Bengali Style Chicken Kosha/Kosha Mangsho
Last night while going to bed, I was thinking what I would prepare for lunch tomorrow. Sunday lunch scenes have been quite elaborate in every Bengali household, and ours was no exception. The day was kickstarted little late than usual with a heavy breakfast and the lunch was much awaited. Cooking spree would continue as Sunday usually called for a gala spread comprising of few recipes.
I slept off the night and decided to go with the iconic Bengali style Chicken Kosha which is a reminiscence of my childhood days. Chicken is quite a versatile ingredient and there are wide variety of recipes, but this one has a special place in my heart. It takes me back to those childhood days of eating together in a joint family, asking for one more piece of the succulent homemade Kosha Chicken. Rice is the most common accompaniment with this dish, but Parathas also make a great pair. Smearing the gravy in the chicken pieces and then putting them in mouth with little bit of fine Basmati, nothing but “Heaven”.
Diving in to the recipe. It’s otherwise quite an easy one, but there are certain staple ingredients that shouldn’t be replaced to keep the flavours intact. It gets it’s high from the pungent mustard oil along with spicy red chilly powder and gets the flavours from the aromatic garam masala.
For Garam Masala: Dry Roast Few Cardamom, Cinnamon, Clove, Black Pepper, White Pepper. Make a coarse powder, add a pinch of Mace Powder in it.
- Chicken (Curry Cut) : 1Kg
- Finely diced onion: 4-5 medium sized
- Ginger Paste: 2 tsp
- Garlic Paste: 3 tsp
- Green Chilly: Few
- Red Chilly Powder: 1tsp
- Cumin Powder: 1 tsp
- Coriander Powder: 1tsp
- Turmeric Powder: 1tsp
- Tomato: 2 Fresh
- Coriander: A sprig
- Garam Masala: 1 tsp
- Mustard Oil: 1/2 cup (If unavailable replace with Sunflower oil)
- Salt and Sugar as per taste
- Heat the mustard oil till it’s hot and changes to a lighter colour, add the onion and 1 TSP sugar. Fry till it’s golden colour. (Caramelized sugar helps to give the gravy a nice colour)
- Add ginger garlic paste, turmeric powder, cumin, coriander powder and fry the masala for 10 minutes. Add in the chopped tomatoes and red chilly powder, braise the masala till it releases oil.
- Add the chicken pieces and fry them for sometime in the masala.
- Cover it and let it cook in its own juice. Add 1 cup of water after a while. Simmer it for sometime and add the garam masala. Switch if the gas and let it rest for sometime.
- Garnish with fresh coriander and fried onion(Beresta).
Serve this with steaming hot rice, and you will definitely love the melange of earthy flavours. Let us know your thoughts on this recipe in the comments, you might as well drop us a mail.