Chicken Curry / Chicken Kosha (Bengali Chicken Curry)

Chicken kosha is one of the most delicate “chicken curry” cooked in almost in every Bengali kitchen.

This dish will be like "Chicken masala" that is cooked in central region of India. Kosha Chicken going to have "stew like curry" with tender chicken. The basic difference with other chicken curry is the addition of potatoes that goes with the curry in Bengali style. My hubby like these chicken curry potatoes too much.

This recipe will be simple in cooking with limited requirements. Marinate will be critical for this recipe. Chicken kosha/Chicken curry can be enjoyed with Rice, Roti or Naan. The gravy will be simple with few items (less spicy) and happy treat for your tummy too.

Serving: 04 Person

Cooking time: 45 Minutes

What we Need:

Whole chicken without Skin- 500 gm.
Potato-2 pcs. (Big Size)
Oinion-4pcs (Medium Size- One for paste others for curry)
Garlic Paste-1tSp.
Ginger paste-3/4 tsp
Turmeric- 3/4 tsp
Tomato-1Pcs (Medium size- Based on Sourness you want)
Lemon Juice-1 tsp (For marinate)
Curd-2 tsp
Jeera (Cumin Seeds)-1 tsp
Dhaina-1 tsp
Green Chilli-5
Bay leaf-2
Mustard oil-1 Cup (you can take clear oil too, but you will going to miss strong smell of Mustard oil)
Dry Red Chilli-2 nos.
Elaichi (4pcs) & Darchini (2 small sticks)-1/2 tsp paste (also can mix the powder as well)
Red chilli powder-1/2 Tsp
Salt to taste

Preparation:

First wash the chicken pieces and check whether all the pieces are evenly cut. Keep all in medium size bowl
Take the same chicken bowl, add 1Tsp lemon juice to it and keep it aside. and mix it well with chicken.
Now take mixer grinder jar, add Jeera, Dhania, Green chilli and 1 Onion. Add some water to it and mix to well to a smooth paste.
Add the mixture to the chicken bowl, also add 2tsp curd, 1/2tsp turmeric, salt, 4tsp mustard oil, 1/2tsp red chilli powder and finally salt. mix them together well and keep it aside for 15 minutes.
Take the washed potato and cut in 4 sections and 3 remaining onion and create fine chop. Tomato also to be chopped in 4 pieces.
Heat up a kadhai with Mustard oil, add small jeera, dry red chilli, bay leaf and sauté for some time.
Add chopped onion in the same oil and fry till it turn to slight golden brown, add chopped tomato.
In some second you can add marinated chicken, now fry for 1 minute or so with high flame.
Turn the flame to low and put on lid on the kadhai and keep cooking for some time. also, you must check intermittently so that chicken should not stick/ burn out.
Once the chicken boils down add some water. the gravy should be thick so accordingly you can add water. put on lid again and cook for 4-5 minute.
Check salt and if you need some more please add.
Now take 4 cloves of elaichi and small amount of darchini, either you can make it paste on sheel nora or you can take powder of both (mix of both the powder should be equal to 1/2tsp).
Add the paste/ mixture in the gravy, stir for some seconds. Turn off the gas but put on the lid.
Now your Chicken curry/ chicken kosha is ready enjoy with Steam rice or Butter naan/ Roti.

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