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Kosha Murgir Mangsho | Bengali Bhuna Chicken | Kosha Chicken

Kosha Chicken is a rich and sumptuous dish with velvety gravy and juicy pieces of meat, slow cooked with different spices.
Prep Time10 mins
Cook Time1 hr
Marinate1 hr
Course: Main Course, Side Dish
Cuisine: Bangladeshi, Indian
Keyword: bhuna chicken bengali recipe, Kosha chicken
Servings: 4 people
Author: Arpita@Gastronomic Bong

Equipment

  • large thick bottomed pan
  • Large bowl

Ingredients

For the Chicken marinade

  • 800 gms Chicken fresh chicken, washed and cut into medium pieces
  • 3 tbsp Yogurt
  • 2 tbsp Ginger-garlic paste
  • 1/2 tsp Turmeric Powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp Chilli powder
  • 1 tsp Kashmiri Chilli powder
  • 1 tsp Salt
  • 1 tbsp Mustard Oil

For the gravy

  • 3 large Onions thinly sliced arnd 2 cups
  • 2-3 medium Potatoes peeled and cut into halves
  • 1 small Tomato chopped
  • 2-3 Green chillies slit
  • 3-4 Green Cardamom
  • 4-5 Cloves
  • 1 inch Cinnamon stick
  • 2 Bay Leaves
  • 1/2 tsp Bengali Garam masala powder
  • 1 tsp Sugar + 1/2 tsp for caramelizing
  • Salt (as per taste)
  • ½ cup hot water
  • 3-4 tbsp Mustard oil/ veg oil/ sunflower oil *

Instructions

Marinating the chicken

  • 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.

Method

  • Heat oil in a thick bottom pan on medium high heat, when the oil is hot fry the potatoes till golden. Remove with slotted spoon, drain and keep aside.
  • In the same panTemper 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 fry with the onions on medium heat for 8-10 minutes.
  • Add the chopped tomatoes and cook, stirring continuously. The chicken will release lot of water.
  • Add the fried potatoes and cook uncovered on medium for 10-12 minutes until the oil separates from the masala, then 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 25-30 minutes.
  • Finally add the bengali garam masala and green chillies and give it a good mix. If the chicken and the potatoes are 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.

Notes

*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.
Important: If you are using frozen chicken, kindly defrost the chicken before cooking the curry.