Best chicken Kosha Recipe

Best chicken Kosha Recipe

Best Chicken Kosha Recipe is a popular Bengali dish that is rich, flavorful, and deeply aromatic. It’s perfect when served with steamed rice, paratha, or luchi. Here’s a restaurant-style recipe to make Chicken Kosha:

Ingredients:

For Marination:

500g chicken (cut into pieces)

1/2 cup plain yogurt

1 tbsp ginger-garlic paste

1/2 tsp turmeric powder

1 tsp red chili powder

1/2 tsp garam masala powder

Salt to taste

1 tbsp mustard oil

For the Kosha Gravy:

2 tbsp mustard oil

2 large onions (finely sliced)

2 green chilies (slit)

1 tbsp ginger-garlic paste

2-3 tomatoes (pureed)

1 tbsp coriander powder

1/2 tsp cumin powder

1/2 tsp garam masala powder

2 bay leaves

2-3 cardamom pods

1 cinnamon stick

3-4 cloves

1 tsp sugar (optional, for caramelization)

Salt to taste

1/2 cup water (adjust consistency)

Fresh coriander leaves (for garnish)

Instructions:

1. Marinate the Chicken:

In a large bowl, mix the chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, salt, and mustard oil.

Let the chicken marinate for at least 30 minutes (or 2-3 hours for a more flavorful result).

2. Prepare the Kosha Gravy:

Heat mustard oil in a heavy-bottomed pan or kadai over medium heat.

Once the oil is hot, add the bay leaves, cardamom, cinnamon, and cloves. Stir for a few seconds until fragrant.

Add the finely sliced onions and sauté them until golden brown. This step is crucial for the rich color and flavor of the dish.

Add the ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw smell disappears.

Now, add the pureed tomatoes and cook until the oil separates from the masala. This can take about 5-7 minutes.

Add the coriander powder, cumin powder, and a pinch of salt. Stir well.

3. Cook the Chicken:

Add the marinated chicken to the pan and stir it well to coat the chicken pieces in the masala.

Cook the chicken on medium heat for 5-7 minutes until it starts to brown slightly.

Add the sugar (if using) and mix it in. The sugar helps in caramelizing the onions and gives the dish a deeper flavor.

Add water (adjust depending on how much gravy you want) and bring it to a boil. Then lower the heat, cover, and simmer for 20-30 minutes until the chicken is tender and the gravy thickens.

4. Final Touch:

Once the chicken is cooked and the gravy is reduced to your desired consistency, check for salt and adjust as needed.

Sprinkle garam masala on top and garnish with fresh coriander leaves.

Serve:

Serve the Chicken Kosha with hot steamed rice, paratha, or luchi for a complete meal.

Enjoy this delicious Bengali delicacy!