1tbspginger and garlic pasteuse store bought if you do not want to make it fresh
1/2cupcurd
1/2tspturmeric powder
1tbspred chili powder
1tbspcumin powder
2tbspcoriander powder
For the Kosha (Gravy)
4tbspmustard oil
2tbspginger garlic pasteprepare or use store-bought
3pcgreen chilly
1tspgaram masala powder
salt to taste
1.5tbspsugar
Whole Spices for Tempering
1pc2-inch cinnamon stick
1pcbayleaf
4-5pcpeppercorns
2-3pccardamom pods
Brown Onion Paste & Others
2tbspmustard oil
4pcmedium sized onions
1/2tsptea leaves
1cupwater
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
Potatoesare 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.