Kewra Joler Mangsho (Pink Chicken with Kewra Water)

    8 hours 45 mins

    This is one of my most favorite gourmet recipes and the reason I like it so much is because it not only tastes great, but looks beautiful too and above all it is simple and easy to make. I usually make it when I want to make a great impression on a new acquaintance. It is called pink chicken because the kashmiri mirch masala in combination with the yogurt gives the chicken a pinkish hue.


    California, United States
    5 people made this

    Serves: 5 

    • 1 kg chicken
    • Salt to taste
    • 3 tbspn plain yogurt
    • 2 tspn kashmiri mirch masala
    • 1/2 cup kewra water
    • 3 medium onions
    • 3 tbspn oil
    • 2 green chilies

    Prep:15min  ›  Cook:30min  ›  Extra time:8hr marinating  ›  Ready in:8hr45min 

    1. Cut chicken into small pieces. Wash well. Dry and salt. Add plain yogurt, kashmiri mirch masala and 1/4th cup of kewra water. Marinate overnight.
    2. Cut onion into thin slices. Add oil to a skillet. Add onion, keep stirring so that it does not burn. When onion becomes soft, pour in the marinated chicken with the liquid. Stir for 2 minutes. Cover and cook on low flame.
    3. Check the chicken to see if it is cooked or not. Adjust salt. Add splash of kewra water for the final touch. Add 2 green chilies and cover for a couple of minutes to let the chicken absorb the flavor.
    4. When the chicken is soft and fully cooked switch off the gas. Take it off the heat. Serve it with pulao.

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    Is the picture shown here of the dish ? I can see potatoes hoever the same not mentioned in the ingredients  -  02 Aug 2011