Bengali Recipe,
Chicken Kosha/ Bengali Style Chicken Curry/ Kolkata style Chicken Recipe
Chicken
Kosha/ Bengali style Chicken Curry
Chicken Kosha is a Bengali
Specialty chicken semi dry curry or sometimes we turn it into Murgir
Jhol/
Chicken Curry. Here chicken is cooked in ginger, garlic, onion, and tomato
gravy with some Indian spices. This is an every Sunday recipe in every
household in Calcutta. There is much variety in cooking process of Chicken
Kosha. This is my version of Chicken Kosha Recipe.
“Kosha” means Braise. How perfectly you braise the masala and chicken. You
become the master chef of cooking Chicken Kosha. Less
water used in Chicken Kosha but sometimes we turn it into
Chicken Curry with increase the quantity of adding the water in it. For details
recipe please visit my YouTube channel J
Ingredients:
600 grams Chicken with bones
2 tbsp. ginger and garlic paste
3 tbsp. curd
1 big tomato paste
1 onion finely sliced
1 ½ tsp. turmeric powder
1 ½ tsp. chili powder
(Kashmiri/mild)
1 tsp. roasted cumin powder
1 tsp roasted coriander powder
1/3 tsp garam
masala
powder
2 bay leaves
1 tsp cumin seeds/ whole garam
masala
3 dry red chilies
½ tsp fenugreek seeds/methi
½ lime/ lemon
Salt
1 tsp. sugar
Mustard oil
Ghee/ clarified butter
Methods
1. Clean and
wash the chicken.
2. Marinate
the chicken with lime juice, salt, sugar, ginger garlic paste, yogurt, 1 tsp
turmeric powder, 1 tsp red chili powder. Mix it thoroughly. Cover and marinate
for 30 minutes.
3. Microwave
potato pieces for 2 minutes or lightly fry potato pieces.
4. Take a
pan and heat the mustard oil smoky. Then add tempering- bay leaves, cumin
seeds, dry red chilies, and fenugreek / methi seeds.
Saute it until it gives nice aroma.
5. Then add
thinly sliced onion. Fry it until caramelised.
6. Then add
ginger garlic paste. Give them a quick stir, and then add all the remaining
spices- turmeric powder, red chili powder, roasted coriander powder, roasted
cumin powder.
7. Mix
everything together. Sprinkle some water or else spices can be burned.
8. After 30
seconds, add tomato paste and incorporate everything. Braise the masala well it
can take 3-4 minutes in medium flame.
9. Cover and
cook it until the oil leaves the side of the masala. Check in between.
10.
Then add the well marinated chicken. Coat the
chicken with masala. And braise “Koshano” the
chicken with spices very well for 6-7 minutes in medium to medium high flame.
11. Then add
the potato and coat the masala over potato pieces.
12.
Add required water to it, you adjust the water
level but in chicken kosha there is less water used.
13.
But I have added 1 and ½ cup of water to making “Murgir
Jhol”.
14.
Cover and cook for 20 minutes.
15.
After 20 minutes check the chicken is cooked or
not. Then turn of the stove.
16.
Sprinkle garam masala powder
and dollop of ghee/ clarified butter.
17.
Serve it with some plain rice, roti or paratha.
Enjoy
Just like a taste of my childhood. Can't wait to try this!
ReplyDeleteThank you Romain Saha Cherish all your happy moments. :)
DeleteHi,
ReplyDeleteThis article is very impressive and helpful keep it up.
Thanks to share us.
Thank you so much :)
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