‘Chicken Kosha’ is an age old Bengali way of cooking Chicken. It’s a Spicy Chicken Curry, 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 this recipe may vary little bit from home to home. I’m sharing my version here.
Chicken Kosha/Bengali style Spicy Chicken Curry
- Chicken- 1 kg (medium sized pieces)
- Potato- 4 medium sized
- Garlic paste- ¾ tsp paste
- Garlic cloves- 6-7 (peel and keep the cloves whole)
- Onion- 4 medium sized (thinly sliced)
- Tomato- 1 big sized (roughly chopped)
- Bay leaf- 1
- Whole dry red chilli- 1-2
- Black peppercorn powder- ¾ tsp
- Sugar- 1/2 tsp
- Mustard oil
- Few slit green chillies- 6-7
- Kashmiri Mirch Powder- 1 tsp
- Turmeric powder- ½ tsp
- Garam masala powder- 1/4 tsp
- Ginger paste- 1 tsp
- Cumin powder- 1 tbsp
- Green cardamoms- 4-5 (roughly crushed)
- Juice of 1/2 lemon
Wash chicken pieces, keep them in a plastic colander. This straining process removes the excess water from chicken.
Pell 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 on medium flame. Add the whole garlic cloves in between. Mix and keep frying until all the onion slices have reached a dark, rich brown color. 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 minimum 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 few seconds. Add rest of the sliced onions, fry until light brown in color. Add the ginger-garlic paste, cumin powder, turmeric powder and chopped tomatoes. Mix well and mash the tomatoes with the help of the spatula. Fry on medium flame until fragrant (1-2 minutes maximum). Add marinated chicken pieces and green chillies. Mix well. Cover and cook on low flame. 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 a little drier 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 1/2 cup of hot water into this. And then cook further until done.