Chicken Kasa
A classic Bengali chicken curry where tender chicken pieces are slow-cooked with spices until they're enveloped in a rich, thick, and spicy gravy. The 'kasa' or slow-sautéing technique is key to its deep, aromatic flavor.
For 4 servings
Marinate the Chicken
- In a large bowl, combine the chicken pieces, whisked curd, 1/2 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, and 1/2 tsp salt.
- Mix thoroughly to ensure each piece of chicken is well-coated.
- Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor.
Prepare the Base
- Place a heavy-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat until it's very hot and slightly smoking. This step is crucial to mellow its pungent flavor.
- Carefully lower the heat to medium, add the potato halves, and fry for 4-5 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
- In the same oil, add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.
Build the Masala
- Add the finely sliced onions and the sugar to the pan. The sugar helps in caramelization. Sauté on medium heat for 10-12 minutes, stirring frequently, until the onions turn a deep golden brown.
- Add the ginger-garlic paste and cook for 2 minutes, stirring continuously, until the raw aroma disappears.
- Add the tomato puree. Stir in the remaining 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, cumin powder, and coriander powder.
- Cook this masala mixture on medium-low heat for 6-8 minutes. Keep stirring until the masala thickens and you see oil separating from the sides.
Sauté (Kasa) the Chicken
- Add the marinated chicken to the pan. Turn the heat up to medium-high and begin the 'kasa' process by sautéing for 15-20 minutes.
- Stir and scrape the bottom of the pan frequently. The chicken will initially release water. Continue to cook until this water evaporates and the masala dries, darkens in color, and clings tightly to the chicken pieces. This slow-sautéing is the key to the dish's signature flavor.
Simmer to Perfection
- Return the fried potatoes to the pan along with the slit green chilies. Mix gently to combine with the chicken.
- Pour in 1 cup of hot water and add the remaining 1 tsp of salt (or to taste). Stir everything well.
- Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 15-20 minutes, or until the chicken is tender and the potatoes are cooked through. The gravy should be thick and luscious.
Finish and Serve
- Turn off the heat. Sprinkle the garam masala powder and drizzle the optional ghee over the curry. Stir gently.
- Cover the pan again and let the Chicken Kasa rest for 5-10 minutes. This allows the flavors to meld beautifully.
- Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, luchi, or parathas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, do not substitute the mustard oil. Heating it until it smokes is essential to reduce its pungency.
- 2Be patient while browning the onions. A deep, even caramelization provides a sweet, rich foundation for the gravy.
- 3The 'kasa' or slow-sautéing step is non-negotiable for this recipe. Do not rush it; this is where the deep, complex flavors develop.
- 4Using bone-in chicken adds immense flavor and richness to the gravy compared to boneless chicken.
- 5Always add hot water to the curry to maintain the cooking temperature and prevent the chicken from becoming tough.
- 6For a richer flavor, use freshly made ginger-garlic paste instead of store-bought.
Adapt it for your goals.
Protein Swap
This recipe is the foundation for the famous Bengali 'Kosha Mangsho'. Simply replace the chicken with 750g of mutton (goat meat) and increase the simmering time to 45-60 minutes or until the meat is tender. You may need to add more hot water during the simmering process.
Boneless VersionBoneless Version
You can use boneless, skinless chicken thighs cut into 1.5-inch pieces. Reduce the final simmering time to 10-12 minutes as boneless chicken cooks faster.
Spicier VersionSpicier Version
For extra heat, add 1/2 tsp of regular red chili powder along with the Kashmiri chili powder, or increase the number of slit green chilies.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Anti-inflammatory Spices
The recipe uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
Boosts Immunity
The combination of spices like cloves, cinnamon, and turmeric, along with ginger and garlic, can help strengthen the immune system and protect against common infections.
Frequently asked questions
'Kasa' (pronounced kaw-sha) is a Bengali cooking term that means to slow-sauté a meat or vegetable with spices over a period of time until the oil separates and the masala is well-cooked and clings to the main ingredient. This process is crucial for developing the deep, rich, and complex flavors of the dish.