Recipe
Chicken Kosha
Traditional Bengali chicken kosha with mustard oil, slow-cooked onions, and a rich masala-coated finish.
Recipe information
- Prep time
- 30 min
- Cook time
- 75 min
- Total time
- 115 min
- Servings
- 6
- Difficulty
- medium
About this recipe
Chicken Kosha is a Bengali comfort classic where patient koshano creates a rich, thick masala that clings to every piece of chicken.
Ingredients
- 1250 g Bone-in chicken
- 3 tbsp Sour curd
- 8 tbsp Mustard oil
- 5 large Onions — Finely chopped
- 2 tbsp Garlic paste
- 1.5 tbsp Ginger paste
- 2 tsp Coriander powder
- 0.5 tsp Garam masala
Equipment
- Kadai
- Mixing bowl
Cooking method
-
Marinate the chicken
Mix the chicken with curd, turmeric, and salt. Rest for 30 minutes.
-
Build the base
Heat mustard oil, add whole spices, then cook the onions slowly until deep golden and sticky.
-
Cook the aromatics
Add ginger and garlic paste. Cook until the raw aroma disappears, then soften the tomatoes if using.
-
Bhuna the masala
Add powdered spices mixed with a little water. Cook until the masala thickens and releases oil.
-
Kosha the chicken
Add the chicken and cook over high heat, then continue on medium heat with small splashes of water until the masala coats each piece.
-
Finish and rest
Cook until the chicken is tender, finish with garam masala and sugar, then rest for 5 to 10 minutes.
Pro tips
- Cook the onions slowly; this stage builds the dish's characteristic depth.
- Add water in small splashes during bhuna to keep the masala concentrated.
Frequently asked questions
Can I skip the tomato?
Yes. Increase the curd slightly and the recipe will still be balanced.
Can I make Chicken Kosha ahead?
Yes. The flavour develops further after a few hours of resting.
Watch the recipe
Watch on YouTube Chicken Kosha
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