Chicken Kosha

Chicken Kosha

The chicken is slow-cooked with spices in its own juices and a minimal amount of water, allowing the flavors to concentrate. This process requires frequent stirring ("koshano") to ensure the spices are well-roasted and the chicken doesn't burn.

SERVING – 4 PAX.
COOKING TIME – 45-60 MINS
PREP. TIME – 20 MINS

INGREDIENTS –

  • Chicken (bone-in) – 800 g
  • Curd – ½ cup
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Turmeric – ½ tsp
  • Red chilli powder – 1 tsp
  • Salt – 1 tsp
  • Mustard oil – 1 tbsp (optional but authentic)

FOR COOKING:

  • Mustard oil – 4 tbsp
  • Whole spices: Bay leaf , Green cardamom, Cloves, Cinnamon.
  • Onion – 3 medium, thinly sliced
  • Tomato – 1 medium, chopped (optional; some traditional versions skip tomato)
  • Ginger-garlic paste – 1.5 tbsp
  • Dry masalas:
    Kashmiri red chilli – 1 tsp
    Hot red chilli – ½ tsp
    Turmeric – ½ tsp
    Cumin powder – 1 tsp
    Coriander powder – 1.5 tsp
  • Sugar – 1 tsp
  • Salt – to taste
  • Garam masala – ½ tsp
  • Warm water – as needed

RECIPE

  1. MARINATE THE CHICKEN
    In a bowl add Clean Chicken, Curd, Ginger- Garlic Paste, Turmeric, salt and red chilli powder, mix well and let rest for 30 mins.
  2. HEAT THE OIL & FRY THE ONIONS
    • Heat mustard oil until it smokes lightly.
    • Add bay leaf, cardamom, cloves, cinnamon.
    • Add sliced onions + 1 tsp sugar.
    • Fry until deep golden-brown.
  3. ADD GINGER-GARLIC & TOMATOES
    • Add ginger-garlic paste; fry until raw smell disappears.
    • Add tomatoes (optional) and cook until soft.
  4. ADD DRY MASALAS
    • Turmeric, both red chilli powders, Cumin powder, Coriander powder

    Splash a little water and fry until oil separates.

  5. ADD MARINATED CHICKEN
    • Add chicken with the marinade.
    • Cook on high heat for 5–7 minutes.
    • Reduce heat and slow-bhunao (slow fry) for 20–25 mins.
    • This is what creates the dark, thick kasha texture.
    • Add warm water very little (½–1 cup) only if needed.
  6. FINAL FINISH
    • Add garam masala.
    • Cover and cook another 5 minutes.
    • Oil should float and gravy should be thick, clinging to chicken.

SERVE HOT