Chicken Kosha (Chicken Curry - Bong style)

 

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

          You just don't need anything else to satiate your hunger and to give you full satisfaction. It is a great party recipe that can be prepared during special occasions.  Serve with hot steamed rice, pulao or any other Indian bread. So check out the step by step pictorial recipe to prepare this traditional Bong delicacy.

Marination - 

• 500 gms. chicken with bones, curry cut
• 1/2 cup yogurt
• 2 tbsp. Kashmiri red chili powder
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. mustard oil

Other Ingredients - 

• 2-3 tbsp. mustard oil
• 1-2 potato, cubed
• 2- dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 onion, sliced
• 1 tbsp. tomato paste mixed with 1/4 cup water / puree of 1 tomato

          Marinate the chicken with all the mentioned ingredients overnight or for a minimum of 5 hours.

          Heat oil in a pan and sauté the potato till light brown. Keep aside. Temper the same oil with bay leaves, dry red chilies, cumin seeds, cinnamon, cardamom and cloves. Sauté for a few seconds. 

            Now add the onion and stir fry till light brown. Add the marinated mutton and tomato puree. Mix everything well and cook, covered on a low flame till almost dry. 

          Add the fried potatoes and 1/2-1 cup water and cook again on a low flame till done and the gravy is thick. Serve with hot steamed rice, pulao, luchi (poori), paratha or chapatti. 

                        Marinate the chicken with all the ingredients overnight or for a 

                        minimum of 5 hours.

                          Heat oil in a pan and sauté the potato till light brown. Keep aside. 

                      Temper the same oil with bay leaves, dry red chilies, cumin seeds, 

                       cinnamon, cardamom and cloves. Sauté for a few seconds. 

                                  Now add the onion and stir fry till light brown. 

                        Add the marinated mutton and tomato puree. Mix well and cook, 

                        covered on a low flame till almost dry. 

                                  Add the fried potatoes and 1/2-1 cup water.

                                Cook further on a low flame till done and the gravy is thick. 

                          Serve with hot steamed rice, pulao, luchi (poori), paratha or chapatti.