Mankochu te Murgi

    Mankochu te Murgi is a special taro/yam and chicken based thick gravy dish. It is quite strong in flavor and is usually served with plain rice.


    Dhaka, Bangladesh
    1 person made this


    • 1 teaspoon of turmeric powder
    • 1 teaspoon of red chili powder
    • salt as needed
    • 1 tablespoon of ginger paste
    • 1 teaspoon of garlic paste
    • 1 cup of onion slices
    • 4 cardamoms
    • 4 cinnamon sticks
    • 1 teaspoon of black pepper powder
    • 100 g of soybean oil
    • 1 kg of chicken slices
    • water as needed
    • 700 g of mankochu slices
    • 4-5 green chilies
    • 1 teaspoon of toasted and ground cumin


    1. Mix the turmeric and red chili powders, salt, ginger and garlic pastes, onion slices, cardamoms, cinnamon sticks, black pepper powder and soybean oil with the meat.
    2. Add the mixture to a saucepan and heat it. Pour in 1 cup of water and allow the meat to cook for just a little a bit. Cook until the water dries up to form a thick gravy with oil floating on top.
    3. Add the mankochu slices and cook for 10 more minutes.
    4. Pour in 2 cups of hot water and allow the meat and mankochu to cook completely.
    5. When the meat has become tender and the mankochu starts to float on top, add the green chilies and powdered cumin. Stir. The oil should also start to float too.
    6. Simmer for 5-6 minutes. Serve with plain rice or pulao.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (0)