Chicken is the most readily available and popular meat around the world. Modern globalization and the introduction of the internet have helped us inculcate cultures and cuisines from different parts of the world into our homes. Now, you don’t need to visit any fancy restaurant to savor the taste of these authentic cuisines.
In today’s episode, we will discuss the recipe to make the tastiest Bengali-style chicken kosha. Like kosha mangsho (mutton gravy), Chicken kosha also endures the spice level. It satiates the Indian pallet due to our affinity for spicy food. But if you are not that much into spicy foods, you can still enjoy the colorful and blissful chicken kosha. However, you may need to tweak the recipe and add some agents to get the color. But that’s a recipe for another day.
So, without further ado, let us grab the following ingredients and start with the recipe.
Ingredients list for Chicken Kosha recipe
Chicken kosha is a dryish main course. So, unlike curry, kosha will be more like gravy. So, based on that, we have selected the quantity of the ingredients as well.
1. Chicken with bone (medium-sized cut) – 1 kg
2. Red onion (medium-sized, thinly sliced) – 4 Nos.
3. Potato (medium size) – 4 Nos. (optional, but recommended for authenticity)
4. Tomato (big size) – 1 No.
5. Ginger garlic paste from Madhav Fresh Foods – 1 tablespoon
6. Bay leaf – 1-2 depending upon flavor enhancement
7. Dried red chili – 1-2
8. Green chili – 6 Nos.
9. Mustard oil – 4 tablespoons
10. Green cardamom
11. Clove – 3-4 (optional)
13. Turmeric powder – ½ teaspoon
14. Kashmiri Red chili powder – ½ teaspoon
15. Garam masala powder – ¼ teaspoon
16. Cumin powder – 1 teaspoon
17. Coriander powder – 1 tablespoon
18. Lemon juice – ½ teaspoon
Cooking steps for Bengali Chicken Kosha
Once you have prepared all the ingredients, it’s time for cooking. But before we do so, we want to highlight that ginger garlic paste adds to the taste and texture of any meal. The best ginger garlic paste has a uniform texture and is thick. It imparts an appetizing aroma and taste to the recipe. The ginger-garlic paste company understands the need of the hour and manufactures the pastes with care and consistency. Now, let us look at the instructions.
1. Wash the chicken pieces in warm water and remove the stains and skin from the pieces. Place the washed pieces in a strainer to drain the excess water.
2. Take the potatoes and peel them. Cut them into two halves and wash them.
3. Heat 4 tablespoons of Mustard oil in a frying pan/kadhai. Make sure you use large enough kadhai to hold the chicken. Once the oil heats, add a few thinly sliced onions and using a spatula, stir fry the onions. Stir the onions with a little pinch of salt on medium flame till a caramel color appears.
4. Keep the kadhai aside to cool and marinate the chicken with the caramelized onion, Kashmiri red chili powder, garam masala powder, and lemon juice. Keep the chicken aside for 1 hour to set.
5. In the remaining oil in Kadhai, add bay leaves, dry red chili, green cardamom, and cloves. Stir for a few seconds on high flame and then add the remaining onion slices. Fry the onions till they are light brown.
6. Add the ginger-garlic paste, cumin powder, turmeric powder, coriander powder, and chopped tomatoes. Mix the constituents well and mash the tomatoes with the spatula. Cook the masala until it starts oozing some oil on the surface. You can also add some hot water while stirring the mixture.
7. Add the marinated chicken and green chilies to the kadhai. Cook it on low flame with a lid to cover the deep-frying pan with the occasional stir.
8. Add the potatoes when the chicken is half-cooked and salt as per taste. Give it a good stir for about 1-2 minutes. Cover the lid and cook until the chicken is fully done.
9. Serve the hot Chicken Kosha with accompaniments like Indian bread or pulao or fried rice and enjoy the savory taste of the authentic Bengali style chicken kosha at home.