Description
Chicken Kosha brings Bengali comfort right to your kitchen table with tender meat simmered in rich, spicy gravy. Bold flavors and hearty textures make this traditional dish a perfect companion for your rice or flatbread feast.
Ingredients
Scale
Main Ingredients:
- 600 gms chicken pieces with bone
- 2 onions (large, finely chopped)
- ¼ cup curd
- ¼ cup tomato paste
- ½ cup mustard oil
Spices and Seasonings:
- 2 tablespoons onion paste
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons turmeric powder
- 1 ½ teaspoons coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon sugar
- Salt to taste
Aromatics and Garnish:
- 3–4 green chillies
- 1 bay leaf
- 1 dry red chilli
- 1 inch cinnamon stick
Instructions
- Pour ½ cup mustard oil into a large skillet. Heat until the oil starts smoking at 375°F, then reduce temperature to 250°F.
- Drop 1 bay leaf, 1 dry red chilli, and 1-inch cinnamon stick into the hot oil. Let them sizzle for 30 seconds to release their fragrance.
- Toss 2 finely chopped large onions into the pan. Stir continuously for 8-10 minutes until they turn deep golden brown and caramelize.
- Add 2 tablespoons onion paste, 1 tablespoon ginger paste, 1 tablespoon garlic paste, and 3-4 green chillies. Sauté for 4 minutes until the raw aroma dissipates.
- Sprinkle 2 teaspoons turmeric powder, 1½ teaspoons coriander powder, 1 teaspoon red chilli powder, salt, and 1 teaspoon sugar. Stir vigorously for 2 minutes until spices release their oils.
- Pour in ¼ cup tomato paste. Cook for 3 minutes, stirring constantly until the mixture thickens and deepens in color.
- Add 600 grams chicken pieces, turning them to coat completely with the masala. Cook uncovered at 300°F for 10 minutes, allowing chicken to absorb flavors.
- Gradually blend in ¼ cup curd, stirring gently to prevent curdling. Continue cooking for 5 minutes until oil separates from the sauce.
- Reduce heat to 225°F, cover the skillet, and simmer for 15-20 minutes until chicken becomes tender and masala clings richly to the meat.
Notes
- Choose mustard oil for authentic flavor, but vegetable oil works if mustard oil isn’t available.
- Caramelizing onions slowly is key to developing deep, complex flavor in this Bengali dish.
- Consider marinating chicken in yogurt and spices for 30 minutes before cooking to enhance tenderness and flavor absorption.
- Adjust green chilli quantity based on personal spice tolerance, remembering that Bengali cuisine loves heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Bengali
Nutrition
- Serving Size: 3 to 4
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg