Mangsho/Meat Curries


Doi Murgi/Chicken with natural yogurt




- Chicken- 1kg
- Natural Yogurt- 300 gm
- Garlic paste- 1 teaspoon
- Ginger- 1½ teaspoon
- Onion- thinly sliced, 250 gms
- Garam Masala- 1 Cinnamon, 5 Cloves and 4 cardamom pods
- Bay leaves- 2/3
- Green Chillies- chopped, 4
- Sugar- 1 teaspoon
- Salt to taste
- Cooking oil- 2 tablespoon


Add the chicken pieces, yogurt, garlic paste, salt and sugar altogether in a bowl. Mix them altogether and keep them aside FOR 4 hours. Now heat the oil in a round bottomed pan and add the Garam Masala and the Bay Leaves. Wait until they start sizzling. Once they do so add the marinated chicken. Cover the lid of the pan and wait until the chicken pices are cooked. Once they are cooked open the lid and let the liquid dry up a little bit. Remove it from the heat after it has thickened a bit and sprinkle the chopped green chillies over the cooked chicken.

Serve Doi Murgi with white, hot rice.






Mangser Malaikari/Meat cooked in Coconut milk




- Chicken or Goat meat- 1kg
- Natural Yogurt- 300 gm
- Garlic- 3 pods
- Ginger- 2 inch piece
- Cumin seeds- 1 tablespoon
- Poppy seeds- 1 tablespoon
- Black Peppercorns- 1teaspoon
- Turmeric powder- 1 teaspoon
- Nutmeg powder- ½ teaspoon
- Onion- medium sized, finely chopped
- Potatoes, ½ kg, cut into square cubes
- Coconut milk- 2 cup
- Coconut grated- ½ of a coconut
- Cooking oil- 5 tablespoon
- Coriander leaves- 6 tablespoons
- Green Chillies- 6
- Sugar- 1 teaspoon
- Salt- 1 teaspoon

Add the green chillies, coriander leaves, garlic pods, ginger, ½ the amount of the coconut milk and salt in a food process and to make a paste and pour it out in a bowl. Cut the meat into small square pieces. Add the meat pieces into the paste. Mix all of them thoroughly. Cover the bowl and leave it aside for atleast 6 hours.
Add 2 tablespoons of cooking oil in a pan and heat it. Reduce the heat after the oil is hot. Now add the grated coconut, cumin seeds, poppy seeds, black peppercorns, turmeric powder and nutmeg in the hot oil. Stir them thoroughly. Remove it from the heat when it is reddish. Wait until the spice cools down. Now add the spice and a little bit of the coconut milk in a food processor and process it to paste.
Now heat the rest of the oil and add the sliced onions to it. Stir them until they are tender and brown. Add the blended spice to the pan and stir it for 5 minutes. Now add the meat pieces in the pan and stir it well for 10 minutes. Pour the rest of the coconut milk over the meat.Add the potato pieces. Cover the lid of the pan and allow it to cook until the meat pieces are tender and the gravy has thickened.

Serve Mangser Malaikari with hot rice. process it to paste again.






Shak diye Mangsho/Meat cooked with spinach




- Goat meat- cut into pieces, 1kg
- Mustard seeds- 1½ teaspoon
- Cardamom - 4
- Garlic- 2 pods, crushed
- Ginger- 1½ inch piece,thinly sliced
- Coriander seeds- Paste,1 tablespoons
- Onion- medium sized, finely chopped
- Sugar- 1 teaspoon
- Green Chillies- 3
- Turmeric powder- 1 teaspoon
- Palong Shak/Spinach- 1 kg, chopped
- salt- 1 frac12 teaspoon
- Black Peppercorns- ½ teaspoon
- Natural Yogurt- 3 tablespoon
- Ghee- 50 gms

Heat the oil in a round-bottomed pan. Add mustard seeds once the oil is hot and cover the lid of the pan. Reduce the heat. Once the Mustard seeds stop spluttering add the crushed garlic, cardamoms, coriander paste and the ginger slices in the oil. Stir it thoroughly for a minute and add the meat pieces. Now fry the meat pieces until they are brown. Add the onion slices, green chillies and the sugar.Fry them until the onions are light brown. Now add the chopped spinach and the turmeric powder and fry them altogether for about 5 minutes. Add rest of the ingredients, reduce the heat and cover the lid of the pan. Cook it for an hour or until it is tender. Once the meat is tender remove it from the heat.

Serve it with hot rice.






Murgir Jhol/Chicken stew




- Chicken pieces- 500 gms
- Tomato- 1, chopped finely
- Capsicum- 1, chopped
- Bean- 4 to 6
- Carrots- 2
- Potato- 1
- Onion- 1, big, thinly sliced
- Bay leaves- 2
- Cardamom pods- 2
- Fenugreek seeds- ½ teaspoon
- water- 1 cup
- salt- 1 frac12 teaspoon
- Turmeric powder- ½ teaspoon
- Cooking oil- 4 tablespoons


Cut all the vegetables in fairly big pieces. Heat the oil in a pan and add the Fenugreek seeds when the oil is hot. Add the sliced onions to the oil and fry them until they are tender and a bit brown. Add all the ingredients except the salt and turmeric powder and stir them for atleast 10 minutes. Add the turmeric powder, salt and the water. Reduce the heat and cover the lid of the pan. Wait until all the vegetables and the chicken are cooked.

Serve it with hot rice.






Mangser Korma/ Goat Meat Korma




- Goat Meat pieces- 750 gms
- Onion grated- 3, big
- Garlic grated- 5 pods
- Ginger grated- 70 gms
- Dried red chilly powder- 4 teaspoons
- Ghee- 4 tablespoon
- Cinnamon sticks- 8, powdered
- Natural Yogurt- 150 gms
- Salt to taste
- Sugar- 1 teaspoon
- water- ½ cup


Pour the Natural yogurt in a bowl and add the meat pieces to it. Mix them thoroughly and leave them aside for 1½ hours. Now heat the Ghee in a round-bottomed pan. Now add sugar to the hot oil. Once the sugar stats caramelising add the cinnamon sticks. Also add the grated onion, garlic paste and the chilly powder. Stir all the spices thoroughly until the oil starts seperating. Now add the salt and the meat pieces. Add the water and cover the lid of the pan. Reduce the heat.Wait until the meat pices are cooked. Once the meat pieces are tender remove it from the heat.

Serve it with hot rice.






Dhoney pata Mangsho/ Chicken cooked with Coriander leaves





- Chicken pieces- 1 kg
- Onion- big,3, grated
- Coriander leaves- 5 bunches, paste
- Ginger- grated, 100 gms
- Garlic pods- 10, crushed
- Green chillies- 5
- Salt to taste
- Sugar- 1 teaspoon


Wash the chicken into pieces and keep them aside. Mix the chicken pieces thoroughly with the salt, sugar, ginger, garlic and onion paste. Add cooking oil in a round bottomed pan and the meat pieces to it. Stir it and cover the lid of the pan. Add the coriander leaf paste to the halfcooked meat. Give everything a good stir and wait until the chicken pieces are fully cooked. Remove the pan after the chicken pieces are cooked.

Serve it with hot rice.






We, the bengalis love to use Mustard oil but you can actually use any cooking oil of your own choice.