Chicken Kosha is a Bengali culinary delight, known for its rich and spicy flavor profile. This dish is characterized by a thick, onion and spice-based gravy that clings to tender pieces of chicken, traditionally slow-cooked to achieve depth of flavor.
Chicken Kosha Recipe
Chicken Kosha, also known as Murgir Kosha or Kosha Mangsho, is a delectable and spicy Bengali chicken curry that is famous for its bold flavors and aromatic spices. This dish is a beloved part of Bengali cuisine and is often served during special occasions and celebrations. The slow cooking process and the careful balance of spices make Chicken Kosha a true culinary masterpiece.
Ingredients
- 1 kg Chicken pieces with bone, skin removed
- 4 tablespoons Mustard oil
- 2 medium Potatoes quartered (optional)
- 3 large Onions finely sliced
- 2 tablespoons Ginger paste
- tablespoons Garlic paste
- 1 large Tomato pureed
- 2 Green chilies slit
- 1/2 cup Yogurt beaten
- 1 teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- 2 Bay leaves
- 1 inch Cinnamon stick
- 4 Cloves
- 4 Green cardamoms
- to taste Salt
- 1 teaspoon Sugar (optional, for balancing flavors)
- Warm water as required
- Fresh coriander leaves for garnish
Instructions
Marinate the Chicken:
- In a large bowl, mix chicken pieces with 1 tsp turmeric powder, 1 tsp red chili powder, salt, and 1 tbsp mustard oil. Let it marinate for at least 30 minutes.
Fry the Potatoes (if using):
- Heat 1 tbsp mustard oil in a large pan or kadai. Fry the quartered potatoes until golden brown. Remove and set aside.
Sauté the Onions:
- In the same pan, add the remaining mustard oil. Add bay leaves, cinnamon, cloves, and cardamoms. Let them sizzle for a few seconds.
- Add sliced onions and fry until they are golden brown and caramelized. This will take around 15 minutes on medium heat. Stir frequently to prevent burning.
Cook the Chicken:
- To the caramelized onions, add ginger and garlic paste. Cook for 2 minutes.
- Increase the heat and add the marinated chicken. Fry on high heat for about 10 minutes until the chicken pieces are well browned.
Add Spices and Tomato:
- Lower the heat and add the remaining turmeric, red chili powder, cumin powder, and coriander powder. Stir well.
- Add the pureed tomato and green chilies. Cook until oil separates from the masala.
Simmer with Yogurt:
- Beat the yogurt and add it to the pan. Stir well to combine. Cook for another 5 minutes.
- Add the fried potatoes (if using), cover, and cook on low heat until the chicken is tender, about 30 minutes. You may add warm water to adjust the consistency of the gravy.
Garnish and Serve:
- Once the chicken is cooked and the gravy is thick, check the seasoning. Add sugar if needed.
- Sprinkle garam masala powder and fresh coriander leaves. Give it a final stir.
- Serve hot with steamed rice or roti.
Tips and Information
Conclusion:
Chicken Kosha is a bold and aromatic Bengali chicken curry that reflects the rich culinary heritage of Bengal. Its tender chicken pieces, enveloped in a flavorful and spicy sauce, create a taste sensation that is both comforting and exciting. Whether savored during a festive occasion or enjoyed as a comforting family meal, Chicken Kosha continues to be a symbol of culinary excellence and cultural pride in Bengal.Tips and Overview
- Caramelization: Proper caramelization of onions is key to the rich color and sweetness of the gravy.
- Mustard Oil: Mustard oil adds an authentic flavor but can be substituted with vegetable oil if not available.
- Slow Cooking: Slow cooking on low heat allows the spices to infuse the chicken and tenderize it.
- Marination: Marinating the chicken helps tenderize it and infuses it with flavors.
- Gravy Consistency: The gravy should be thick and cling to the chicken pieces. If it’s too thin, continue cooking uncovered to reduce it.
- Serving Temperature: Chicken Kosha is best served hot to enjoy the full spectrum of its flavors.