Chicken Kosha Recipe

Chicken Kosha is very popular in eastern India, especially in Odisha and West Bengal. It is also called Murgir Kosha Mangsho in Bengal. It is a semi-dry chicken dish with a spicy, thick gravy. It goes great with rice, roti, paratha, or naan. Chicken Kosha is also found on restaurant menus.

The word "Kosha," "Kasha," or "Kassa" essentially refers to a cooking method where the masala base is slowly cooked until the oil separates.

Chicken Kosha can vary from family to family and from place to place. This is a simple version that requires no marination and uses no coconut, cashews, yogurt, or cream.

It is a semi-dry dish with a thick gravy. The chicken is cooked in the masala and slowly simmered over low heat in its own juices until tender, with a little water added as needed to prevent the masala from sticking to the pan.

Tips

• Use bone-in chicken: Bone-in pieces add more flavor and help keep the chicken juicy as it cooks.
• Don't rush the onions: Cook the onions until properly golden brown. This forms an important part of the flavor and texture of the masala.
• Cook the masala well: Allow the tomato and spices to cook until the oil starts to separate. This helps develop a deeper flavor.
• Add water little by little: Chicken Kosha has a thick gravy, so add only a small amount of water when needed to prevent the masala from sticking.
• Cook the chicken on low heat: Slow cooking allows the chicken to become tender while absorbing the flavors of the masala.
• Use mustard oil: Mustard oil gives Chicken Kosha its distinctive flavor. If you're using mustard oil, heat it properly before adding the other ingredients.

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Recipe

Chicken Kosha Recipe

Chicken kosha is very popular in eastern India, especially in Odisha and West Bengal. It is also called Murgir Kosha Mangsho in Bengal. It is a semi-dry chicken dish with a spicy, thick gravy. It goes great with rice, roti, paratha, or naan.

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Course: Lunch, Side Dish

Cuisine: Indian

Keyword: Chicken Kosha Recipe

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 3 people

Calories: 309kcal

Author: Geetanjali

Ingredients 

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• 500 g (1.1 lb) bone-in chicken pieces
• 3 tablespoons mustard oil
• 1 bay leaf
• 1 green chili sliced lengthwise
• 3 large onions finely chopped
• 2 tablespoons ginger-garlic paste
• ½ medium tomato grated
• Salt to taste
• ⅓ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ cup water
• ¼ teaspoon garam masala powder
• ¼ teaspoon kasuri methi (dried fenugreek leaves)
• 2 tablespoons finely chopped cilantro (or coriander leaves)

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Instructions

• Heat the mustard oil in a pan over medium heat. Add the bay leaf, green chili, and chopped onion. Sauté until the onion turns golden brown.
• Add the ginger-garlic paste and sauté for 2-3 minutes, or until the raw smell disappears.
• Add the turmeric powder and red chili powder. Sauté briefly to combine.
• Sprinkle in 1-2 tablespoons of water and stir for another minute.
• Add the grated tomato and salt. Cook until the tomato becomes mushy and the oil begins to separate.
• Add the cumin powder and coriander powder. Mix well. Add 2-3 tablespoons of water, cover, and cook for 1 minute.
• Add the chicken pieces and sauté for 2 minutes over medium heat.
• Cover and cook the chicken over low heat until cooked through and tender, stirring occasionally. If the masala starts to stick to the pan, add 1-2 tablespoons of water as needed. Do not add too much water.
• Add the garam masala powder, chopped cilantro (or coriander leaves), and kasuri methi. Turn off the heat, stir well, cover, and let the chicken rest for 5 minutes.
• Chicken Kosha is ready to serve. Serve hot with rice, roti, paratha, or naan.

Notes

 

• Use bone-in chicken: Bone-in pieces add more flavor and help keep the chicken juicy as it cooks.
• Don't rush the onions: Cook the onions until properly golden brown. This forms an important part of the flavor and texture of the masala.
• Cook the masala well: Allow the tomato and spices to cook until the oil starts to separate. This helps develop a deeper flavor.
• Add water little by little: Chicken Kosha has a thick gravy, so add only a small amount of water when needed to prevent the masala from sticking.
• Cook the chicken on low heat: Slow cooking allows the chicken to become tender while absorbing the flavors of the masala.
• Use mustard oil: Mustard oil gives Chicken Kosha its distinctive flavor. If you're using mustard oil, heat it properly before adding the other ingredients.

Nutrition

Calories: 309kcal | Carbohydrates: 13g | Protein: 21g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 162mg | Potassium: 495mg | Fiber: 3g | Sugar: 6g | Vitamin A: 423IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 2mg

Nutrition Disclaimer:

Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.