Chicken Kassa Recipe | Murgir Kosha Mangsho

Chicken kassa recipe is very popular in the Eastern states of India. Especially in Odisha and West Bengal. It is also called Murgir kosha mangsho in Bengal. It is a semi-dry chicken dish. Wherein, the chicken is cooked in a spicy thick gravy. It goes great as a side dish with piping hot rice, roti, paratha, or naan.

Chicken kassa is also found on restaurants' menus. The vegetarian versions like aloo kassa, gobi kassa are also loved by many.

The word 'Kassa', 'Kasha' or 'Kosha' is essentially a cooking method of slowly roasting the masala base until the masala is cooked and oil separated. 

This recipe of chicken kasha can vary from place to place. The recipe I am sharing is a simple one. It needs no marination, no coconut, cashews, yogurt, or cream. 

It's a semi dry dish. The chicken is roasted in the masala and slowly cooked in its own juice over low flame until tender. 

Make this easy chicken kassa and serve it along with rice, dal, and kachumber salad for a quick lunch or weeknight dinner.

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Recipe

Chicken Kassa recipe | Murgir Kosha Mangsho

An East-Indian semi-dry chicken dish. Wherein, the chicken is cooked in a spicy thick gravy.

5 from 1 vote

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Course: Lunch, Side Dish

Cuisine: Indian

Keyword: Chicken kassa recipe, Murgir kosha mangsho

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 2 -3 people

Calories:

Author: Geetanjali

Ingredients 

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• 500 gms chicken bone-in
• 3 tablespoon mustard oil
• 1 bay leaf
• 1 slit green chili
• 3 large onion finely chopped
• 2 tablespoon 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
• 3 tablespoon mustard oil
• ¼ cup water
• ¼ teaspoon garam masala powder
• ¼ teaspoon Kasuri methi (dry fenugreek leaves)
• 2 tablespoon coriander leaves finely chopped

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Instructions

• Heat oil in a pan. Add bay leaf, green chili, and chopped onion. Stir until the onion becomes golden brown color.
• Add ginger-garlic paste and saute for 2-3 minutes or until the raw smell goes.
• Next, add turmeric and chili powder and saute to mix.
• Sprinkle 1-2 tablespoon water and stir for another minute.
• Add grated tomato and salt; Cook till the oil separates.
• Now add cumin powder, and coriander powder; Mix well.
• Add 2-3 tablespoons of water, cover the lid and cook for a minute.
• Now add chicken pieces; Saute for 2 min on medium heat.
• Then cover the lid. Cook the chicken over low flame till it is cooked. Stir in between. If needed add 1-2 tablespoons of water but not much.
• Add garam masala powder, chopped coriander, Kasuri methi, and turn off the flame. Stir to mix, cover and allow it to rest for 5 minutes.
• Chicken kassa is ready to serve. Serve hot with rice, roti, paratha, or naan.

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.