Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mangsher doodh korma. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Mangsher Kalia is nothing but meat Kalia however completely different from Meat Qalia i.e. available outside West Bengal and especially in North India. Needless to say, I am talking about a rich festive dish quite popular and is also cooked as part of the Bengali marriage spread. শাহী মাটন কোরমা Check out this corner of the web for hundreds of Bengali Recipe.
Mangsher doodh korma is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Mangsher doodh korma is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook mangsher doodh korma using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mangsher doodh korma:
- Get 1 kg chicken cubes
- Make ready 1/2 ltr milk
- Get 1/2 cup cream
- Get 2 tbsp poppy seed paste
- Take 2 tbsp kismis paste
- Make ready 1/2 cup coconut paste
- Take 2 tbsp green chilli paste
- Get 2 tbsp ginger garlic paste
- Take 1 tbsp shahi jeera
- Get 2 bay leaf
- Get 1 tsp Garam masala powder
- Take to taste Salt
- Make ready to taste Sugar
- Take 5-6 tbsp mustard oil
- Get 2 tbsp ghee
- Prepare 7-8 cashew and raisins
- Get As needed Chopped coriander leaves
Chicken Chaap or Chicken Chanp is a Classic Delight for Indian food lovers. This is a unique combination of juicy and moist chicken pieces with rich and thick gravy. Here is the Bengali Chicken Chaap Recipe with Kolkata Style from Arsalan. Ananya, as many know, a lawyer by profession, and a culinary ninja by passion, surprised me with her Bengali gems like Dalpurite Moda Gach Patha Kosha' (jackfruit rolled in puris), Oler Purbhora Chop' (elephant foot yam croquettes), Purono Kolkatar Cutlet' (mutton cutlet) and Macher Horogouri' (fish in two gravies) and the delicious and subtle milk flavoured `Mangsher Doodh Korma' (mutton.
Instructions to make Mangsher doodh korma:
- Heat milk in a pan.. Add the chicken and cream.. Boil till the chicken is tender.. Add poppy seed paste.. Cook for another 2-3 mins
- Separate the chicken pieces from the broth
- In another pan heat mustard oil.. Add shah jeera and bay leaf.. add ginger garlic paste.. Coconut paste and green chilli paste..Add salt and sugar according to taste.. Cook well till the raw smell goes off.. Add the chicken pieces and cook till the masala leaves oil
- Add the milk broth into the chicken and cook till the gravy is till thick
- When the gravy is ready sprinkle some garam masala and chopped coriander leaves..
- Heat the ghee in a pan.. Add the kaju and kismis saute a bit and pour it onto the chicken.. Mix well and serve hot..
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