Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Westbengal · Dinner

Chicken Kosha

Traditional Recipe 8: Chicken Kosha recipe

🧺 Ingredients

• Chicken: 500g, cut into medium pieces
• Mustard oil: 25ml
• Onion: 200g, sliced thin
• Ginger paste: 2 tbsp (30g)
• Garlic paste: 1.5 tbsp (22g)
• Turmeric powder: 0.75 tsp (2g)
• Chilli powder: 1.5 tsp (5g)
• Coriander powder: 1.5 tsp (5g)
• Cumin powder: 0.75 tsp (2.5g)
• Yogurt: 150ml
• Salt: to taste
• Water: 300ml
• Bay leaves: 2
• Green cardamom: 3
• Black cardamom: 1

👩‍🍳 How to make Chicken Kosha

1. Heat mustard oil in a heavy pan over medium-high heat (170°C).
2. Brown chicken pieces in batches for 3 minutes per side. Remove and set aside.
3. In the same oil, cook onion slices over medium heat (140°C) for 6 minutes until golden and crispy.
4. Add ginger and garlic paste, cook for 2 minutes until fragrant.
5. Add turmeric, chilli powder, coriander, and cumin. Cook for 1 minute.
6. Lower heat to medium-low (100°C). Add yogurt slowly, 3 tbsp at a time, stirring well.
7. Add bay leaves, green cardamom, and black cardamom.
8. Return chicken to pan. Add salt and water.
9. Bring to boil, then reduce to low (80°C).
10. Cover and simmer for 30 minutes, stirring occasionally.
11. Chicken should be very tender, gravy thick and dark brown.
12. Serve hot with rice or luchi.

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