chicken kosha recipe | Bengali style chicken curry | kosha murgir mangsho recipe

Chicken kosha recipe with step-by-step pictures. Chicken kosha is a spicy yet delicious bengali style chicken curry that contains a thick gravy. Kosha means roast, here chicken is roasted in mustard oil with ginger, garlic, garam masala & a few simple kitchen spices. Aloo or potato is added in home-style cooking, not in Bengali restaurants.

In our Bengali language, this chicken kosha recipe is also known as kosha murgir mangsho (কষা মুরগির মাংস). Murgi means chicken in Bengali & mangsho denotes meat.

About chicken kosha recipe

For making this recipe, chicken is first well marinated with curd or lemon juice. Then cooked in a gravy consisting of fried onion & tomato and green chillies paste. Followed by ginger-garlic paste, red chili powder, cumin, coriander powder & turmeric powder. Seasoning with salt & sugar. 

This Bengali chicken curry is the most desirable preparation of our Bengali culinary. It is a common preparation in the marriage ceremony (biye bari) for the birthday celebration of Bengali community. 

Story Behind this recipe

In the olden days especially Before the partition of Bengal (To west Bengal & Bangladesh), chicken was not allowed in traditional Bengali kitchens. Even chicken eggs were also banned in those days. So then mutton or khasir mangsho was the savior to Bengalis.

But after the partition of India and Bangladesh, chicken 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 kitchens. Even, today this chicken curry has a huge fan base across the world.

Healthy reason

This chicken curry is common preparation for most Bengali households. As chicken is easy to digest and good for health. And if I’m not wrong, seeing my kid and the kids around me, I guess kids love to eat chicken more than mutton. Though My husband and I choose to eat mutton, but I’ve to prepare this chicken kasha often for my kid. For him which is in high demand at my home.

ingredients for chicken kosha recipeingredients for chicken kosha recipe

Importance of garam masala in this chicken curry

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

My unique tricks 

As per my trick, I first use bay leaves, green cardamom, cinnamon, cloves, and black peppercorn (which means 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 caramelized). Lastly, fry chopped tomato in the same oil until the ingredients get nice golden brown color. And later blend it with green chilies and little water to get a smooth paste of it. And later I used this masala paste for making the gravy of this chicken curry.

This above-mentioned masala paste is the base of my chicken kasha recipe. So here, all the little-fried garam masalas will spread their flavor all over this chicken curry and make you feel that amazing blast in your mouth with 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 have applied to in this recipe, so to know all the tricks please stay with me till the end.

Serving suggestion

Chicken kosha goes best with Bengali white pulao or ghee Bhat recipe, or with Bengali Basanti pulao recipe, plain white Basmati rice. Even luchi (Bengali poori), roti/phulka, Paratha, or chapati is not a bad idea with this bengali chicken curry. And believe me, kids to aged one all love it.

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

Try this chicken kosha in 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 | Kosha murgir 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


  • 1 kg Chicken (medium or curry cut pieces)
  • 4 medium sized Potatoes
  • 5 medium sized Onion
  • 1 medium Tomato
  • 3½ tsp Garlic paste (12-14 medium garlic cloves)
  • 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
  • 2 Bay leaves
  • 3 Green Cardamom
  • 1½ 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 recipe (with step-by-step pictures)


Marinating the chicken 

  • Wash the chicken pieces with lukewarm water to remove all the dirt that came with it. squeeze the excess water from the chicken and keep it in a bowl.
  • Squeeze the lemon juice on the chicken, and 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 marination. Don’t add salt at this stage.

marinating chicken for chicken kosha recipemarinating chicken for chicken kosha recipe

 Making chicken kosha gravy

  • First, wash and peel out the potatoes and cut them 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 release smokes.
  • 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, 1½ 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 a 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

  • 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 chillies for chicken koshafried onion, tomato with whole garam masalas in the blender with green chillies for chicken kosha

  • 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 for making chicken kosha reciperoasting masalas in oil for making chicken kosha recipe

  • 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 with curdroasted masalas 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 coooking chicken kosha with potatoes

  • 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.

making chicken kosha recipemaking chicken kosha recipe

  • 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 readychicken kosha is ready

  • 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.


  • 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 | kosha murgir 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!!!

    • Thank u Nil, it’s such a great feeling when the wonderful people like you always appreciate my work…… these Beautiful words really inspire me to do a lot more good work.

  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.

  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.


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