Chicken kosha is a typical Bengali food, either chicken or mutton is a must in the dinner menu for a Bengali. The term kosha is derived from the fact that the dish has very thick gravy where the chicken pieces are slow-cooked with other spices. It goes well with pulao, roti or paratha. Chicken Kosha is an authentic Bengali side dish for every occation,
Duration: 45 mins
- Chicken (cut into 10-11pcs):600gm
- Potato(cut into quarters):1 large or 2 medium
- Kashmiri Chilli Powder 1tsp
- Turmeric powder:1/2tsp
- Onion(thinly sliced):2cups
- Green chilies:3-4pcs
- Tomato(chopped):1 big size
- Cinnamon:1-2 (1inch) sticks
- Bay-leaf: 2pcs
- Salt to taste
- Oil: 5-6tbsp
Step 1. Make a fine paste of grated ginger, garlic, green chilies, keep aside.
Step 2. Dry roast cardamom, cinnamon, cloves and grind to a coarse powder, keep aside in a closed container. This is our freshly made garam masala.
Step 3. Add 3tbsp of oil in a kadai, fry the quartered potatoes until nicely brown.
Step 4. Add oil in a kadai, when the oil is hot add sugar and let it caramelise. This brings a nice colour to the curry and then add bay-leaves this brings for a nice smelling.
Step 5. Add sliced onion to the oil. Cook till the onions turn nice brown in colour. No I’m not talking about burning them, it is browning them. Be careful not to burn the onions, it will make the curry bitter.
Step 6. Now add the chicken pieces and cook with the onion. Add the freshly made paste and tomatoes and salt. Cook in high heat and keep stirring continuously. The meat will release a lot of water. Reduce heat and add turmeric powder, kashmiri chilli powder.
Step 7. Keep cooking uncover in medium-high heat till the chicken is almost done or for 15-20min. Add the fried potato, sprinkle the freshly garam masala. Cover and reduce the heat to low and cook for another 25 minutes. Check the seasoning and adjust accordingly.
Note: You can keep this recipe in your refrigerator till 2-3 days.