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chicken kosha recipe

chicken kosha recipe

Chicken Kosha Recipe is a beloved traditional dish, that holds an important place in Bengali cuisine. It has a rich history linked to the royal kitchens of Bengal.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 6

Ingredients
  

  • 1 kg medium chicken pieces
  • 2 pieces potato cut into two pieces
  • 4 big size onions finely chopped
  • 2 big size tomatoes finely chopped
  • 4 finely chopped green chilies
  • 1 tsp finely chopped garlic
  • 1/2 cup whipped curd
  • 1 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp turmeric powder
  • 2 tsp red chili
  • 2 tbsp mustard oil
  • 1 teaspoon ground ginger
  • 1/2 tsp salt
  • 1 teaspoon Kashmiri red chili optional
  • Whole spices for tempering
  • 1 inch cinnamon
  • 2 pcs bay leaf
  • 1 tsp black pepper
  • 5 pcs green cardamom
  • 5 pcs cloves
  • 1/2 tsp cumin

Instructions
 

  • Chicken Kosha Recipe Preparation (20 minutes)
  • Peel the potatoes and cut them in half.
  • Boil the potatoes in a covered pan or other container on high heat for 15 minutes. Alternatively, you can add a pinch of salt and boil the potatoes for 1 whistle.
  • Soak the cayenne and Kashmiri cayenne pepper in hot water for about 15 minutes according to the directions in "For the Ginger Garlic Paste."
  • Grind ginger and garlic, then chop onion.
  • Similarly, finely chop the tomatoes too.
  • Blend all the ingredients listed under "For the Ginger Garlic Paste" in a mixer to a fine paste.
  • Bengali Chicken Kosha Recipe (40 minutes)
  • Take a pan and heat it. During the entire cooking phase, maintain a medium flame.
  • Add mustard oil to it and wait until smoke starts coming out of the oil.
  • Fry the potatoes on medium heat for 5 to 10 minutes or until they turn light in color.
  • When smoke starts coming out from the oil, take out the potatoes from the oil.
  • Wait for 20 to 30 seconds till the flame slows down.
  • Add whole spices listed under "Whole spices for tempering".
  • Let the cinnamon, bay leaf, and black pepper cook for 10 to 15 seconds before adding anything else.
  • Add cloves, red chili, and cardamom, and mix well.
  • After 30 seconds add cumin seeds to it.
  • When the cumin starts crackling and the red chilies turn brown or black, add one spoonful of sugar.
  • This sugar should be caramelized.
  • As soon as the sugar starts to turn brown, add onions to it.
  • Immediately add coriander powder.
  • We add coriander powder immediately after the onions as it takes the maximum time to cook.
  • no fears; It has been tried and tested.
  • When the onion turns brown, add finely chopped green chilies and crushed garlic to it.
  • After stirring it well, add the prepared ginger-garlic paste to it.
  • When the onion turns brown, add chicken pieces to it.
  • Keep stirring occasionally to prevent the spices from sticking to the bottom of the pan.
  • After 10 minutes, add cumin and turmeric powder to it and stir well so that the chicken is well covered with the spices.
  • After cooking for five minutes, add curd to it.
  • Make sure the curd is whisked well before adding it to avoid curdling.
  • Keep stirring to prevent the curd and spices from sticking to the bottom.
  • When the chicken is about 80% cooked, add chopped tomatoes to it.
  • Cook while stirring it well.
  • When the tomatoes start becoming soft, add salt and potatoes.
  • Let the mixture cook for 5 minutes before adding sugar
  • Stir it well, then let it boil for a few minutes.
  • Bengali-style chicken kosha is ready
  • Keep the cell for 15 to 20 minutes.
  • Serve it with fried rice, poori, Luchi, rice, or roti.
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