Chicken Kosha is a traditional Bengali chicken recipe. Actually it is a spicy chicken curry which is very popular in India and Bangladesh. This is one of my favourite chicken dish. A lot of side dishes can be served with this.
Whole garam masala (3 green cardamoms, 3 cloves, 1 small cinnamon stick)
½cupCoriander leaves (chopped)
½cupcooking oil (or adjust yourself)
3 pieces dry red chili
salt to taste
Take fresh chicken, cut into pieces. Wash well with water then drain.
Place the chicken in a big size mixing bowl or pot. Add curd, ginger-garlic paste, chopped onion, red chili powder, salt, chopped onion, cumin powder, garam masala powder (1tbsp), green chili, coriander powder, turmeric powder, and 2 tbsp cooking oil with the chicken pieces. Combine them well for seasoning the chicken pieces. Keep the seasoned chicken pieces in a refrigerator or room temperature for half an hour to marinate.
Take a potato and cut it into big size. Heat cooking oil in a cast iron wok (kadhai). Shallow fry the potato pieces until they turned golden brown. Remove the potato pieces from the oil and keep them aside.
Add cooking oil in the Kadhai, wait until it heats enough. Next add 1 tbsp cumin seeds (jeera), 2-3 red chili, whole garam masala, and 2 bay leaves. Wait for 40-50 seconds then add the marinated chicken. Stir fry the chicken for 4-5 minutes then add chopped tomato and fried potatoes. Stir fry another 5-6 minutes or until it releases the aroma.
Take a cup of water and add it to the chicken. Cover the chicken with the lid and cook it another 13-15 minutes.
Uncover the chicken, check if it cooks well or not. Add a tbsp of garam masala powder, mix it well. Now add chopped coriander leaves, mix a little then remove from the kadhai. Now your favourite chicken kosha (kosha murgir mangsa) is ready to serve. Serve it with your favourite item.
Use chili and salt as per your taste. Stir continuously during cooking the chicken so that it does not stick to the bottom of the wok. Keep the flame medium to high during cooking the chicken.