Marinate 1 kg 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.

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), 4 pieces of cloves and fry for a few seconds. Then add 2 pieces onions (medium size, finely sliced) and fry till golden.

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 on a high heat. Then cover the pan and cook on a low flame for 7 to 8 minutes.

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.

Give it a final mix, add salt as required, and check the doneness.

Your tasty and spicy homemade chicken kosha is ready. Serve hot with roti or steamed rice.