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Chicken Kosha

Chicken Kosha is a Bengali dish that involves slow-cooking marinated chicken pieces in an onion, ginger-garlic, and other spice-based gravy.
Prep Time15 minutes
Active Time1 hour
Marination Time4 hours
Course: Main Course
Cuisine: Bengali
Keyword: Bengali Recipes, Chicken Recipes
Yield: 4
Author: Amrita

Equipment

  • Heavy Bottom Pot or Pan

Materials

  • 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
  • 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

Instructions

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.