A Bengali chicken kosha is a chicken dish made by braising the meat continually over medium to high heat. The end product is a rich, spicy, semi-solid gravy accompanied by a half potato that has soaked up some of the sauce.
• 1 kg- Chicken (medium-sized pieces, with bone)
• 4- Potato medium-sized
• 3/4 tsp- Garlic paste
• 6-7- Garlic cloves (peel and keep the cloves whole)
• 4- onion (thinly sliced)
• Tomato (roughly chopped)
• Bay leaf
• 1-2- Whole dry red chilli
• ¾ tsp- Black peppercorn powder
• Salt to taste
• 1/2 tsp- Sugar
• Mustard oil
• 6-7- Green chillies (adjust as per your tolerance)
• 1 tsp- Kashmiri Mirch Powder
• 1/2 tsp- Turmeric powder
• 1/4 tsp- Garam masala powder
• 1 tsp- Ginger paste
• 1 tsp- Cumin powder
• 1 tbsp- Coriander powder
• 4-5- Green cardamoms (roughly crushed)
• 1/2 tsp- Lemon juice
• Wash the chicken pieces and place them in a plastic colander to drain. The extra water in the chicken is strained out during this process.
• Potatoes should be peeled. Cut them in half horizontally, wash them, and set them aside.
• In a deep frying pan/Kadai, heat 4 tbsp oil. Add half of the thinly sliced onions to the pan, along with a pinch of salt (adding a pinch of salt speeds up the browning process). Over medium heat, continuously sauté the onions with a spatula. In between, add the whole garlic cloves. Mix well and continue to cook until all of the onion slices are a dark, rich brown colour. Take the pan out of the oven and set it aside to cool.
• Marinade the chicken pieces in a large mixing basin with the sautéed onion-garlic, Kashmiri Mirch powder, lemon juice, and garam masala powder. Allow 1 hour to pass.
• In the same deep frying pan, heat 8-9 tbsp oil. Fry the potatoes till golden brown, then remove and set aside.
• Add bay leaf, dry red chilli, and green cardamoms to the remaining oil. Stir for a few seconds, then add the rest of the sliced onions and sauté until golden brown.
• Add the diced tomatoes, ginger-garlic paste, cumin powder, coriander powder, and turmeric powder. Mix thoroughly and mash the tomatoes with a spatula. Cook the masala on medium heat until it begins to separate from the oil (1-2 minutes approximately).
• Mix in the marinated chicken and green chillies, cover, and simmer on low heat. Cover and stir now and then.
• Add salt, black peppercorn powder, potatoes, and sugar when the chicken is halfway cooked. Cook, covered until the chicken is thoroughly cooked.
• Serve hot Chicken Kosha with your favourite roti, luchi, parota, puri, kochuri, pulao, or fried rice. This Chicken Curry goes well with practically any rice dish prepared in the Indian way.
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