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