Chicken or mutton kosha is a famous dish of Bengal. You can make this curry with mutton, eggs or any vegetables.
Kosha means bhuna or saute. You have to fry chicken with onion, garlic, tomato and spices on low flame till done. Need lots of patience but the result will be lip-smacking and flavourful.
Posting a non veg dish after a long time. Some of my blog reader requested for a spicy chicken. So here is a delicious mouthwatering dry chicken curry for you. Hope you will like it.
You can get some more chicken and mutton dishes here
4. Rara mutton
If you want your chicken less spicy decrease the amount of chilli but if you want it hot increase green chilli or you can add 1 – 2 teaspoon hot variety red chilli powder in the curry.
I have added potatoes and whole garlic in it. But its optional. You can skip whole garlic if you want. And if you love the taste of garlic then I am sure you will love this curry with whole garlic. If you want you can also make it without potatoes.
Chicken – 500 gram
Ginger garlic paste – 1 tablespoon
Turmeric powder – 1/4 teaspoon
Cumin powder – 1 teaspoon
Thick yogurt – 1/2 cup
Lemon juice – 1 tablespoon
Mustard oil – 1 tablespoon
Salt – 1/2 teaspoon
Red chilli powder – 1 teaspoon
Black pepper powder – 1/2 teaspoon
Onion – 3, thinly sliced
Tomato – 3 chopped
Ginger – 1 inch piece, grated
Garlic – 10 cloves, minced
Green chilli – 3 – 4 or to taste, chopped
Whole garlic – 2-3, optional
Potatoes – 2, optional
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Salt to taste
Kashmiri red chilli powder – 1 tablespoon
Garam masala powder – 1/2 teaspoon
Sugar – 1/2 teaspoon
Green cardamom – 3 – 4, crushed
Cinnamon – 1 inch piece
Clove – 3 – 4
Bay leaf – 2
Oil – 1/2 cup
Hot water – 1 cup
1. Clean and wash the chicken pieces. Marinate with ginger garlic paste, turmeric powder, cumin powder, thick yoghurt, lemon juice, mustard oil, salt, red chilli powder and black pepper powder.
2. Cover and keep in refrigerator for at least 2 hours or overnight.
3. Peel and cut the potatoes into half. Wash, drain and keep aside.
4. Peel the outer layer of the garlic and wash well.
5. Thinly slice the onions.
6. Heat oil in a pan. Fry the potatoes until light golden brown, remove from oil and keep aside.
7. Add crushed green cardamom, cinnamon, cloves and bay leaf in the oil.
8. Now add sugar and sliced onions. Caramelised sugar will give the curry perfect colour so don’t skip it.
9. Fry for a couple of minutes and add minced garlic, green chilli and grated ginger.
Fry till onions becomes light brown and raw smell of garlic goes away.
10. Add the chopped tomatoes, cumin powder, turmeric powder, coriander powder, kashmiri red chilli powder and garam masala powder. If you want your curry hot add 1 – 2 teaspoon hot variety red chilli powder. Fry till the tomatoes becomes mushy.
11. Add marinated chicken pieces along with its spices. Mix well.
Cover and cook on low medium heat. Stir in between to avoid sticking at the bottom.
12. After 10 – 15 minutes add fried potatoes and whole garlic. Mix well. If you like you can omit the garlic or potatoes.
13. Again cover cook on low flame. Stir in between.
14. When oil leaves the sides add hot water and cook till everything becomes soft.
When chicken and potato pieces becomes soft cook on high heat till you get your desired consistency. Curry should be almost dry.
Serve hot with pulao, fried rice, roti, paratha, puri, luchi, naan, steamed rice or any Indian bread or rice dishes.
1. If you like you can omit whole garlic. Potatoes are also optional.
2. Add chilli according to your taste. You can increase the green and red chilli if you want your curry more spicy.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
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