About The Author
Hello! From Chuchura (in Hooghly District) and a foodie, I created this blog with a mission to preserve the food of the land; with a message to encourage and promote clean and real food. I hope you enjoy and gain out of this blog, happy reading!
Looking forward to read and hear your feedback.
I see a lot of videos on Youtube that has people going crazy over the Golbari kosha mangsho. And every time the color of the gravy intrigues me.
What is Golbari Kosha Mangsho?
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.
What is Kosha Mangsho?
Kosha mangsho is tender goat meat cooking without adding any water to it. The result is a dark, and rich gravy where the flavors have permeated to every part of the meat.
This is how it looks.
This shop is a little place that serves mutton kasha which is extremely popular among its fans.
Golbari Kosha Mangsho Recipe – Chicken version
In this post however, I will create a chicken version of the same dish for the obvious reasons.
Like for example, chicken meat is widely available and considerably cheap.
You can cook Golbari style kosha mangsho when you have guests at home. Or you can surprise your family members on a weekend.
Note that the eatery/hotel mentioned does not serve the chicken variant. But then how does it matter?
Important
In this recipe I have added tea-infused water to get a darker color for the gravy. This isn’t done in Golbari. Instead, the meat is braised on high heat along with brown onions for hours to get the dark gravy.
I will cover the recipe, you can try it out and earn accolades!
If you are looking for a normal version, refer to my Bengali style chicken kosha or kosha mangsho using chicken.
Note
The equipment & ingredient quantity provided in this recipe is to assist you in cooking this dish. Feel free to experiment with your ingredients. Remember that we all have different set, size & shape of kitchen tools in our pantry.
Equipment
- Wok or kadai
- Saucepan
- Spatula
- Serving plate
- Kitchen knife for chopping
Ingredients
For the Marinade of Golbari Kosha Mangsho
- 500 g chicken use curry cut pieces
- 3 pc medium sized onions
- 1 tbsp ginger and garlic paste use store bought if you do not want to make it fresh
- 1/2 cup curd
- 1/2 tsp turmeric powder
- 1 tbsp red chili powder
- 1 tbsp cumin powder
- 2 tbsp coriander powder
For the Kosha (Gravy)
- 4 tbsp mustard oil
- 2 tbsp ginger garlic paste prepare or use store-bought
- 3 pc green chilly
- 1 tsp garam masala powder
- salt to taste
- 1.5 tbsp sugar
Whole Spices for Tempering
- 1 pc 2-inch cinnamon stick
- 1 pc bayleaf
- 4-5 pc peppercorns
- 2-3 pc cardamom pods
Brown Onion Paste & Others
- 2 tbsp mustard oil
- 4 pc medium sized onions
- 1/2 tsp tea leaves
- 1 cup water
Instructions
Preparation for the Golbari style kosha mangsho (25 minutes)
- Grind all the onions to a smooth paste mentioned under "For the Marinade of Golbari Kosha Mangsho"
- Chop ginger and garlic and prepare a paste for the marinade, you may also use store bought
- Beat the curd
- Marinade the chicken with all the ingredients mentioned under "For the Marinade" under Ingredients
- Put the marinaded chicken in the refrigerator for 30 minute
- Slice the onions mentioned under "Brown Onion Paste & Others" section
- Heat a wok and add the oil as mentioned under "Brown Onion Paste & Others" section
- Add in the sliced onions and fry till golden brown
- Allow the fried onions to cool down
- In a mixer-grinder, add the fried onions and grind to a smooth paste. Keep aside
- Chop the chilies mentioned under "For the Kosha (Gravy)"
- Prepare the ginger and garlic paste mentioned under "For the Kosha (Gravy)"
- Prepare tea and strain the liquid
Cooking the Kosha Mangsho in Golbari style (45 minutes)
- Heat oil in a wok
- Add in the whole spices mentioned under "Whole Spices for Tempering"
- Add in the ginger garlic paste and stir till the raw flavor persists
- Add in the onion paste and briskly stir
- Add the chicken with the marinade
- On a high flame, cook the chicken for 15 minutes
- Ensure that there is little moisture in the wok when the chicken is almost 75% done
- Add in the strained tea and green chilies
- Continue cooking over a high flame till the gravy turns thick with little or no water content
- By now your chicken should appear dark brown
- Add salt and sugar and continue stirring
- Check the seasonings and adjust if required
- Add the garam masala and give it a nice stir
- Check if the chicken is done and put off the flame
- Allow the chicken to rest for 5 minutes
- Serve hot with rice or paratha. Goes excellent with Luchi/Poori
Notes
- You can use store bought ginger-garlic paste instead of making it
- You can use a store bought Garam Masala, I prefer making my own garam masala.
- Tomatoes do not go with this dish
- Traditionally, the dish is spicy and does not contain any liquid gravy. The gravy is mostly from the mushed up onions and other spices.
- The dish is spicy and has a tinge of sweetness to it
- Potatoes are not added to the golbari style kosha mangsho. If you want, you can always add, better with the skin on for the flavors
- This dish goes very well with a sweet pulao or basanti pulao. You can also have this with luchi (poori made out of common flour) and paratha
- Cook this dish using mustard oil for the best results
- Do not boil the tea leaves in water for longer duration. It will turn bitter and give the gravy a tea-like taste. Boil the water for a 3-4 minutes max and let the tea leaves sit in the hot water for sometime, before straining it.
My curry didn’t turn thr colour shown in the picture otherwise it was delicious
I think it’s a bad idea to add so much onion in the marinade. The chicken cooks, while the onion remains raw.
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