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Chicken Kosha

This chicken recipe is hot and spicy with light Rogan on top which is the result of braising and slow cooking. This recipe is best enjoyed for winter dinner and flavours of fresh coriander and garlic together makes a amazingly pair to have.

  • Prep time:
  • 20mins
  • cook time:
  • 40mins
  • serves:
  • 4-5

Ratings :

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Details

Ratings

    • (0)

Non-vegetarian

Level : Easy

Cuisine : Bengali

Course : NA

Tags

  • Non Veg
Ingredients

Ingredients For Chicken Kosha

Methods
  • 1. First wash the chicken pieces well and strain the water very well. Now let it dry. Now slice one large onion thinly. Chop the tomatoes and keep aside
  • 2. Meanwhile make coarse paste of fresh coriander leaves + garlic cloves + green chilli + ginger + tomatoes + salt + black pepper powder. Make this paste using 1tsp of refined oil.
  • 3. Now add the entire marinade into the chicken pieces. Then add whisked curd and tumeric and salt. Massage everything very well and set aside for 10-15mins.
  • 4. Now take a kadai. Add mustard oil. Let it heat up. Add bay leaf and dry red chilli let it splutter. Then add slices onions. Add salt and sugar. Saute it on medium-high flame for 5minutes then add the onion paste and let it cook for about 5-8 minutes till it turns golden brown.
  • 5. Now add little tumeric powder, red chilli powder, Kashmiri red chilli powder and coriander powder and braise all the masala very well for about 6-8mintues no low flame. Make sure to splash hot water in between while braising the masala.
  • 6. Put a lid on the kadai and let the masala cook for about 2-3minutes splashing little hot water untill oil separates on top.
  • 7. At this stage add the marinated chicken pieces. Add the juices of chicken and marinade left into the kadai as well. Keep stirring continuously for about 5minutes on high flame. Then stir it for about 15-17minutes on medium-high flame continuously. Make sure to keep splashing hot water in between.
  • 8. Now add 1/2cup of hot water and stir it. Keep stirring continuously for 3-4mintues then put a lid and let it cook for about 5-8minutes on low flame till it gets cooked and oil separates. Make sure to stir in between and splash hot water
  • 9. Now put off the lid add homemade garam masala and keep stirring for 5minutes till you see oil separates.
  • 10. Once you get a brownish colour and see oil separates on top it's done. Switch off the flame and put the lid. Let it rest for 5-10minutes in it's own heat
  • 11. Garnish with some chopped coriander leaves. You may skip this step as well.

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