Are Chicken Kosha and Murgir Jhol same?

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.

Which portion of Chicken is ideal for Kosha Mangsho?

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.

Can I use boneless chicken to make chicken kosha?

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 hence, boneless would not work as it will turn chewy.

How long should I cook Chicken to make Kosha Mangsho?

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.

Can I use vegetable oil Coconut Oil or Olive oil while cooking Murgi Kosha?

You can, however, Mustard oil works best.

Chicken Kosha Recipe and video Debjanir Rannaghar

Name: Chicken Kosha | Bengali Kosha Murgir Mangsho
Prep time: 4 h 10 min
Cook time: 30 min
Total time: 4 h 40 min
Cuisine: Bengali
Ingredients: 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; 1/5 Tsp. Kashmiri Red Chili Powder; 1.5 Tsp. Cumin Powder; 1.5 Tsp. Coriander Powder; 1 Tsp. Shahi 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

Description

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.

Ingredients

Units Scale

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

Spices

1 Tsp. Turmeric Powder
1/5 Tsp. Kashmiri Red Chili Powder
1.5 Tsp. Cumin Powder
1.5 Tsp. Coriander Powder
1 Tsp. Shahi Garam Masala Powder
1 Tbsp. Sugar
1 Tsp. Salt or to taste

Tempering:

2 Bay Leaf
3 Dry Red Chili
1 Black Cardamom
4 Green Cardamom
1 Inch Cinnamon Stick

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Instructions

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 Shahi 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.

Notes

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

Nutrition

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