Chicken Kosha is an age-old Bengali way of cooking Chicken. Like Kosha Mangsho this one is also high on spice level and not for faint-hearted. 😉 The word Kosha (a Bengali word) means dryish or a gravy which is quite dry in consistency. It’s a popular dish; every Bengali family cooks it in their own way, so, the recipe may vary a little bit from home to home. I’m sharing my version here. Hope you’ll enjoy cooking it and don’t forget to share your experience with me. 🙂
It is recommended to cook this Chicken dish in an Iron Wok, cooking in an iron vessel helps to bring out the rich, dark colour of Chicken Kosha.
Chicken Kosha/Bengali style Spicy Chicken Curry
Chicken Kosha is an age-old Bengali way of cooking Chicken Curry. Like Kosha Mangsho this one is also high on spice level and not for faint-hearted.
- 1 kg- Chicken (medium sized pieces, with bone)
- 4- Potato medium sized
- 3/4 tsp- Garlic paste
- 6-7- Garlic cloves (peel and keep the cloves whole)
- 4- Onion (thinly sliced)
- 1- Tomato (roughly chopped)
- 1- Bay leaf
- 1-2- Whole dry red chilli
- ¾ tsp- Black peppercorn powder
- Salt to taste
- 1/2 tsp- Sugar
- Mustard oil
- 6-7- Green chillies (adjust as per your tolerance)
- 1 tsp- Kashmiri Mirch Powder
- 1/2 tsp- Turmeric powder
- 1/4 tsp- Garam masala powder
- 1 tsp- Ginger paste
- 1 tsp- Cumin powder
- 1 tbsp- Coriander powder
- 4-5- Green cardamoms (roughly crushed)
- 1/2 tsp- Lemon juice
Wash chicken pieces, keep them in a plastic colander. This straining process removes the excess water from chicken.
Peel the potatoes. Cut them horizontally into equal halves, wash and keep aside.
Heat 4 tbsp oil in a deep frying pan/kadai. Add half amount of thinly sliced onions with a pinch of salt (adding a pinch of salt speeds up the browning process). Using a spatula, fry the onions continuously over medium heat. Add the whole garlic cloves in between. Mix and keep frying until all the onion slices have reached a dark, rich brown colour. Remove from the pan and keep aside to cool.
In a large bowl marinate the chicken pieces with fried onion-garlic, kashmiri mirch powder, lemon juice, and garam masala powder. Keep aside for 1 hour.
Now heat 8-9 tbsp oil in the same deep frying pan. Fry the potatoes, let them turn golden brown, remove and keep aside.
In the remaining oil add bay leaf, dry red chilli, and green cardamoms. Stir for a few seconds, add rest of the sliced onions, fry until light brown in colour.
Add the ginger-garlic paste, cumin powder, coriander powder, turmeric powder, and chopped tomatoes. Mix well and mash the tomatoes with the help of the spatula. Cook the masala over medium heat until it starts leaving the oil (1-2 minutes approximately).
Add marinated chicken pieces and green chillies, mix well, cover, and cook over low heat. Uncover and keep stirring in between.
When the chicken is half cooked add salt, black peppercorn powder, potatoes, and sugar. Mix, cover and cook until the chicken is fully done.
This Chicken Curry needs to be cooked on the thicker side. I cook my Chicken Kosha without water. If you feel that the curry is drying up too much at the time of cooking, add ½ cup of hot water into this, and cook further until done.