# Chicken Kosha

Chicken Kosha is a Bengali slow-cooked chicken dish with rich, sweet, and spicy flavors, perfect to be served with pulao or Luchi.

- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 600 gm Chicken
- 0.5 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- salt
- 1.5 tbsp ginger garlic paste
- 2 green chillis chopped
- 2 tbsp curd
- 2 tbsp Mustard oil
- 0.25 cup mustard oil
- 0.25 tsp sugar
- 3 tbsp curd (Room Temperature)
- 0.5 tsp kashmiri Red chilli powder
- 0.5 tsp chana besan
- 1 tsp brown ghee
- 1 cup hot water
- 4 cloves
- 3 green cardamom
- 1 black cardamom
- 0.5 inch cinnamon
- 9 black peppercorns
- 0.5 Javitri (Mace)
- 0.25 Jaiphal (Nutmeg)
- 0.5 tsp coriander seeds
- 0.25 tsp cumin seeds
- 2 dry red chillis
- 300 g onions

## Instructions

1. Marinate the chicken with turmeric powder, red chilli powder, coriander powder, salt, ginger garlic paste, chopped green chillis, curd, and mustard oil.
2. Rest the marinated chicken for 1-2 hours.
3. Cut the onions into medium thick slices.
4. Mix besan and red chilli powder in room temperature curd and whisk well until smooth.
5. Dry roast the whole spices (cloves, green cardamom, black cardamom, cinnamon, black peppercorns, Javitri, Jaiphal, coriander seeds, cumin seeds, dry red chillis) for the spice mix.
6. Bring the roasted spices to room temperature and grind them to a fine powder.
7. Heat mustard oil until it starts to smoke.
8. Add the sliced onions and sugar to the hot oil.
9. Sauté on high heat for 5 minutes.
10. Continue cooking the onions on medium heat until they turn brown, stirring frequently.
11. Add the marinated chicken to the browned onions.
12. Sauté the chicken on the highest heat for 5 minutes.
13. Mix 3/4 of the prepared homemade garam masala with a splash of water.
14. Add the garam masala mixture to the chicken and mix well.
15. Cover and cook for 20 minutes on low heat, stirring every 5 minutes and adding a splash of water if the masalas stick.
16. Turn off the gas.
17. Mix the curd base (curd, Kashmiri red chili powder, chana besan) with the rest of the garam masala and brown ghee.
18. Adjust salt if needed.
19. Turn on the gas and simmer until the chicken is tender.
20. Garnish with sliced green chillis.

## Equipment

- kadhai

## Tips

- Adding homemade garam masala adds a rich taste and deep color.
- Slowly caramelize onions with a pinch of sugar for the gravy.
- Slow cook the meat on low heat for a long duration to get a rich caramelised flavour in the gravy.
- Adding besan adds creaminess to the gravy and balances the sweetness of onions.
- To get the true essence of a kosha, cover and cook on a low flame.

## Source

- Original video: https://youtube.com/shorts/lERadwrK3N8?si=gq8OBqR3fhyjxqWW
- Recipe page: https://www.cliprecipe.com/recipe/c245d8d8-48d0-49d3-9e57-2cab6f82fdb2
- Extracted: 2026-06-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt