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roti and meat slices with sauce on plate

Chicken Kosha

FOR MARINATION

500g chicken, cut into pieces
2-3 potato
2 tsp ginger paste
2 tsp garlic paste
1 tsp turmeric powder
2 tsp red chili powder
1 tsp salt

750 gms

The origin story of chicken kosha in Bengal dates back to the Mughal era when rich and aromatic spices were introduced to the region. The word “kosha” means slow cooking, while in this dish chicken is used instead of mutton. The slow cooking process allows the flavors to infuse into the meat, creating a rich and complex taste that is both savory and slightly sweet. The tender chicken practically melts in your mouth, and the thick gravy is perfect for soaking up with a piece of naan or rice.

FOR COOKING

1/2 cup mustard oil
2-3 bay leaves
4-5 dry red chilies
4-5 green cardamoms
6-7 cloves
1-inch cinnamon stick
3 large onions, finely chopped
4-5 green chilies, slit lengthwise
3 medium-sized tomatoes, finely chopped
2 tsp cumin powder
2 tsp coriander powder
1 tsp garam masala powder
Salt to taste
Fresh coriander leaves for garnish

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Chicken type

In Sweden, chicken is available in various formats - from frozen to fresh, and whole chicken to leg pieces. For Chicken Kosha, whole chicken is your best bet, and try to get the organic, corn-fed chicken variety.

Ingredients for FOUR persons

person holding bottle of oil at gas stove

Delicious Chicken Kosha Recipe

MARINATION

To begin, add the chicken pieces to the marinade. The chicken chunks should be combined with salt, turmeric powder, red chilli powder, ginger paste, and garlic paste in a big bowl. Thoroughly mix until the chicken is coated all over.
Give it a minimum of half an hour to marinate so the flavours may fully mix, but preferably overnight. Marinate chicken in a mixture of yoghurt, lemon juice, and spices. This gives the meat more flavour and tenderness.

skewed meat in bowl beside knife and fork

Cooking time - 1 hour (excluding marination)

COOKING

Wash chicken pieces, strain it well
Cut potatoes horizontally into equal halves, wash and keep aside
Heat 4 tbsp oil in a deep frying pan, add thinly sliced onions with a pinch of salt
Fry the onions continuously over medium heat
Add whole garlic cloves and keep frying until all the onion slices have reached a dark, rich brown colour
Heat 8-9 tbsp oil and fry potatoes till they turn golden brown
In the remaining oil add bay leaf, dry red chilli, and green cardamoms. Stir for a few seconds, add rest of the sliced onions, fry until light brown in colour
Add the ginger-garlic paste, cumin powder, coriander powder, turmeric powder, and chopped tomatoes.
Mix well and mash the tomatoes with the help of the spatula. Cook the masala over medium heat until it starts leaving the oil
Add marinated chicken pieces and green chillies, mix well, cover, and cook over low heat. When the chicken is half cooked add salt, black peppercorn powder, potatoes, and sugar
Mix, cover and cook until the chicken is fully done. Serve hot