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Chicken kosha is made with marinated chicken pieces, usually cooked over a low flame without water in their own juice. The thick gravy is made with onions, tomato ketchup, and a thick masala paste made with cumin, coriander, garam masala, red chili, and black pepper powder. Whole garam masala is also used to enhance the flavor further. The process to make chicken kosha at home is quite easy, as you will find out while reading my recipe.

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KEY TAKEAWAYS

Chicken kosha is a favorite dish in India, especially in West Bengal.
Serve it with steamed rice, pulao, jeera rice, tandoori roti, paratha, or Luchi.

Chicken kosha tastes slightly spicy, creamy, and earthy.
Other similar recipes are chicken curry, chicken bhuna, masala chicken, and chili chicken.

The Ingredients:

To marinate the chicken:

1 kg chicken
1 tsp red chili powder
½ tsp turmeric powder
½ tsp salt
2 tsp ginger and garlic paste
2 tbsp curd
1 tbsp mustard oil

To cook the chicken:

3 tbsp cooking oil
2 pieces bay leaves (whole)
1 piece cinnamon stick (½ inch in size)
4 pieces green cardamom (whole pods)
4 pieces cloves
2 pieces onions (medium size, finely sliced)
2 tsp ginger and garlic paste
2 tbsp tomato ketchup
Salt (as required)

To make the masala paste:

½ tsp cumin powder
1 tsp coriander powder
1 tsp Kashmiri red chili powder
½ tsp black pepper powder
½ tsp garam masala powder

It is not that I did not know how to cook chicken, but I learned this particular dish from the wife of my husband’s friend when we visited their place for dinner some time back. She told me that the secret to the taste of this particular chicken preparation is the addition of tomato ketchup and the complete exclusion of water. I was eager to test it and therefore wrote down the recipe on a piece of paper while she narrated it to me in detail.

While cooking it in my kitchen, the aroma really excited me, just as the color and visual appeal of the dish did. My sons and husband were also taken aback by the taste and appreciated my effort. Even my younger son, who is a little fussy with food and eating on the whole, surprisingly did not make any complaints and asked for more! It was so heartening, and I thanked the lady for offering an opportunity for such pleasure.

How to Make Chicken Kosha? (Step by Step Guide with Images)

Step 1: Marinate 1 kg of chicken with 1 tsp of red chili powder, ½ tsp of turmeric powder, ½ tsp of salt, 2 tsp of ginger and garlic paste, 2 tbsp of curd, and 1 tbsp of mustard oil. Cover the bowl and keep it aside for an hour.

Step 2: Heat 3 tbsp cooking oil over a medium to high flame and add 1 tsp sugar and caramelize it, stirring continuously. When the sugar dissolves, add 2 pieces of whole bay leaves, 1 piece of cinnamon stick (½ inch in size), 4 pieces of green cardamom (whole pods), and 4 pieces of cloves and fry for a few seconds. Then add 2 pieces of onions (medium size, finely sliced) and fry till golden.

Step 3: Follow it with 2 tsp of ginger and garlic paste and fry till the raw smell is gone. Now, add the marinated chicken pieces and cook for 4 to 5 minutes over a high heat. Then cover the pan and cook on a low flame for 7 to 8 minutes.

Step 4: Make a masala paste of ½ tsp of cumin powder, 1 tsp of coriander powder, 1 tsp of Kashmiri red chili powder, ½ tsp of black pepper powder, and ½ tsp of garam masala powder with a little bit of oil and add it to the chicken. Mix nicely, cover, and cook over a low flame for another 7 to 8 minutes until the oil separates. Now add 2 tbsp of tomato ketchup, mix nicely, cover it, and cook for another 7 to 8 minutes on a low flame.