Chicken Kosha is a popular Bengali dish that involves slow-cooking of marinated chicken pieces in an onion, ginger-garlic, and other spice-based gravy. It is also known as Murgir Kosha Mangsho or Kosha Murgir Mangsho.
This scrumptious chicken dish has a semi-gravy-like consistency. The term kosha refers to slow cooking processes over a low flame in which the ingredients cook for a longer period of time to produce a rich and smooth velvety texture gravy loaded with flavor. Kosha is a Bengali word for bhuna.
Chicken Kosha, also known as Chicken Kasha, is a delicacy in Bengali households. This is also a family favorite, and we make it on the weekends.
Chicken: Always use chicken pieces with bone for this particular recipe. It would be great, especially if you could include chicken leg and thigh chunks.
Onion: It is a key ingredient of the semi-gravy dish. I used finely chopped onions as well as onion paste for this recipe.
Ginger & Garlic: I prefer to use homemade ginger and garlic paste which enhances the flavor of the dish.
Tomato: Use tomato paste for this dish.
Powdered Spices: Basic spice powders such as turmeric powder, coriander powder, red chilli powder. You can also add a dash of garam masala powder.
Whole Spices: Bay leaf, Dry red chilli, Cinnamon stick
Oil: This authentic chicken kosha recipe is cooked using mustard oil. Alternatively, you can also use vegetable oil.
Others: Curd, Salt, Sugar, Green Chilli, etc.
How to make Chicken Kosha Recipe
Here I am sharing the step-by-step instructions for Chicken Kosha.
Wash and clean the chicken pieces and pat dry them using kitchen towel.
After cleaning the chicken, put them in a bowl and marinate using curd or yogurt, salt, turmeric powder and mustard oil.
Marinating the chicken is an important step in this recipe. Ideally, 4-5 hours of marination gives good result. You can cover the marinated chicken bowl with a cling wrap and place in the refrigerator.
At the time of cooking take out the chicken from refrigerator and set aside.
In a heavy-bottomed pan, heat the oil and add whole spices such as the bay leaf, dry red chilli, and cinnamon stick. I avoid adding too much whole garam masala such as cardamom, clove, etc.
When the oil becomes fragrant, add the chopped onion and cook until it is transparent. Then add the onion paste and cook until the raw flavor is gone.
After that, add the ginger paste, followed by the garlic paste, and cook thoroughly.
Stir in the spice powders, including the turmeric powder, coriander powder, and red chilli powder. I do not prefer to add garam masala powder in my chicken kosha recipe, so I avoid adding it. You can add a dash of garam masala powder at this time.
Now add the marinated chicken and cook for a few minutes on high heat. Later reduce the heat to low, cover the pan, and stir every now and then. The key to this recipe's success is slow cooking.
While the chicken is cooking, add the green chilli. When the oil begins to separate and the chicken is halfway cooked, add the tomato paste, sugar, and salt and cook until the raw smell disappears.
When the chicken is soft and tender, remove from the heat, cover, and set aside for 5-10 minutes before serving hot.
Chicken Kosha goes well with any type of Indian flatbread, including roti, paratha, naan, kulcha, and many others. However, you must try the delectable luchi chicken kosha combination.
Kosha murgir mangsho is also a very good non-vegetarian side dish for pulao or fried rice.
- This dish can also be made with potato chunks. However, I avoided the potato because I prefer it in Murgir jhol rather than kosha mangsho.
- Adjust the spice level of the curry according to the tastebuds.
- The same recipe can be used to make dim kosha, paneer kosha, and other dishes.
You can keep the leftover chicken kosha in an airtight container in the refrigerator for up to 2-3 days. You can reheat the chicken dish in the microwave or on the stovetop.
- Avoid adding water while cooking chicken kosha. Chicken pieces should be cooked on its own juices along with the spices added in the dish. The water content in the dish will be added by the pastes of tomato, onion, ginger, garlic and from the curd.
- Slow cooking over a low flame is recommended for the best results.
More Chicken Recipes
- Heavy Bottom Pot or Pan
- 600 gms Chicken Pieces with Bone
- 2 no Onion, large finely chopped
- 2 tablespoon Onion Paste
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 3-4 no Green Chilli
- ¼ cup Curd
- ¼ cup Tomato Paste
- 2 teaspoon Turmeric Powder
- 1½ teaspoon Coriander Powder
- 1 teaspoon Red Chilli Powder
- Salt to taste
- 1 teaspoon Sugar
- ½ cup Mustard Oil
- 1 no Bay Leaf
- 1 no Dry Red Chilli
- 1 inch Cinnamon Stick
Marination of Chicken
- Wash and clean the chicken pieces and pat dry them using kitchen towel.
- Put the chicken pieces in a bowl and marinate them with curd, 1 teaspoon turmeric powder, salt, and 1 tablespoon mustard oil.
- Set aside for 3-4 hours.
Cooking Chicken Kosha
- Heat oil in a heavy bottom pan and add bay leaf, dry red chilli and cinnamon stick.
- Once the oil turns aromatic add chopped onion and fry until it is transparent.
- Then add the onion paste and cook until the raw smell goes away.
- After that add ginger paste followed by garlic paste and cook well.
- Stir in the spice powders, including the turmeric powder, coriander powder, and red chilli powder.
- Now add the marinated chicken and cook for a few minutes on high heat. Later, reduce the heat to low, cover the pan, and stir occasionally.
- Add green chilli while cooking the chicken.
- When the oil starts separating and chicken is half cooked add tomato paste, sugar, salt and cook until the raw smell of tomato disappears.
- When the chicken pieces are soft and tender, turn off the heat, cover the pan, and set aside for 5-10 minutes before serving hot.
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