Thursday, February 21, 2013

Kosha Murgi

You know what, this Kosha Murgi recipe should have been the first post in this blog. This is the most frequesnt chicken dish in my kitchen as well as my mother's. The Bengali term "kosha" in Hindi means "bhuna", or slow cooked for the others. Whatever is slow cooked requires ample patience. And you also gotta be careful about not over cooking the chicken or worse, burning it! it's not much different from the legendary Kosha Mangsho that we Bengalis boast of in front of guests (well, it's worth boasting though). For Kosha Chicken I use more spices, that's it.

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Not a drop of water is to be used while you cook Kosha Murgi. The magic in the dish flares up from slow cooking, stirring from time to time.

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Traditionally, a little sugar is added and caramelized to achieve the gorgeous color of this dish that you see here. I consider this step very essential if you are making kosha chicken or mutton. After all, this color is its recognition.

During the last week I had made this dish thrice! Once served it with plain parathas, next time with roomali rotis and the third time with luchi/poori. Take your pick.

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Kosha Murgi


Chicken, weighing about 1 kg., cut into 8 or 12 pieces. Cleaned and washed.
Onions, 3 medium sized, sliced
Tomato, 1 large sized, sliced
Ginger paste 1 tbsp.
Garlic paste 1 tbsp.
Green chillies, 2 nos, slit
Whole garam masala - 2 black cardamoms, 2 green cardamoms, 2 bay leaves, 2 one inch cinnamon sticks, 2 cloves
Coriander powder 1.5 tbsp.
Cumin powder 1 tbsp.
Kashmiri red chilli powder 1 tsp.
Red chilli powder 1 tsp. (or adjust according to your taste)
Turmeric powder 1 tsp.
Chopped coriander leaves, for garnishing
Sugar 1/2 tsp.
Mustard oil, 4-6 tbsp.
Salt as per taste

  1. Heat mustard oil in a kadai or thick-bottom pan. Once the oil reaches its smoke point, let it cool. Then add half a teaspoon of sugar and wait till it melts. Now add the whole spices and stir for about 10 seconds. Next, add the sliced onions and fry till they soften and turn translucent.

  2. Now add the chicken pieces and fry them on medium heat for about 5 to 7 minutes. Add the ginger and garlic pastes along with the slit green chillies. Stir well so that all the chicken pieces are nicely coated. Next, add the dry spices - coriander powder, cumin powder, both the red chilli powders and turmeric powder. Again, mix well so that all the pieces are coated in the spices. Cover and cook for 10 minutes.

  3. Mix the sliced tomato and salt with the chicken. Again cover it and cook for another 5 to 7 minutes. After this the chicken is done. You just need to remove the cover and give it a good stir till whatever remaining gravy you see dries up. Garnish with chopped coriander leaves and serve.

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I have seen my mother seasoning this preparation with a little garam masala in the end. However, I don't add it. Now, if you really want to, then finish off by adding about half a teaspoon of Bengali garam masala.


  1. this is very very tempting... looks delicious..... awesome....great clicks.... !!

  2. Kosha murgi is an all time fav ..... and it can be teamed up with any kinda bread or even pilaf. Looks delicious :)

  3. The pictures, as usual, speak a thousand words and make me drool even before I get to the recipe... I have had kosha Murgi here in Mumbai at a couple of Bengali restaurants, but trust me, they never looked this good! I love Bengali food, so am bookmarking this right away :)