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. 

Chicken Kosha (Bong 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 out the step by step pictorial recipe 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 chicken with a pinch of salt & red chili powder for 10 min. 
                        Heat remaining oil & fry the chicken pieces till light brown.

                                  Add the onion paste and 

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

                       Add yogurt, salt, red chili powder, coriander powder & cumin powder. 

                       Mix well & simmer till the chicken turns soft. 

                       Add garam masala powder & ghee. Give it a stir & switch off flame. 
                       Keep it covered for 5 minutes. 

                    Garnish with fried onions & coriander leaves. Serve with any form of rice
                    or Indian bread.