Kosha in bengali or bhuna in hindi means slow cooking the meat in its own juices. It is a spicy semi-dry chicken preparation made with different spices and enjoyed with plain steamed rice or bengali mishti pulao or parathas or gorom Luchi (hot puris).
Bengali Bhuna Chicken or Kosha Chicken is a classic Bengali delicacy. Ever since childhood I have noticed that every Sunday Ma makes chicken curry (murgir jhol) or mutton curry (mangshor jhol) or bhuna chicken( kosha murghi) or bhuna mutton (kosha mangsho). Meat item was a must. We eat it with hot steaming rice or even better with mishti pulao.
The aroma of the chicken cooked in spices, garam masala fills the whole house. My sister and I used to wait ravenously for the lunch to be served. We scraped our plates clean.
SUNDAY FAMILY AFFAIR
Sunday is the day when the whole family comes together and enjoy a delicious, traditional authentic bengali lunch. A lazy Sunday afternoon which undoubtedly consisted of Bengali chicken curry or mutton curry with lots of adda(gossips).
Kosha chicken or mutton is one of the items along with may others bengali delicacy cooked. Every household has its own way of preparing Kosha Murgi Mangsho/ Kosha Chicken. Hubby and I are huge meat lovers, that is why chicken curry or mutton curry is cooked almost every Sunday and some times during the week too. Trying to keep up with the bengali family tradition.
Today, I bring you the recipe of this sumptuous dish straight from the Bengali kitchen.
- 800 gms Chicken, washed and cut into medium pieces
- 50 grams yogurt
- 2 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 1/2 tablespoon chilli powder
- 1 tsp mustard oil / sunflower oil
- 2 large onions, sliced
- 2-3 potatoes, peeled and cut into halves
- 1 small tomato chopped
- 3 green cardamom
- 3-4 cloves
- 1 inch cinnamon stick
- 2 bay leaves
- 1 tsp sugar
- 1/2 teaspoon garam masala powder
- salt as per taste
- 1/2 tsp sugar
- 1/2 cup warm water
- 3-4 tablespoon mustard oil / sunflower oil*
- Marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, chilli powder, cumin powder, coriander powder and mustard oil or vegetable oil. mix everything well with hand and keep it aside for an hour.
- Heat oil in a thick bottom pan, when the oil is hot fry the potatoes till golden. Remove with slotted spoon, drain and keep aside.
- Temper the same oil with bay leaves, cardamon cinnamon and cloves along with the sugar, when they start sputtering and the sugar caramelises (this gives nice colour to the curry), add the sliced onions. Fry on low-medium heat till the onion turn golden brown.
- Pour in the marinated chicken and salt and fry with the onions on medium heat.
- Add the chopped tomatoes and cook, stirring continuously. The chicken will release lot of water.
- Cook uncovered on medium for almost 15 minutes till the chicken is almost done and the oil separates from the masala, then add the fried potatoes and half teaspoon garam masala powder and half cup of warm water and mix everything well. Check for the seasoning, add salt and sugar if required. Cover and cook on low heat for another 15-20 minutes.
- If the chicken is cooked then increase the flame and fry the chicken till oil separates.
- Garnish with Coriander and serve it with rice and roti or bengali mishti pulao.
- *I used mustard oil for cooking, you can use 1:1 ratio of mustard oil to vegetable oil or you can simply use vegetable oil.
I have made Bengali Mishti Pulao to go with the Bengali Bhuna Chicken. I hope you enjoy this Bengali Bhuna Chicken/ Kosha Murgi Mangsho. 🙂