Chicken Kosha, also known as Kosha Murgir Mangsho, is a beloved Bengali dish featuring marinated chicken cooked slowly in a flavourful gravy made from onions, ginger-garlic and a blend of spices. The term ‘Kosha’ indicates a semi-dry consistency, differentiating it from other, more liquid curries like Bengali Murgir Jhol. This dish is notable for its robust spice level, making it a bold choice for those who enjoy intense flavours.
The process involves frying the marinated chicken with the spices until the gravy reaches a thick, rich consistency. This method, known as “Bhuno,” is crucial for developing the dish’s signature taste and texture. Achieving the perfect Chicken Kosha requires careful attention to ensure the chicken remains tender without overcooking, which can make the meat tough and chewy.
Each Bengali household has its unique take on Chicken Kosha, with slight variations in the recipe. Despite these differences, the core essence remains the same, a hearty, spicy dish that pairs beautifully with roti. The slow-cooking technique and continuous frying are key to unlocking the deep, layered flavours that define this classic Bengali delicacy.
Serving suggestions:
Pair Chicken Kosha with Indian flatbreads like roti, paratha or naan. The luchi and chicken kosha combo is a must-try. This flavourful dish also complements plain rice or pulao, making it versatile non-vegetarian delight.
Storage tips:
Store leftover chicken kosha in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or on the stovetop for a quick meal.
Ingredients:
For Chicken Marination:
500 gm Chicken, curry cut
1 1/2 tbsp Ginger-garlic-green chili paste
1 tsp Lemon Juice
1/4 cup Yogurt
1/2 tsp Garam Masala
1 tsp Red Chili powder
1 tsp Salt
2 tbsp Mustard Oil
1 tsp Black pepper powder
2 tsp Turmeric powder
For Chicken Kosha:
1/2 cup Mustard oil
1 pc. Bay leaf
2 pcs. Whole Red chili
4-5 pcs. Clove
1-inch Cinnamon
2 pcs. Green Cardamom
1 pc. Black cardamom
4 pcs. Onion (chopped)
Salt to taste
1 tsp Turmeric powder
1 1/2 tsp Coriander powder
1 tsp Cumin powder
1 tsp kashmiri Chili powder
1/4 cup Tomato Puree
1/2 tsp Garam Masala
2 tbsp Coriander leaves (chopped)
Preparation:
For Chicken Marination:
- Step 1: Wash and clean the chicken pieces and pat dry them. In a mixing bowl, add chicken, ginger-garlic-green chili paste, lemon juice, yogurt, Garam Masala, red chili powder, salt, mustard oil, black pepper powder, turmeric powder and mix properly. Marinate the chicken for at least 4 hours or overnight for best result.
For Chicken Kosha:
- Step 2: Heat oil in a wok. Add bay leaf, dry red chili, clove, cinnamon, green cardamom, black cardamom and allow the spices to splutter.
- Step 3: Then add chopped onion and a pinch of salt, adding salt helps to caramelize the onions faster, fry for 8-10 minutes or until they turns light pink.
- Step 4: Then add turmeric powder, coriander powder, cumin powder, kashmiri chili powder and fry the spices for 1-2 minutes.
- Step 5: Next add tomato puree and fry on medium-high heat. Add-in a splash of water and cook the masala for 6-8 minutes or until it starts leaving the oil.
- Step 6: Then add marinated chicken and cook the chicken on medium-high heat for 7-8 minutes. Cover and cook the chicken on low heat. Uncover and keep stirring in between.
- Step 7: When the chicken is half cooked add salt and mix properly. Cover and cook the chicken on low heat for 10-15 minutes on until the chicken is fully cooked.
- Step 8: Then add Garam masala and chopped coriander and mix properly. Turn off the flame and give it a rest for 10 minutes.
- Step 9: Serve hot with roti, luchi or puri, naan, plain rice or pulao. Enjoy!!
Pro tips:
Opt for medium-size curry cut pieces. Large chunks are not recommended as medium pieces blend better with the spices and cook evenly.
Boneless chicken is not suitable for chicken kosha. Pieces with bones are essential for achieving the desired texture.
Avoid adding water while cooking. Let the chicken cook in its own juices along with the spices.
Slow cooking over low flame yields the best results.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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