Chicken kosha is a recipe of bengali chicken curry with a thick gravy, where chicken has to be marinated with well-beaten curd or lemon juice or both and cooked in a gravy of onion, ginger-garlic paste, green-red chilies, tomato and other simple spices of our kitchen.
Ingredients :-
- Chicken – 1 Kg.
- Potatoes -4 medium size.
- Onion – 5 medium size.
- Tomato – 1 medium size.
- Garlic paste – 3 1/2 teaspoon(12-14 medium garlic cloves).
- Ginger paste – 1 tablepoon
- Cumin powder – 1 1/2 teaspoon.
- Coriander powder – 1 teaspoon.
- Chilli powder – 2 teaspoon.
- Turmeric powder – 2 teaspoon.
- Chilies – 4-5 green.
- Curd – 1 1/2 tablespoon.
- Lemon – 1.
- Bay leaves – 2.
- Green cardamom – 3.
- Cinnamon stick – 1 1/2 inch.
- Cloves – 4-5.
- Peppercorns – 10-12.
- Sugar – 1/2 teaspoon.
- salt – as required.
- Cooking oil – 5-6 tablespoon.
Method :-
- Wash the chicken with lukewarm water to remove all the dirt came with it. squeeze the excess water from the chicken and keep it in a bowl.
- squeeze the lemon and add the juice of the lemon to the chicken, add 1 tsp turmeric powder and 1 tsp chili powder to it.
- Mix it well and cover the bowl. Keep it in the refrigerator for 45 mins to 1 hr for marinating the chicken. Don’t add salt to it.
- Wash and peel out the potatoes and cut it into halves. Prick all the potatoes from both sides with a fork or toothpick. Add 1/4 tsp turmeric and 1/4 tsp salt to the potatoes.
- Then slice the onions, chop the tomato.
- Prepare ginger garlic paste with help of La-Vite mixer blender with grinding attachment.
- Place a pan to medium heat, make it hot and firstly add 3-4 tbsp cooking oil to it. wait till the oil is not hot enough.
- Add the potatoes to the oil and fry till it gets golden brown color. Remove the fried potatoes from the oil.
- Next, add the whole garam masalas(1 bay leaf, 3 green cardamoms, 1 1/2 inch cinnamon stick, 4-5 cloves, 10-12 peppercorns) to the pan. Slight stir it in the oil.
- Then add the sliced onion to the pan and stir it well. After few minutes add 1/2 tsp sugar to it.
- Now add chopped tomato and mix it well. Fry it till it gets the nice golden brown color
- Remove it from the pan and keep it aside for completely cool down.
- Once it completely cools down, take larger jar of La-Vite mixer blender, add the fried golden brown onion- tomato-whole garam masalas, add the green chilies to it and add 2-3 tbsp water for making a smooth paste.
- Attach grinding blade and churn for 30 seconds until smooth paste.
- Now again take the same pan and make it hot, add 2-3 tbsp cooking oil to it and let it be hot.
- Add 1 bay leaf, 1 tsp turmeric powder and 1 tsp chili powder to the oil. Stir it well for few seconds.
- Then add the onion-tomato-whole garam masala paste to oil and stir it nicely.
- Add ginger-garlic paste to it and mix it well.
- Then add cumin powder and coriander powder to it. Mix it nicely.
- Fry until the smell of raw spices go off and start to release oil from its side.
- When It will get a nice brown color, add the well-beaten curd to it.
- Mix it well and after few minutes add the marinated chicken to it and stir it nicely that chicken gets a nice coat of masalas.
- After that, add the fried potatoes to it and mix it well with the chicken and masalas and cover it with a tight lid.
- Stir it frequently by removing the lid or else the chicken will get burn.
- When the chicken gets soft and starts to release oil from its side then add the salt(as required) to it. And mix it well.
- After a few minutes chicken will start to release water, then stir it well till it gets a thick gravy.
- Then add 1 cup of lukewarm water to the chicken and mix it well. Cover with the lid again. Let it bring to boil.
- When the potatoes are properly cooked and all the spices/masalas totally infused in the chicken and potatoes. Then turn off the heat.
- Serve this hot chicken kosha for lunch or dinner with rice, roti or paratha.