chicken kosha recipe | bengali style chicken curry | chicken er kosha mangsho recipe

Chicken kosha recipe with step-by-step pictures. Chicken kosha is a spicy yet delicious bengali style chicken curry. This dish is basically a thick chicken curry prepared by roasting chicken in mustard oil with simple kitchen spices and potatoes. In our bengali language, this chicken curry is also known as aloo diye murgir kosha mangsho(আলু দিয়ে মুরগির কষা মাংস).

Here murgi means chicken in bengali & mangsho denotes meat. For making this recipe, well-marinated chicken(with curd or lemon juice) is cooked in a gravy of onion, ginger-garlic paste, green-red chilies, tomato and other simple spices with potatoes. 

This Bengali chicken curry aka murgir kosha mangsho is most desirable preparation of our Bengali culinary. It is a common preparation in the marriage ceremony to the birthday celebration of Bengali community. 

In olden days especially when Bengal wasn’t parted away, then chicken was not allowed in our Bengali kitchen, even chicken eggs were also banned on those days. So then mutton or khasir mangsho was the savior to Bengalis. But after the partition of India and Bangladesh, chicken or murgir mangsho slowly acquired its place in our Bengali kitchen with the help of modern Bengali society. And from then this recipe permanently acquires its place in all bengali kitchen. But today this chicken kasha or bengali chicken curry has a huge fan base across the world.

Chicken kasha is nowadays a common preparation for most of the Bengali households. As today people are more health conscious and chicken is easily digested, so this chicken dish is preferred by most of bengali people. And if I’m not wrong, seeing my kid and the kids around me, love to eat chicken more than mutton. Though My husband and I choose to eat mutton but keep my kids preference in my mind, I’ve to prepare this chicken kasha almost every weekend. However, this bengali chicken curry is always in high demand at my home and we all love it.

ingredients for chicken kosha recipeingredients for chicken kosha recipe

Bengali chicken kasha is incomplete without garam masalas. So though I love to use powdered garam masala more than whole garam masalas, today, I’ve used a trick to use whole garam masala in my way which made this chicken curry more delicious and flavourful.

And my trick was, I first, put bay leaves, green cardamom, cinnamon, cloves and black peppercorn(garam masalas) to the oil, then added sliced onion, after a while add a little sugar to get the onion easily caramelized and lastly add chopped tomato to it. Fry all the ingredients together until it gets nice golden brown color. And later blend it with green chilies and little water to get a smooth paste of it. And later I’ve used this smooth masala paste for making the gravy of this bengali chicken curry.

This above mentioned garam masala- caramelized onion-sauteed tomato-green chili paste is the base of my chicken kasha recipe. So here, all the little-fried garam masalas will spread its flavor all over this chicken curry and make you feel that amazing blast in your mouth with its every bite. Caramelized onion and sauteed tomato will give it a rich color and the pungency of green chili will enhance its taste more.

 Many more tricks I’ve applied in this chicken curry recipe, so to know all the tricks please stay with me till the end.

Chicken kosha –Bengali white pulao or ghee Bhat recipe, chicken kasha –Bengali Basanti pulao recipe, chicken kasha – plain white Basmati rice, all are the perfect combinations to relish it. Even luchi/puri, roti/phulka or chapati are not a bad idea with this bengali chicken curry. And believe me, this kosha murgir mangsho is favorite to all, kids to aged one.

Even you may check my chicken cutlet recipe or Bengali fowl cutlet recipe. You can try my mutton kasha recipe too.

Try this chicken kosha recipe at your kitchen and let me know how it worked and leave a comment in the comment box below.

Chicken kosha recipe | bengali style chicken curry | chicken er kosha mangsho recipe

Prep time: 20 mins

Cook time: 1 hr

Served in: 1hr 20 mins

Cuisine: Bengali

Course: Main course

Served for: 5-6 people

Author: Moumita Paul

Ingredients 

  • 1 kg chicken(medium or curry cut pieces)
  • 4 medium sized potatoes
  • 5 medium sized onion
  • 1 medium tomato
  • 3 1/2 tsp garlic paste(12-14 medium garlic cloves)
  • 1 tbsp ginger paste
  • 1 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tsp chilli powder
  • 2 tsp turmeric powder
  • 4-5 green chillies
  • 1 1/2 tbsp curd
  • 1 lemon
  • 2 bay leaves
  • 3 green cardamom
  • 1 1/2 inch cinnamon stick
  • 4-5 cloves
  • 10-12 peppercorns
  • 1/2 tsp sugar
  • salt(as required)
  • 5-6 tbsp mustard oil

How to make chicken kosha with step by step pictures

Instructions

Marinating the chicken 

  • wash the chicken pieces with lukewarm water to remove all the dirt came with it. squeeze the excess water from the chicken and keep it in a bowl.
  • squeeze the lemon and add the juice of the lemon to the chicken, add 1 tsp turmeric powder and 1 tsp chili powder to it.
  • Mix it well and cover the bowl. Keep it in the refrigerator for 45 mins to 1 hr for marinating the chicken. Don’t add salt to it.

marination of chicken kosha or bengali chicken curry or kosha murgir mangsho recipemarination of chicken kosha or bengali chicken curry or kosha murgir mangsho recipe

 Making chicken kosha

  • First, wash and peel out the potatoes and cut it into halves. Prick all the potatoes from both sides with a fork or toothpick. Add 1/4 tsp turmeric and 1/4 tsp salt to the potatoes.
  • Then slice the onions, chop the tomato and prepare the ginger- garlic paste.
  • Place a pan to medium heat, make it hot and firstly add 3-4 tbsp mustard oil to it. wait till the oil is not hot enough.
  • Add the potatoes to the oil and fry till it gets golden brown color. Remove the fried potatoes from the oil.
  • Next, add the whole garam masalas(1 bay leaf, 3 green cardamoms, 1 1/2 inch cinnamon stick, 4-5 cloves, 10-12 peppercorns) to the pan. Slight stir it in the oil.
  • Then add the sliced onion to the pan and stir it well. After few minutes add 1/2 tsp sugar to it.
  • Now add chopped tomato and mix it well. Fry it till it gets the nice golden brown color as shown in the pic.

frying onion and tomato in oil in the panfrying onion and tomato in oil in the pan

  • Remove it from the pan and keep it aside for completely cool down.
  • Once it completely cools down, take a blender jar, add the fried golden brown onion- tomato-whole garam masalas, add the green chilies to it and add 2-3 tbsp water for making a smooth paste. As shown in the pic.

fried onion, tomato with whole garam masalas in the blender with green chilliesfried onion, tomato with whole garam masalas in the blender with green chillies

  • Now again take the same pan and make it hot, add 2-3 tbsp mustard oil to it and let it be hot.
  • Add 1 bay leaf, 1 tsp turmeric powder and 1tsp chili powder to the oil. Stir it well for few seconds.
  • Then add the onion-tomato-whole garam masala paste to 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.

roasting masalas in oil with ginger-garlic paste and cumin-coriander powder in the panroasting masalas in oil with ginger-garlic paste and cumin-coriander powder in the pan

  • Fry until the smell of raw spices go off and start to release oil from its side. When It will get a nice brown color as shown in the pic, add the well-beaten curd to it.

roasted masalas in oil with curdroasted masalas in oil with curd

  • Mix it well and after few minutes add the marinated chicken to it and stir it nicely that chicken gets a nice coat of 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.

coooking chicken kosha with potatoes in the pancoooking chicken kosha with potatoes in the pan

  • 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.

cooking chicken kosha or bengali chicken curry or kosha murgir mangsho in masalacooking chicken kosha or bengali chicken curry or kosha murgir mangsho in masala

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

chicken kosha is ready in a black non stick panchicken kosha is ready in a black non stick pan

  • When the potatoes are properly cooked and all the spices/masalas totally infused in the chicken and potatoes. Then turn off the heat.
  • Serve this hot chicken kosha for lunch or dinner with rice, roti or paratha.

Notes

  • Don’t add salt at the begining of cooking chicken with the masalas or else chicken and masalas will release more water and won’t get the desired taste.
  • Don’t add the water while cooking chicken in masalas, it will make your chicken kasha totally bland in taste.
  • You can add more or less chili as per your requirement.

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8 thoughts on “chicken kosha recipe | bengali style chicken curry | chicken er kosha mangsho recipe”

  1. Ohh the heavens… I remember the lunch and the chicken turned out so good that I ate a more than I should have. And no, I didn’t regret it one bit. The punch was just the right amount spicy and all around delicious… Keep up the good work. Eagerly waiting for the next knock out… Cheers!!!

    Reply
  2. Thank you for this amazing recipe.
    The notes at the end we’re very crucial suggestion because I corrected I mistake I have made in my earlier attempts. Used to put the salt while marinating and cooking.
    This was really well written.
    Cheers.

    Reply
  3. I made Chicken Kosha followinf exactly your steps. & today is the 1st time I have successfully prepared any Bengali chicken dish. Thank you much. Kept licking my fingers after over-eating. Loved the chicken kosha.

    Reply

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