Kata Moshlar Mangsho is a popular dish in Bangladesh. This traditional Bangladeshi chicken dish uses entire spices rather than pastes and powders, as the name suggests. This dish is normally cooked with beef. But you can also cook with mutton, chicken, or lamb.

Kata Moshlay Murgir Mangsho is another version of traditional Bangladeshi whole spice dishes that is extremely delicious. This is not similar to chicken curry. Kata Moshlar Murgir Mangsho is nothing but chicken cooked with whole spices. Here “Kata Moshla” stands for the whole spices and “Murgir Mangsho” is chicken.

There are no paste or powder spices in this dish. All of the spices are chopped or whole, giving them a somewhat varied flavor.

You can check the beef version too, which is Kata Moshlay Gorur Mangsho

Kata Moshlar Mangsho is a very popular dish during Eid-ul-Adha in Bangladesh. Also, this recipe can be another addition to any festival or event.

Kata Moshlay Murgir Mangsho

Kata Moshlay Murgir Mangsho is another version of traditional Bangladeshi whole spice dishes that is extremely delicious.

Servings 4 people

Prep Time 30

Cook Time 1 10

Total Time 1 40

Ingredients

1/3 cup oil
1/2 tsp shahi cumin
1/2 pcs bay leaves
1/2 pcs cinnamon
3-4 pcs cardamom
5-6 pcs cloves
8-10 pcs black pepper
1/4 cup onion sliced, for fried onions
1 cup onion chopped
1/4 cup garlic chopped
1/4 cup ginger chopped
10-12 pcs dried chilies cut into pieces
salt to taste
1/2 cup tomatoes cube
1 cup water hot

Instructions

Heat oil in a pan. Add the chopped onions and stir them on medium heat. Reduce the heat after the onions have begun to change color. Remove them from the pan when they are golden brown and place them on a plate.
Let the fried onions cool down.
Heat oil in a different pan.
Add shahi cumin and lightly fry over medium-low heat. Careful not to burn them.
Add bay leaves, cinnamon, cardamom, cloves, black pepper, and chopped onion. Stir until the onion becomes translucent.
Add chopped garlic and chopped ginger. They needed to be chopped into little bit bigger sizes than usual. Stir until turns slightly brown.
Add 1 kg chicken. Chicken needs to be cut into regular size pieces, washed, and drained before adding.
Mix them well and stir for some time.
Add salt, dried chilies (cut into pieces), and tomatoes (cubed).
Mix them all well and stir for some time. The stirring process will give the chicken mix well with the spices and become more tasty and tender.
Close the lead and cook for 7-8 minutes. Stir occasionally.
While cooking water will release from the chicken. Remove the lid and cook until the water is reduced. Stir sometimes.
Add the fried onions by breaking them a little bit with your hand and mix them very well.
Add 1 cup of hot water. Mix again.
Cook for 15 minutes. Stir occasionally.
Leave the broth as desired. Your delicious "Kata Moshlar Muurgir Mangsho" is ready.
Serve with rice, pulao, or porata.