Easy Chicken Kosha (Kosha Murgir Mangsho) – Bengali-Style Curry

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.