Authentic Bengali Chicken & Mutton Curries
From slow-cooked Kawsha Mangsho to comforting Murgir Jhol, explore the classic Bengali meat curries I prepare in my home kitchen. These dishes are rooted in family recipes and available for delivery across Delhi NCR.
My slurpy mutton curry with chunky potatoes, a dish that was a big hit with my patrons. This is authentic Bengali comfort food, perfect for any family gathering or special event.
A close-up of my home-style Murgir Jhol. The tender chicken drumsticks in a light, flavourful gravy are a reminder of simple, happy meals from my childhood.
The classic Kawsha Mangsho, a dry and spicy mutton preparation. The meat is slow-cooked with spices until it is dark, rich, and incredibly flavourful. It's a timeless dish for any celebration.
Maangsher Jhol, the quintessential Bengali Sunday mutton curry. For many of us, the soft, flavour-soaked potatoes are just as important as the tender pieces of meat.
Murgir Laal Jhol, a light chicken curry with a beautiful red colour from the spices. It's comforting and delicious, especially with the large potato chunks that we Bengalis love so much.
A special preparation of chicken flavoured with roasted almonds. This curry is light, creamy, and aromatic, offering a different but equally delicious taste for your event menu.
A luscious and rustic pork preparation I sometimes make. It uses very few ingredients, allowing the natural flavour of the meat to shine through in a simple, wholesome curry.
Metey Chocchori, a spicy stir-fry of mutton liver, best enjoyed with hot rotis. This is a wonderful appetiser or side dish to spice up your winter evenings.
Maangsher keema, or minced mutton, cooked the old-style Bong way. This dish is pure decadence and pairs perfectly with 'gawrom gawrom ruti' (hot, fresh rotis).
A fatty duck curry, a special dish we enjoyed on Christmas day. Duck curry is a luscious and lip-smacking delicacy, especially during the winter months, and can be made on special order.
About Mangsho: Chicken & Mutton Curries
My meat curries are all about patience. Whether it is the slow caramelization for the dark, spicy Kawsha Mangsho or the gentle simmering for a light Murgir Jhol, I never rush the process. I use the same fresh ingredients I feed my own family, ensuring that every piece of meat is tender and every potato is perfectly soaked in the gravy.
The Art of the Bong Meat Curry
For us, a meal is incomplete without a good meat curry. My approach is simple, rustic, and rooted in the way I grew up eating in Kolkata. You will not find restaurant-style shortcuts here. Instead, I focus on the basics: the slow cooking of spices, the right heat, and of course, the potatoes.
Why the Potato Matters
If you are from Bengal, you know the potato is not just a side dish. It is a vital part of the curry. Whether it is a light mutton stew or a rich, red chicken curry, those chunks of potato absorb all the flavour of the gravy. It is the most important part of the meal for many of my patrons, and I make sure they are cooked to perfection every single time.
My Meat Selection
- Kawsha Mangsho: This is a dry, spicy mutton dish that requires slow cooking until the meat is dark and rich. It is a classic for celebrations.
- Murgir Jhol: A light, comforting chicken curry. It is not oily or heavy, making it perfect for a Sunday afternoon lunch with hot rice.
- Specialty Meats: On request, I also prepare unique dishes like duck curry or mutton liver (Metey Chocchori). These are my personal favourites and often bring back memories of winter days.
Catering for Your Events
While I am known for my weekend deliveries, I also cater for bigger gatherings across Delhi NCR. If you are planning a family event and want a traditional Bengali spread, reach out early. We can discuss a menu that fits your guests, from standard chicken curries to premium wedding-style mutton preparations.
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