Instructions

1. Clean chicken and pat dry. Blend 2 onions in a blender to a smooth paste. Finely chop the rest. Keep aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Serve your Chicken Kosha hot with your choice of rice, pulao, luchi, roti or paratha.