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Fluffy Radhaballabhi with rich, aromatic Chicken Kosha – homestyle comfort food at its best!

A classic Bengali delicacy of fluffy, deep-fried bread stuffed with a fragrant, spiced lentil filling. Radhaballabhi is a festive treat, best enjoyed with a side of savory Aloo Dum for a truly authentic breakfast experience.
Serving size: 3 pieces

A classic Bengali slow-cooked chicken curry where tender chicken pieces are simmered in a rich, spicy, and aromatic gravy. The deep, dark color and intense flavors develop from patiently caramelizing onions and the 'kosha' technique of slow-cooking the spices and meat.
Serving size: 1 cup


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Fluffy Radhaballabhi with rich, aromatic Chicken Kosha – homestyle comfort food at its best!
This bengali dish is perfect for lunch. With 1063.28 calories and 63.1g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Lentil Paste
Cook the Stuffing
Prepare the Dough
Stuff and Roll the Radhaballabhi
Deep Fry
Serve
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.
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.
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.
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.
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.
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.
Adjust gravy consistency: Check if the chicken is tender and the oil has separated from the gravy. Add 1 cup of hot water (or more for a thinner gravy) and the slit green chilies. Mix well, bring to a gentle simmer, cover, and cook for another 5-10 minutes until the gravy reaches your desired consistency. A traditional kosha has a very thick, clinging gravy.
Finish and rest: Turn off the heat. Sprinkle the Bengali garam masala powder and drizzle the optional ghee over the curry. Stir gently to combine. Cover the pan and let the dish rest for at least 10 minutes before serving to allow the flavors to meld beautifully.