The concept of Kosha is quite unique to Bengal and literally it means stir cooking chicken or mutton in a medium flame so that the meat soaks the oil and masala done until browning happens. The concept is similar to Bhuna chicken or mutton elsewhere in India. Anyone who has grown up in Kolkata will remember fondly the famous Golbari Chicken and Mutton Kosha. I have travelled all the way from Bhowanipore in South Kolkata to Shyambazar in North Kolkata to savour this delectable dish on many occasions with friends and family. One can add on to the recipe which I shared. For example one can add Potato and also use the same recipe for cooking mutton. The spices used are critical to getting the taste and use as little water as possible. This dish needs a generous helping of oil in the cooking. So do not try and make a diet version of this dish. It is meant for indulgence. No wonder this dish is quite common in Bengali households as something to prepare for a special occasion or for entertaining guests. The chicken kosha is typically paired with steamed rice, luchi or paratha with a side of gondhoraj lebu (lemon). With the festive season around the corner, the chicken kosha is a good option to serve your friends and family.
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Kosha Murgir Mangsho
Ingredients
- 800 grams Chicken, cut into medium sized curry cut
- 250 grams Yoghurt or Curd
- 5 medium sized Onions, finely chopped
- 2 Tbsp Garlic Paste
- 1 Tbsp Ginger Paste
- 6 Tbsp Oil (I always use Mustard Oil for this preparation)
- 1 Tsp Turmeric Powder
- ½ Tsp Kashmiri Red Chili Powder
- 1 ½ Tsp Cumin Powder
- 1 ½ Tsp Coriander Powder
- 1 Tsp Shahi Garam Masala Powder
- 1 heaped Tsp Sugar
- Salt or to taste
Ingredients for the Tempering :
- 2 Bay Leaf
- 3 Dry Red Chili
- 1 Black Cardamom
- 4 Green Cardamom
- 1 Cinnamon Stick
Instructions
- Clean chicken and pat dry. Blend 2 onions in a blender to a smooth paste. Finely chop the rest. Keep aside.
- Marinade the chicken with blended onion paste, 1 tablespoon oil, half of the Ginger and garlic paste, and half of turmeric powder, red chili powder, cumin powder, coriander powder and salt. Add 1 tablespoon Mustard oil and half the yoghurt or curd to the marinade as well.
- Toss well mixing all the ingredients with the chicken pieces. Cover with a cling wrap and keep the chicken in the refrigerator for 1 to 2 hours, depending on the time available at hand.
- Heat the remaining 4 tablespoon oil in a deep bottom pan over medium flame. Once the oil is hot, temper with bay leaf, dry red chilli, black and green cardamom and cinnamon stick over. Add in 1 teaspoon of sugar while tempering, as this caramelizes and give a rich colour to the gravy.
- Next add the chopped onion and sauté till they turn light golden in colour, before adding the remaining ginger-garlic paste. Stir for a bit and add the rest of the yoghurt or curd. Cook over low flame, stirring frequently till oil leaves the edges.
- In the meanwhile, make a thick paste out of the remaining spices other than the Garam Masala powder, that is, Turmeric Powder, Red Chili powder, Cumin powder, Coriander powder along with 3 tablespoon water. Do Not Add The Garam Masala Powder To This Mix.
- Add this spice paste to the pan and cook for about 1-2 minutes. Now add the marinated chicken along with the marinade. Mix thoroughly over low heat.
- Keep cooking for 15 -20 minutes more on a low flame while stirring continuously. Stirring is the essence to making the perfect Chicken Kosha. The chicken should release sufficient moisture while cooking, which in turn will help to cook the chicken. If at all needed, you may add a ¼ cup of water.
- Once cooked, add the Shahi Garam Masala to your chicken. By now the gravy will be semi-dry and not a runny one. It should also leave oil on the sides.
- Serve your Chicken Kosha hot with your choice of rice, pulao, luchi, roti or paratha.
Nutrition
- Serving Size: 4
