Chicken kosha(Aloo diye Bengali kosha murgir mangsho) recipe with video

Chicken kosha (also known as kosha murgir mangsho) is an Indian Bengali style authentic semi dry chicken curry cooked with a few simple spices. Today I am sharing my family’s favourite chicken kosha recipe, which is very unique, finger-licking delicious and cooked with aloo(potato). My method was a little different from the regular chicken kosha recipe, but simple; even a beginner can easily make it at home.

To cook this recipe, we need curry cut chicken pieces(poultry or deshi chicken), mustard oil, lemon, kashmiri red chilli, green chilli, curd, potato, onion, ginger and garlic paste, tomato, whole black pepper, garam masala, cumin powder, coriander powder, turmeric powder and salt. You can eat this chicken curry with white rice, Bengali fried rice or with roti.

Here I have shared a cooking video(attached below) of this chicken kosha recipe. Hope this video will guide you through all stages.

About Chicken Kosha recipe

Chicken kosha originated in West Bengal. Kosha is a Bengali word(comes from West Bengal) that means a food is prepared by frying or roasting in oil with spices (but without water), as here we do with chicken. Chicken meat denotes murgir mangsho in the Bengali language, so this recipe is also called kosha murgir mangsho. The same recipe is popular as chicken bhuna in Bangladesh, as Bangladeshi Bengalis use the term bhuna except for kosha.

Chicken kosha can be spicy or not, depending on taste. If homemade, you have the option to choose the heat level while ordering in Bengali restaurants must discuss about the spice level you want before placing order. Chicken kosha can be cooked with or without alu. Mainly, aloo are not added to chicken kosha especially if made in Bengali biye bari or Bengali restaurants. Though today I cooked it with aloo.

To make this unique chicken kosha recipe, I first marinate the chicken in lemon juice. Lemon juice will make the chicken tender and juicy. Then fry the aloo in mustard oil until golden brown, and keep aside. Next, fry the onion and tomato in the same oil with a little sugar(to quickly caramelise the onion), whole garam masala, bay leaves and black pepper until brown. Cool them down, blend them into a fine paste. Roast the masala paste in oil with ginger, garlic paste and well-beaten curd, red chilli powder, Kashmiri red chilli powder, cumin, coriander, and turmeric powder, salt & sugar. Roast until the spices separate oil. In this stage, mix the marinated chicken and fried aloo with the roasted spices and cook until the chicken and aloo both get soft and juicy. Add a little water to avoid burning of spices and make a thick gravy.

Tricks I applied to make this recipe unique

• My tricks– I first use bay leaves, green cardamom, cinnamon, cloves, and black peppercorn (whole garam masalas) for tempering in oil.
• Then fry the sliced onion in the same oil by adding a little sugar (to get the onion easily caramelised).
• Lastly, fry chopped tomato in the same oil until the ingredients get a nice golden brown colour.
• Next, blend it with green chillies and a little water to get a smooth paste it.
• And later I used this masala paste for making the gravy of this chicken curry.

The above-mentioned masala paste is the base of my chicken kasha recipe. So here, all the little fried garam masalas will spread their flavour all over this chicken and its curry, making you feel that amazing blast in your mouth with every bite. Caramelised onion and sauteed tomato paste will give this recipe a magical effect in taste and Kolkata golbari restaurant style rich colour without using a black iron pan. Pungency of green chilli will enhance its taste with heat.

I have applied many more tricks in this recipe, so to know all the tricks, please stay with me till the end.

Serving suggestion

Chicken kosha with plain rice is a comforting food to me, though it goes fantastic with luchi, Bengali fried rice, Kolkata Chicken Biryani, Bengali Basanti pulao. Even roti/phulka, Paratha, or chapati is not a bad idea as a side dish.

Even you can check Kolkata Chicken Chaap and Chicken Rezala recipe from my website. You can also try my mutton kasha recipe too.

Try this recipe at home, and let me know if you like it or not. Write in the comment section below this post.

Chicken kosha (Aloo diye Bengali Kosha murgir mangsho) recipe

Prep time: 20 mins

Cook time: 1 hr

Served in: 1hr 20 mins

Cuisine: Bengali

Course: Main course

Served: 5-6 people

Author: Moumita Paul

Ingredients of chicken kosha recipe

• 1 kg Poultry or Deshi Chicken(curry cut pieces)
• 4 medium Potatoes
• 5 medium Onion
• 1 Tomato(Medium)
• 3½ tsp Garlic paste
• 1 tbsp Ginger paste
• 1½ tsp Cumin powder
• 1 tsp Coriander powder
• 2 tsp Red Chilli powder
• 2 tsp Turmeric powder
• 4-5 Green Chilies
• 1½ tbsp Curd (Tok doi)
• 1 Lemon Juice
• 2 Bay leaves
• 3 Green Cardamom
• 1½ inch Cinnamon Stick
• 4-5 Cloves
• 10-12 Black Peppercorns
• 1/2 tsp Sugar
• Salt (as required)
• 6-7 tbsp Mustard Oil

How to make chicken kosha step by step with pictures

Instructions 

Step 1: Marinating the chicken 

• Wash the chicken pieces with lukewarm water. Drain the water and keep it in a bowl.
• Marinate the chicken with lemon juice, 1 tsp turmeric powder, and 1 tsp chili powder.
• Mix it well and cover the bowl.
• Keep the chicken in the refrigerator for 45 mins to 1 hr for marination. Don’t add salt at this stage.

 Step 2: Making chicken kosha gravy

• Heat the pan, and add 3-4 tbsp mustard oil, heat the oil to release smoke.
• Fry the potatoes(cut into halves and smear with salt & turmeric) until they get golden skin. Remove them from the pan.
• Then add the whole garam masalas(1 bay leaf, 3 green cardamoms, 1½ inch cinnamon stick, 4-5 cloves, 10-12 peppercorns) to the oil. Slight stir fry.
• Then add the sliced onion to the pan and stir it well. After a few minutes, add 1/2 tsp sugar to it. Fry the onion until golden, but remain soft, not crispy.
• Now add chopped tomato to the pan and mix well. Fry the tomato until it is soft and easily mashed.

• Remove them from the pan and keep it aside to completely cool down.
• Once it completely cools down, take a blender jar, add the fried onion, tomato and whole garam masalas, add green chillies, and 2-3 tbsp water to the blender and make a fine paste. As shown in the pic.

• Now again take the same pan, add 2-3 tbsp mustard oil to it and make it hot.
• Add 1 bay leaf, 1 tsp turmeric powder and 1tsp chilli powder directly in oil. Stir it well for 2-3 seconds.
• Then add the onion-tomato-whole garam masala paste to the oil and stir it nicely.
• Add ginger-garlic paste to it and mix it well.
• Then add cumin powder and coriander powder to it. Mix it nicely.

• Fry until the smell of raw spices goes off and spices get dry and start to release oil from their sides.
• Even the spices also get a nice brown colour(as shown in the pic).
• Then add the curd(beat well before adding to the pan) to it.

• Mix it well, and after a few minutes, add the marinated chicken to it and stir it nicely so that the chicken is nicely coated with masalas.
• After that, add the fried potatoes to it and mix it well with the chicken and masalas and cover it with a tight lid.

• Stir it frequently by removing the lid or else the chicken will get burn.
• When the chicken gets soft and starts to release oil from its side then add the salt(as required) to it. And mix it well.
• After a few minutes, chicken will start to release water, then stir it well till it gets a thick gravy.

• Then add 1 cup of lukewarm water to the chicken and mix it well. Cover with the lid again. Let it bring to boil.

• When the potatoes are properly cooked and all the spices/masalas totally infused in the chicken and potatoes. Then turn off the heat.
• Chicken kosha is ready, serve it with rice, roti, paratha, pulao, fried rice anything.

Notes

• Do not add salt at the beginning of cooking or during roasting chicken. Salt will forcibly take out the water from the chicken; as a result chicken does not absorb the spices properly, and the chicken does not taste great.
• Do not add water while cooking chicken in masalas; it will make your chicken kasha totally bland in taste.
• Here I use poultry chicken, if you are using deshi chicken cooking time will be more.

Summary

Recipe Name

chicken kosha recipe

Author Name

Moumita Paul

Published On

2018-08-27

Preparation Time

20M

Cook Time

1H

Total Time

1H20M

Average Rating

4 Based on 19 Review(s)