Chicken kosha Recipe |Bengali Kosha Mangso

Chicken kosha Recipe |Bengali Kosha Mangso

Today while working in my office,one of my Team member was talking about chicken preparations. 

My mind on that time was recalling  the pictures of my childhood.

Chicken is love for some people but for me Kosa chicken is Lust.

From my childhood i have been loving chicken kosa.

For us,its a ritual in Bengali house hold to prepare chicken curry on Sunday for lunch.

It is not simply cooking a home meal but also having the food with their love ones and doing some chit chat.

When my maa (mother) was cooking chicken at home on Sunday afternoon,me and my brother always roam around the kitchen all the time to taste that two pieces of chicken kosa before giving water to the meat for gravy.

Tasting that chicken kosa with red semi gravy while the spices were glued with it

 was heavenly  for us and when it was home,Mom made chicken ... I really don't have words to explain.

Every one thinks ,their mom made the best food in the world,I am also one of them.

Today I am going to share my mom's recipe. May be you people will like it.

 This Bengali Chicken Kosa recipe is an example of how simple home food can be extremely comforting and easy to make.

 I am sure this post will make my Bengali buddies nostalgic as it evokes countless childhood memories.

 

 So lets explore:

Ingredients:

Chicken (500 gm) with skin (optional skin)

Mustard Oil (4 - 5 tbsp)

Onion (2 big size) /1 sliced 1 paste

Whole Garam Masala (Cardamom , Cinnamon , Cloves 2 each )

Ginger  Paste(1 tsp)

Garlic Paste (1 tbsp)

Tomato (1 medium size chopped)

Cumin Powder (1 1/2 tsp)

Kashmiri Red Chilli Powder (1 1/2 tbsp)

Turmeric Powder (1 1/2 tsp) 

Green chili 2 splited

Water (1/2 cup or needed)

 Salt (to taste)

 Coriander powder -1 1/2 tsp

  Bay Leaves -2 

  Coriander leaves - 1/2 cup for garnishing

  

Garam Masala Powder (1/2 tsp)

Chicken Kosha

Method:

Clean and wash the chicken pieces with fresh water and marinate them with ½ tsp turmeric powder, 1 tsp chili powder and 1 tsp coriander and cumin powder  for at least 20- 30 minutes.

Heat oil in a pan or Kadai. Add whole garam masala and Bay Leaves, wait for them to splutter.

Now add  the sliced onion into the pan and fry them until become caramelized.

Add onion, garlic and ginger paste and  fry them until the raw smell of them has gone.
Add chopped tomatoes and cook them till become soft and tender.

Then add all the left dry spices like cumin powder, turmeric powder, red chili powder and salt.

 Add a little  water so that the dry spices does not get burnt. keep on stirring the masala until the gravy starts leaving oil from the sides.

Now add the marinated chicken pieces into the pan and mix well with the gravy.

Cook for 5 minutes on medium to low flame by stirring it constantly till the masala is coated well on them.

Then add 1/2 cup of warm water(if needed), mix it well and cover the pan with a  lid. Cook for 10-15 minutes or until the chicken pieces become soft and tender. Cook on low flame.

After that, open the lid and stir the curry well(the chicken will reduce water from them). This time, Once it is half done add a little bit of warm water{if needed) and again cook till the chicken is fully cooked.

Cook for another 5 minutes on medium heat. Cook the gravy till you get a thick gravy (It shouldn’t be watery, it should be a little dry).

Lastly, when our curry is ready and the chicken becomes soft, add a little sugar(optional), green chilies ,garam masala powder and check seasoning. 

Mix everything well ,switch off the flame and Garnish them with green coriander leaves and cover it for some more time.

You can serve them hot with steamed rice,puri or roti.

 Stay with us for more new recipes. If you like it,kindly share it with your friends :).