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Wednesday, 7 February 2018

Chicken Kosha (Bengali Style Chicken Curry)


       
          Chicken Kosha is just as delicious as the classic Bengali Mutton Kosha. Kosha means frying the marinated chicken on a low flame till dry before adding the water. It is a dry preparation and it is so comforting to have it along with some luchi (poori). 

          You just don't need anything else to satiate your hunger and to give you full satisfaction. It can also be served with rice, pulao or any other Indian bread. So check for a step by step guide with pictures to prepare it.

 






  • 500 gms. chicken with bones, curry cut
  • 2 onion, sliced
  • 1" ginger, sliced
  • 3-4 garlic cloves, sliced
  • 1 cup yogurt, beaten
  • 2 tbsp. kashmiri red chili powder
  • salt to taste
  • 1 tsp. garam masala powder
  • 1 tsp. roasted coriander powder
  • 1 tsp. roasted cumin powder
  • 1/2 cup fried onions
  • 1 tsp. ghee
  • 3 tbsp. oil
  • 1 tsp. coriander leaves, chopped








          Heat 1 tbsp. oil in a pan and fry the onion, ginger and garlic till light brown. Keep aside to cool down and then grind to a fine paste.

          Marinate the chicken with a pinch of salt and red chili powder for 10 minutes. Heat remaining oil in a pan and fry the chicken pieces till light brown.

         Add the onion paste and 1/2 cup water. Mix well and cook, covered on a low flame for 5-10 minutes.

          Add the yogurt, salt, red chili powder, coriander powder and cumin powder. Mix well and simmer further till the chicken turns soft. 

          When done, add the garam masala powder and ghee. Give it a stir and switch off the flame. Keep it covered for 5 minutes. 

          Garnish with fried onions and coriander leaves. Serve as a side dish with any form of rice or Indian bread.


       

                    Marinate the chicken with a pinch of salt and red chili powder for 10 min. 
                    Heat remaining oil and fry the chicken pieces till light brown.




                               Add the onion paste and 





                    1/2 cup water. Mix well and cook, covered on a low flame for 5-10 min.




                  Add the yogurt, salt, red chili powder, coriander powder and cumin powder. 
                  Mix well and simmer further till the chicken turns soft. 




                When done, add the garam masala powder and ghee. Give it a stir and switch
                 off the flame. Keep it covered for 5 minutes. 



                    Garnish with fried onions and coriander leaves. Serve as a side dish with any
                    form of rice or Indian bread.










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