Chicken Kosha, also known as Kosha Murgir Mangsho, is a classic Bengali chicken curry known for its slow-cooked richness and deep, layered flavours. In Bengali, kosha refers to slow-cooked or simmering, allowing the onions and spices to caramelize and develop a bold, aromatic masala that coats every piece of chicken beautifully.
Tender chicken is marinated in curd and spices, then cooked with golden fried onions, whole spices, and mustard oil — a signature ingredient in Bengali...
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Wash and pat dry the chicken pieces.
In a bowl, mix the chicken with curd, salt, turmeric, Kashmiri chilli powder, and mustard oil.
Let it marinate for at least 30 minutes for deeper flavour.
In a small bowl, combine the ginger-garlic paste, Kashmiri chilli powder, coriander, cumin, turmeric, salt, and mustard oil.
Mix well and set aside.
Heat mustard oil in a heavy-bottomed pan or kadhai.
Fry the cubed potatoes until golden on all sides.
Remove and keep aside.
In the same pan, add dry red chillies, cardamoms, cinnamon, and bay leaf. Sauté until aromatic.
Add sliced onions and cook for 1–2 minutes.
Sprinkle in the sugar and continue to cook until the onions soften and turn golden brown.
Stir in the prepared masala paste with a splash of water. Cook on low-medium heat until the masala is cooked and fragrant.
Add the marinated chicken to the kadhai and mix well.
Sauté on high heat to seal in the juices, then reduce the heat, cover, and cook for 10 minutes.
Add the fried potatoes and green chillies. Mix everything well, cover again, and let it cook until the chicken and potatoes are fully cooked and tender. If there’s excess water left, increase the heat and cook uncovered until the gravy thickens and oil floats to the top — this helps reduce moisture quickly without overcooking the chicken.
Turn off the heat and let the dish rest for a few minutes before serving.
You can add more potatoes to this dish, as per your choice.
Add a teaspoon of ghee (clarified butter) at the end for extra richness and aroma.
Adjust the chilli to your spice preference — use less for a milder dish or more for a spicy kick.
Can I use a different type of oil instead of mustard oil?
Yes, you can use vegetable or sunflower oil, but mustard oil adds a distinct flavor to the dish.
How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, but longer marination will result in deeper flavors.
Can I make this dish spicier?
Yes, you can increase the amount of Kashmiri chilli powder or add more green chillies for extra heat.
What can I serve with Chicken Kosha?
Chicken Kosha pairs well with luchi, roti, paratha, or steamed rice.
Can I prepare this dish in advance?
Yes, you can prepare it in advance and reheat it before serving. The flavors often deepen with time.
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