Bengoli style Chiken kosha recipe

For a delicious Bengali-style chicken kosha, use tender chicken pieces and slow-cook them in a rich, spiced gravy with aromatic spices like cumin, coriander, and garam masala. Adding a touch of sugar and a bit of yogurt can balance the flavors perfectly.

Chicken Kosha is a quintessential Bengali dish known for its rich and robust flavors. It’s a type of chicken curry that’s slow-cooked with a medley of spices until the chicken is tender and infused with the essence of the spices. The dish typically features a blend of onions, tomatoes, garlic, ginger, and a special mix of ground spices such as cumin, coriander, turmeric, and red chili powder. What sets Chicken Kosha apart is its depth of flavor and the slow cooking process that allows the spices to meld beautifully with the chicken, creating a savory and aromatic dish that’s loved by many. It’s often enjoyed with steamed rice or traditional Bengali breads like luchi or paratha.

Chicken Kosha is a traditional Bengali chicken curry that’s rich, flavorful, and often served on special occasions. Here’s a recipe for Chicken Kosha, Bengali style:

### Ingredients:

– 1 kg chicken, cut into pieces

– 3-4 onions, finely sliced

– 2 tomatoes, finely chopped

– 3-4 potatoes, peeled and halved (optional)

– 2-3 green chilies, slit lengthwise

– 2-3 tablespoons ginger-garlic paste

– 1 teaspoon turmeric powder

– 1 tablespoon red chili powder (adjust to taste)

– 2 teaspoons cumin powder

– 2 teaspoons coriander powder

– 1 teaspoon garam masala powder

– Salt to taste

– Sugar to taste

– Mustard oil for cooking

– Fresh coriander leaves for garnish

– Water as needed

### Instructions:

1. **Marinate the Chicken:**

– In a large bowl, marinate the chicken pieces with turmeric powder, red chili powder, half of the ginger-garlic paste, and salt. Mix well and let it marinate for at least 30 minutes.

2. **Fry the Potatoes (if using):**

– Heat mustard oil in a pan and fry the potato halves until they are golden brown. Remove and keep aside.

3. **Fry the Onions:**

– In the same pan with remaining oil (add more if needed), fry the sliced onions until they turn golden brown and caramelized. This is a crucial step for flavor, so take your time here.

4. **Cook the Masala:**

– Once the onions are caramelized, add the remaining ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.

– Add the chopped tomatoes and cook until they soften and oil starts to separate from the masala.

5. **Add Spices:**

– Lower the heat and add the cumin powder, coriander powder, and garam masala powder. Stir well and cook for a minute.

6. **Add Chicken:**

– Increase the heat to medium-high and add the marinated chicken pieces. Mix well to coat the chicken pieces with the masala.

7. **Cook Chicken:**

– Cook the chicken on medium heat, stirring occasionally, until it changes color and starts to brown slightly.

8. **Simmer:**

– Add hot water (about 1-1.5 cups) to the chicken. Cover and cook on medium-low heat until the chicken is tender and the gravy thickens. Stir occasionally to prevent sticking.

9. **Adjust Seasoning:**

– Once the chicken is cooked through and the gravy reaches your desired consistency, adjust salt and add a pinch of sugar to balance the flavors. Add more water if you prefer a thinner gravy.

10. **Finish:**

– Add the fried potatoes and slit green chilies. Mix gently and simmer for another 5-10 minutes.

– Garnish with fresh coriander leaves.

11. **Serve:** – Chicken Kosha is traditionally served hot with steamed rice or Bengali Luchi (deep-fried flatbread).

– Chicken Kosha is traditionally served hot with steamed rice or Bengali Luchi (deep-fried flatbread).

### Tips:

– Use mustard oil for an authentic flavor, but you can substitute with any cooking oil if preferred.

– Cooking the onions until caramelized is important for the rich color and taste of the curry.

– Adjust the amount of red chili powder according to your spice preference.

– Let the chicken marinate for at least 30 minutes to absorb flavors.

NOTES:

*Do not use pressure cooker to cook kosha mangsho especially chicken 🍗