Chicken Kosha
A rich and intensely flavorful Bengali slow-cooked chicken delicacy infused with aromatic spices and mustard oil.
👩🍳 Process
Clean the chicken pieces and marinate them with salt, turmeric powder, and red chili powder. Cover and let it rest for 1 hour. ▶ 0:34 60 min
In a small bowl, mix turmeric powder, red chili powder, black pepper powder, coriander powder, and chicken masala with some water to make a smooth spice paste. ▶ 2:16
Heat mustard oil in a pan and fry the potato halves until they turn golden brown, then set them aside. ▶ 3:27
In the same oil, add dry red chilies, whole green cardamom, cinnamon, and whole black pepper. Sauté until fragrant. ▶ 3:49
Add chopped onions and fry them until they turn light pinkish. ▶ 4:03
Add ginger paste, garlic paste, and green chili paste. Sauté the mixture well to remove the raw smell. ▶ 4:18
Add chopped tomatoes and cook until they soften. ▶ 5:14
Pour in the prepared spice paste, add salt and sugar, and sauté until the oil begins to separate from the spice mix. ▶ 5:28
Add the marinated chicken, coat it thoroughly with the spices, cover, and cook for 5 minutes. ▶ 5:55 5 min
Stir the chicken well, then add the fried potatoes and mix everything together. ▶ 7:12
Place whole garlic bulbs and whole green chilies on top, pour in a bowl of water, cover, and simmer over medium-low heat for 10-12 minutes. ▶ 7:31 11 min · medium-low
Add shahi garam masala and ghee, mix gently, then cover and turn off the heat. Let it rest for 10 minutes on standing time before serving. ▶ 8:43 10 min
