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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.
For 4 servings
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.
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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.
This bengali recipe takes 80 minutes to prepare and yields 4 servings. At 486.59 calories per serving with 47.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Replace chicken with mutton pieces to make Mutton Kosha. You will need to increase the cooking time significantly, or pressure cook the mutton first until it's 80% done.
Make a vegetarian version using boiled eggs (Dim Kosha) or paneer. Adjust cooking times accordingly.
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder along with the other powdered spices for extra heat.
For a richer, creamier texture, add a paste of 8-10 soaked and ground cashews along with the tomato puree. Note that this is not a traditional addition.
Chicken is a high-quality lean protein, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory benefits, which can help reduce inflammation in the body.
Garlic, ginger, and various spices in the dish are known for their immune-boosting properties, helping the body fight off infections.
This dish provides essential minerals like iron from the chicken and phosphorus, which are vital for healthy blood and bones.
'Kosha' is a Bengali cooking term that refers to the process of slow-cooking meat or vegetables with spices over low heat for a long time. This technique allows the ingredients to release their flavors gradually, resulting in a rich, thick, and intensely flavorful gravy.
Yes, you can use boneless chicken. However, bone-in chicken adds more depth and flavor to the gravy. If using boneless chicken, reduce the cooking time in the 'kosha' step to avoid overcooking and drying out the meat.
Bengali Chicken Kosha is moderately healthy. It's a great source of protein from the chicken. The use of spices like turmeric and ginger offers anti-inflammatory benefits. However, it is a rich dish due to the oil and the slow-cooking process, so it should be enjoyed in moderation as part of a balanced diet.
One serving of Bengali Chicken Kosha (approximately 330g) contains around 480-550 calories. The exact count can vary based on the cut of chicken used and the amount of oil.
Chicken Kosha pairs wonderfully with Bengali Luchi (puffy fried bread), Porota (paratha), or plain steamed basmati rice. It also goes well with Pulao.
Store any leftover Chicken Kosha in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.