Chicken Kosha Recipe | Bengali Kosha Murgir Mangsho
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.
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Servings: 6 People
Calories: 468kcal
Cost: Rs 250
Ingredients
- 1 Kg Chicken curry Cut
- 200 g plain Yogurt or plain curd
- 5 Onion
- 1.5 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 6 tablespoon Mustard Oil
Spices
- 1 teaspoon Turmeric Powder
- ⅕ teaspoon Kashmiri Red Chili Powder
- 1.5 teaspoon Cumin Powder
- 1.5 teaspoon Coriander Powder
- 1 teaspoon Shahi Garam Masala Powder
- 1 tablespoon Sugar
- 1 teaspoon Salt or to taste
Tempering:
- 2 Bay Leaf
- 3 Dry Red Chili
- 1 Black Cardamom
- 4 Green Cardamom
- 1 Cinnamon Stick
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 tablespoon 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 tablespoon 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 the onion else the gravy will turn bitter.
- Once fried, add the remaining ginger and garlic paste and fry for a minute.
- Now add the remaining curd and cook on a 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 tablespoon Mustard oil, make a thick paste.
- Add this spice paste to the pan and cook for 2 minutes.
- Now add the marinated chicken along with the marinade.
- Mix thoroughly on low flame.
- Now cook for 20 minutes on a low flame and stir continuously.
- Stirring is the key to making 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 it will leave oil on the edges.
- You must check for consistency.
- Kosha Mangsho is not a dish served with excess runny gravy.
- Serve Chicken Kosha hot with your choice of Paratha, bread, roti, Pulao, or rice.
Video
Notes
- Do not use a pressure cooker to cook Kosha mangsho, especially chicken.
- You can adjust red chili powder based on your preference.
Nutrition
Serving: 120g | Calories: 468kcal | Carbohydrates: 16.5g | Protein: 52.2g | Fat: 20.4g | Saturated Fat: 3.5g | Cholesterol: 130mg | Sodium: 535mg | Fiber: 3.5g | Sugar: 8.4g
