Chicken Kosha aka Kosha Murgir Mangsho is a quintessential Bengali delicacy. Marinated Chicken chunks are slow-cooked along with selected spices to the level of perfection and the end result is mouth-watering Mugir Kosha. This semi-dry preparation is not a light and hearty side dish like Bengali Murgir Jhol. Instead, the spicy gravy makes it a perfect companion for Roti.
The love-hate relationship with Golbari's Kosha Mangsho
Chicken Kosha and Mutton Kosha as well are two delicacies that came into existence all thanks to a roadside cult eatery Golbari. Golbarir Mangsho is something you will heard the Kolkatans either love or hate. There is a reason for that though. Over the years, the texture of the cooked meat from Golbari is not something people are preferring. The reason for sure is the availability of the Kosha items in most of the Bong-style eateries in Kolkata. In some places, they serve soft chunks of meat instead of the chewy pieces which are signature to Golbari. I do not have much problem with the chewy pieces as to me it is the gravy that makes Kosha Mangsho different.
To make perfect Chicken Kosha
Slow cooking is the key for sure while cooking perfect Chicken Kosha. however, it is not normal cooking, instead, you have to fry the meat with the marinade and spices continuously to get the perfect texture of the gravy. I think Kosha murgi is way more difficult than Mutton Kosha when the cooking part is concerned. Over-cooking will result in chewy pieces of chicken which for sure is a clear no-no. However, while you cannot opt for overcooking while using chicken that does not mean, you don't need to "bhuno" the spices.
- Good quality curry cut chicken
- Turmeric powder
- Kashmiri Red Chili Powder
- Coriender powder
- Cumin Powder
- Garam Masala
- Mustard Oil
Check the recipe card for quantities.
Equipment plays a major role when you are cooking a dish that requires slow-cooking as well as continuous stirring. A heavy-bottom pan and a metal spatula are a must. If possible use a round bottom pan or kadhai with a lid like this one.
No. These are two different Bengali delicacies cooked with Chicken. Murgir jhol is a comforting runny chicken curry while Kosha Murchi is having a semi-dry texture.
You can use any portion but it is better to opt for curry-cut. I do not advise using big chunks instead medium-size pieces work best.
Absolutely not. You need to use pieces with the bone to get the perfect texture. A few boneless pieces would do but not 100%. The recipe calls for slow-cooking and vigorous stirring and that too for a longer time and hence, boneless would not work as it will turn chewy.
While for mutton you need to cook for at least 1.5 hours to make Mutton Kosha, however, the chicken will be cooked maximum of 20 minutes.
You can, however, Mustard oil works best.
Chicken Kosha aka Kosha Murgir Mangsho is a quintessential Bengali delicacy. Marinated Chicken chunks are slow-cooked along with selected spices in this easy Bengali Chicken Curry recipe.
- 1 Kg Chicken (curry Cut)
- 200g plain Yogurt or plain curd
- 5 Onion
- 1.5 Tbsp. Garlic Paste
- 1 Tbsp. Ginger Paste
- 6 Tbsp. Mustard Oil
- 1 Tsp. Turmeric Powder
- ⅕ Tsp. Kashmiri Red Chili Powder
- 1.5 Tsp. Cumin Powder
- 1.5 Tsp. Coriander Powder
- 1 Tsp. Garam Masala Powder
- 1 Tbsp. Sugar
- 1 Tsp. Salt or to taste
- 2 Bay Leaf
- 3 Dry Red Chili
- 1 Black Cardamom
- 4 Green Cardamom
- 1 Inch Cinnamon Stick
- Clean chicken chunks and pat-dry those.
- Now make a paste of 2 Onions.
- Marinade Chicken with Onion paste, half of the Ginger and garlic paste, and half of Turmeric Powder, Red Chili powder, Cumin powder, Coriander powder, sugar, and salt.
- Add 1 Tbsp. Mustard oil and 100g Yogurt/ Curd to the marinade as well.
- Mix properly.
- Keep the chicken in the refrigerator for at least four hours.
- While cooking roughly chop the remaining onion.
- Heat 4 Tbsp. Mustard Oil in a deep bottom pan.
- Temper the oil with Bay leaf, Dry Red Chilli, Black and green cardamom, and also with Cinnamon stick.
- While the tempering emits an aroma add the remaining sugar and let it caramelize.
- Now add chopped onion and fry till it turns light pink.
- Do not over-fry onion else the gravy will turn bitter.
- Once fried, add remaining ginger and garlic paste and fry for a minute.
- Now add remaining curd and cook on slow flame till the oil leaves the edges.
- Meanwhile, with the remaining spices except garam masala (Turmeric Powder, Red Chili powder, Cumin powder, Coriander powder, sugar, and salt) along with 1 Tbsp. Mustard oil make a thick paste.
- Add this spice paste to the pan and cook for 2 minutes.
- Now add marinated chicken along with the marinade.
- Mix thoroughly on low flame.
- Now cook for 20 minutes on low flame and stir continuously.
- Stirring is the key to make the perfect Chicken Kosha.
- The chicken will release sufficient moisture while cooking which will be enough to cook the chicken.
- There is no need to add extra water.
- Once done, add Garam Masala to it.
- After 20 minutes, the chicken will be properly cooked, the gravy will be semi-dry and will leave oil from the edges.
- You must check for consistency.
- Kosha Mangsho is not a dish served with excess runny gravy.
- Serve it hot with your choice of Paratha, bread, roti, Pulao, or rice.
- Do not use pressure cooker to cook Kosha mangsho especially chicken.
- You canadjust red chili powder based on your preference.
- Prep Time: 10 min
- Marination Time: 4 hours
- Cook Time: 30 min
- Category: Side Dish
- Method: cooking
- Cuisine: Bengali
- Serving Size: 120g
- Calories: 468
- Sugar: 8.4g
- Sodium: 535mg
- Fat: 20.4g
- Saturated Fat: 3.5g
- Carbohydrates: 16.5g
- Fiber: 3.5g
- Protein: 52.2g
- Cholesterol: 130mg
Keywords: chicken kosha recipe, Kosha mangsho recipe, chicken kosha debjani, murgir kosha mangsho Kosha murgi recipe, Bengali murgi kosha recipe, debjanir rannaghar
Kosha Mangsho Video Recipe
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Have you tried the Bengali Chicken Kosha recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on email@example.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.