Basanti Pulao with Bengali Chicken Kosha

Ingredients

• 750 g Chicken (Bone-in, curry cut pieces)
• 0.5 cup Curd (Whisked until smooth)
• 1.5 tbsp Ginger Paste
• 1.5 tbsp Garlic Paste
• 4 tbsp Mustard Oil
• 2 large Onion (Finely sliced, approx. 450g)
• 2 medium Tomato (Pureed, approx. 250g)
• 2 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 3 pcs Green Cardamom (Slightly crushed)
• 4 pcs Cloves
• 1 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chili Powder (Adjust to taste)
• 1 tsp Cumin Powder
• 1.5 tsp Coriander Powder
• 1 tsp Bengali Garam Masala
• 3 pcs Green Chili (Slit lengthwise)
• 1 tsp Sugar
• 1.5 tsp Salt (Or to taste)
• 1 tbsp Ghee (Optional, for finishing)
• 1 cup Hot Water (As needed)

Instructions

1. 1

   Marinate the chicken: In a large bowl, combine the chicken pieces with curd, half of the ginger-garlic paste (1.5 tbsp total), 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt. Mix thoroughly to coat each piece. Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

2. 2

   Temper the spices: Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is smoking lightly. Reduce the heat to low, add the sugar and let it caramelize to a light brown color (about 15-20 seconds). Immediately add the whole spices: bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until they release their aroma.

3. 3

   Caramelize the onions: Add the sliced onions to the pan. Cook on low to medium heat, stirring frequently, until they turn a deep golden brown. This is a crucial step for the dish's flavor and color and requires patience, taking about 15-20 minutes.

4. 4

   Cook the masala base: Add the remaining ginger-garlic paste and sauté for 1-2 minutes until the raw smell is gone. Add the tomato puree and cook for 5-7 minutes, stirring, until the mixture thickens and you see oil separating at the edges.

5. 5

   Add powdered spices: Add the remaining 0.5 tsp turmeric powder, 0.5 tsp red chili powder, cumin powder, coriander powder, and the remaining 0.5 tsp of salt. Stir well and cook for 1 minute. If the masala seems too dry, add a splash of hot water to prevent the spices from burning.

6. 6

   Slow-cook the chicken (Kosha): Add the marinated chicken to the pan. Increase the heat to medium-high and sear the chicken for 5-7 minutes, stirring continuously to brown it on all sides. Then, reduce the heat to low, cover the pan, and let it slow-cook for 25-30 minutes. This is the 'kosha' process. Uncover and stir every 5-7 minutes to prevent sticking. The chicken will cook in its own juices and the thick masala.