Bengali Chicken Kosha Recipe - How To Make Chicken Kosha - Chicken Curry Recipe
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Chicken Kosha is a popular dish of West Bengal. The people living in West Bengal (region in eastern part of India) are known as Bengalis. Chicken kosher is widely made when guests come over, during festival times or at wedding parties. It is curry with less gravy that is slow cooked along with spices and the chicken gets cooked in its own juices. Chicken kosha is often served with poori (also known as luchi in Bengali)/Basanti Pulao (Bengali sweet yellow pulao) or paratha.
Ingredients required for making chicken kosha -
Serves 5 to 6
* 1330 gm/ 3 lb skinless chicken with bones. I try keeping some fat on the chicken as that gives flavor to this dish.
* 27 gm/1 oz fresh ginger
* 30 gm/ 1 oz garlic
* 2 green chillies (optional)
* 400 gm/ 14 oz red/2 large onions (or any onion of your choice) chopped finely
* 290 gm/ 10 oz/ 2 large red ripe tomatoes
* 1 bay leaf
* 4 to 5 green cardamoms
* 4 cloves
* 2 inch long cinnamon stick
* 1 teaspoon turmeric powder
* 2 teaspoon Kashmiri red chilli powder or a combination of paprika and cayenne pepper or only paprika if you want to avoid the heat totally.
* 2 teaspoon ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon garam masala powder. I always use my homemade garam masala powder for this recipe. Here is the link to the video if you want to use it - [ Ссылка ]
* coriander leaves (cilantro) for garnish (totally optional)
For marination -
* 1/4 th teaspoon freshly cracked black pepper
* 2 heaped tablespoons plain unflavored yogurt (regular or Greek)
* 1/2 teaspoon turmeric powder
* 1 teaspoon Kashmiri red chilli powder red chilli powder. Can use paprika if you want to avoid the heat
* 3 tablespoons of ginger garlic paste from the paste prepared
* 2 tablespoons lemon juice/1 tablespoon white vinegar
* 1 tablespoon oil
* 1 teaspoon salt
Serve this with any Bengali yellow Basanti pulao/Bengali vegetable pulao/poori/paratha.
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🎼Background Music - (From YouTube Audio Library) -
Manj Khammaj - Teental By Aditya Verma, Subir Dev

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