok and add the oil as mentioned under "Brown Onion Paste & Others" section
9

Add in the sliced onions and fry till golden brown
10

Allow the fried onions to cool down
11

In a mixer-grinder, add the fried onions and grind to a smooth paste. Keep aside
12

Chop the chilies mentioned under "For the Kosha (Gravy)"
13

Prepare the ginger and garlic paste mentioned under "For the Kosha (Gravy)"
14

Prepare tea and strain the liquid
15

Cooking the Kosha Mangsho in Golbari style (45 minutes):
16

Heat oil in a wok
17

Add in the whole spices mentioned under "Whole Spices for Tempering"
18

Add in the ginger garlic paste and stir till the raw flavor persists
19

Add in the onion paste and briskly stir
20

Add the chicken with the marinade
21

Add the chicken with the marinade
22

On a high flame, cook the chicken for 15 minutes
23

Ensure that there is little moisture in the wok when the chicken is almost 75% done
24

Add in the strained tea and green chilies
25

Continue cooking over a high flame till the gravy turns thick with little or no water content
26

Continue cooking over a high flame till the gravy turns thick with little or no water content
27

By now your chicken should appear dark brown
28

Add salt and sugar and continue stirring
29

Check the seasonings and adjust if required
30

Add the garam masala and give it a nice stir
31

Check if the chicken is done and put off the flame
32

Allow the chicken to rest for 5 minutes
33

Serve hot with rice or paratha. Goes excellent with Luchi/Poori
Bon Appetite 🍗🥘