Chicken Kosha is a beloved dish in Bengali cuisine, known for its deeply flavorful, slow-cooked gravy and tender chicken pieces. The dish is characterized by its thick, spicy, and aromatic masala, made with a blend of traditional spices and mustard oil, which imparts a unique flavor. The slow cooking process allows the chicken to absorb the rich masala, making each bite a burst of flavors. Chicken Kosha is often served with steamed rice, roti, or paratha, making it a hearty meal perfect for special occasions or a comforting family dinner.
Bengal’s Chicken Kosha Recipe
It’s a perfect comfort food that pairs well with steamed rice, roti, or paratha. Here’s how you can make it at home
Ingredients
Instructions
Marinate the Chicken:
- In a large bowl, marinate the chicken with turmeric powder, red chili powder, salt, and half of the ginger-garlic paste. Let it sit for at least 30 minutes.
Prepare the Masala:
- Heat mustard oil in a deep pan or kadhai until it starts to smoke slightly. Lower the heat and add bay leaves, cardamom, cloves, and cinnamon. Sauté for a few seconds until fragrant.
- Add the sliced onions and cook on medium heat until they turn golden brown.
- Add the remaining ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
- Stir in the chopped tomatoes and green chilies. Cook until the tomatoes soften and oil starts to separate from the mixture.
Cook the Chicken:
- Add the marinated chicken to the pan and mix well with the masala. Cook on medium heat for about 10-12 minutes, stirring occasionally.
- Once the chicken starts to brown and the masala thickens, lower the heat and add cumin powder, coriander powder, and yogurt. Mix everything well.
- Cover the pan and let the chicken cook on low heat for about 20 minutes, stirring occasionally. Add a little water if the gravy becomes too thick.
- Once the chicken is tender and the oil starts to separate, sprinkle garam masala powder and give it a final stir.
Garnish and Serve:
- Garnish with fresh coriander leaves and serve hot with steamed rice, roti, or paratha.
Note
- Marination: Allowing the chicken to marinate for at least 30 minutes enhances the flavor and tenderness.
- Mustard Oil: Traditional recipes use mustard oil, which adds a distinct flavor, but you can substitute it with any cooking oil if preferred.
- Spice Level: Adjust the amount of green chilies and red chili powder to suit your taste preference.
- Consistency: The gravy should be thick, so avoid adding too much water during cooking. You can add a splash of water if necessary to prevent the masala from sticking.
- Serving: Chicken Kosha pairs well with steamed rice, roti, or paratha. Garnish with fresh coriander leaves for added freshness.