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Kosha Mangsho

When it comes to Bengali celebrations, nothing beats the soulful comfort of a hearty Kosha. Traditionally made with mutton, this slow-cooked style of curry is all about coaxing deep, caramelised flavours out of the ingredients over gentle heat. For me, Kosha Chicken holds the same charm—it’s rustic, aromatic, and tastes even better than what many restaurants serve.
While some homes add potatoes to their kosha, I prefer leaving them out. The starch tends to mellow down the intense caramelisation, and I like my gravy rich, glossy, and packed with bold flavour. This dish pairs beautifully with a fragrant pulao, flaky parathas, or even a simple plate of steamed rice.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 2 hours
Servings: 4 people
Course: Main Course
Cuisine: Bengali, Indian
Calories: 580
Ingredients Method Notes

Ingredients
  

For Marination
  • 600 g chicken bone-in preferred for more flavour
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • Salt to taste
  • 1½ tbsp ginger–garlic paste
  • 2 tbsp green chillies chopped
  • 2 tbsp curd yogurt
  • 2 tbsp mustard oil
For Cooking
  • ¼ cup mustard oil extra, for cooking
  • ¼ tsp sugar
  • 3 tbsp curd at room temperature
  • ½ tsp Kashmiri red chilli powder
  • ½ tsp besan gram flour
  • 1 tsp ghee
  • 1 cup hot water to be used in small splashes as needed
  • Salt to adjust
  • 2 large onions sliced medium-thick
For Homemade Garam Masala
  • 4 –5 cloves
  • 3 green cardamoms
  • 1 black cardamom
  • ½ inch cinnamon stick
  • 9 –10 black peppercorns
  • ½ piece mace javitri
  • A small piece of nutmeg jaiphal, about ¼
  • ½ tsp coriander seeds
  • ¼ tsp cumin seeds
  • 2 dry red chillies

Method
 

Preparation
  1. Marinate the Chicken: Combine chicken with turmeric, red chilli, coriander powder, salt, ginger–garlic paste, green chillies, curd, and mustard oil. Let it rest for at least 1–2 hours.
  2. Onion Prep: Slice the onions into medium-thick strips.
  3. Curd Base: Whisk curd with besan and Kashmiri red chilli powder until smooth. This helps prevent curd from splitting later.
  4. Spice Blend: Dry roast the whole spices listed for the garam masala until fragrant. Cool completely, then grind to a fine powder.
Cooking Method
  1. Heat the Oil: In a heavy-bottomed pan, heat mustard oil until it smokes lightly. Add sugar and let it caramelise slightly for colour.
  2. Brown the Onions: Add the sliced onions. Fry on high for 4–5 minutes, then reduce heat to medium. Stir often until they turn deep brown and evenly caramelised.
  3. Sear the Chicken: Add marinated chicken pieces. Sauté on high heat for 5–6 minutes until the meat is well coated and begins to release its own juices.
  4. Spice It Up: Add ¾ of the freshly ground garam masala along with a splash of hot water to prevent burning. Mix well, cover, and let it cook on low heat for about 20 minutes. Stir occasionally and add water in small splashes if the masala sticks to the pan.
  5. Finish the Gravy: Turn off the flame. Mix in the whisked curd base, remaining garam masala, and ghee. Stir well. Switch the heat back on and let it simmer gently until the chicken is tender and the gravy clings beautifully to each piece.
  6. Adjust & Garnish: Taste for salt, adjust if needed, and finish with fresh green chillies for a final kick.

Notes

Serve your Kosha Chicken hot, ideally with Basanti Pulao, luchi, parathas, or even plain steamed rice. The depth of flavour only intensifies after a few hours, so don’t hesitate to make it ahead for a feast.
Pro Tip: The secret to an unforgettable kosha lies in patience—slow cooking, stirring often, and letting the masalas caramelise without rushing. That’s where the magic happens!