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A quintessential Bengali delicacy, Chicken Kassa features tender, bone-in chicken slow-cooked in a symphony of spices. The 'koshano' or slow-sautéing technique reduces the gravy to a thick, luscious coating that clings to the chicken, bursting with intense, rustic flavors. A true celebration of Bengali cuisine, best enjoyed with luchi or gorom bhaat (steamed rice).
For 4 servings
Marinate the Chicken
Prepare the Aromatic Base
Cook the Masala (Koshano)
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A quintessential Bengali delicacy, Chicken Kassa features tender, bone-in chicken slow-cooked in a symphony of spices. The 'koshano' or slow-sautéing technique reduces the gravy to a thick, luscious coating that clings to the chicken, bursting with intense, rustic flavors. A true celebration of Bengali cuisine, best enjoyed with luchi or gorom bhaat (steamed rice).
This bengali recipe takes 70 minutes to prepare and yields 4 servings. At 534.91 calories per serving with 47.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow-Cook the Chicken
Simmer and Finish
Serve
Create the iconic 'Kosha Mangsho' by replacing chicken with 750g of mutton pieces. The cooking time will increase significantly; it's best to pressure cook the mutton for 4-5 whistles before adding it to the masala.
Make 'Aloo diye Chicken Kassa' by adding 2 medium potatoes, peeled and quartered. Lightly fry the potatoes after the onions are browned and cook them along with the chicken.
For a spicier version, increase the number of green chilies to 5-6 or add 1/2 teaspoon of hot red chili powder along with the Kashmiri chili powder.
Chicken is a high-quality lean protein, essential for muscle building, tissue repair, and maintaining overall body function.
The recipe is rich in spices like turmeric (curcumin), ginger, and garlic, which are known for their anti-inflammatory, antioxidant, and immune-boosting properties.
Chicken, especially darker meat from bone-in pieces, is a good source of heme iron, which is easily absorbed by the body and helps prevent anemia.
'Koshano' is the Bengali term for a slow-sautéing or 'bhuna' process. It involves patiently cooking the spices and meat over a period, allowing the flavors to deepen and the oil to separate, resulting in a rich, thick gravy. It's the most crucial step in this recipe.
Yes, you can use boneless chicken thighs or breast. However, the authentic flavor and richness come from bone-in chicken. If using boneless, reduce the cooking time in steps 4 and 5 to avoid overcooking and drying out the meat.
The deep, rich color comes from two key steps: caramelizing the sugar and, more importantly, browning the onions to a deep golden-brown. If the onions are not browned sufficiently, the final color will be lighter.
It's a moderately healthy dish. It's high in protein from the chicken and contains beneficial spices like turmeric and ginger. However, the use of oil and the slow-cooking process make it calorie-dense. It's best enjoyed in moderation as part of a balanced diet.
One serving of Bengali Chicken Kassa contains approximately 450-550 calories, depending on the cut of chicken and the amount of oil used.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop over low heat, adding a splash of hot water if the gravy is too thick.