Chicken Kosha With Whole Garlic And Potatoes

Chicken kosha.
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

1. Zafrani chicken

2. Chicken dak bungalow

3. Chicken chaap

4. Rara mutton

5. Railway mutton curry

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.


For marination

Chicken – 500 gram

Onion 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

For curry

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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Chicken Dak Bungalow 

Dak bungalow chicken.

Its a colonial recipe from the days of the British. Unfortunately dak bungalow cuisine is a near forgotten culinary treasure. Dak bungalows were the rest houses of Calcutta where the British officers used to take rest on journey. Or used as a night stay during hunting trip. In these dak bungalows or rest houses a khansama or orderly used to handle the kitchen. They generally used their own chicken or goat or the animals killed in hunting to serve the officers.

The recipe is different  from one dak bungalow to other depending on the availability of ingredients.

Dak bungalow chicken curry comes with whole boiled and fried eggs and potatoes in it and freshly ground spices.

A very flavourful dish which needs only two steps marinade and then cook. The original recipe of chicken dak bungalow was chicken roast. Which is very light on spices and could be cooked with minimal ingredients and shortest of time. But these days chicken dak bungalow is much spicier and with more gravy.

I have made this chicken dak bungalow in my own way. Generally coriander powder is used in it but I have used cumin powder in it. You can use coriander powder if you like.

I have made a rich and spicier version of chicken dak bungalow.


Chicken pieces – 1 kg

Onions – 4 large

Garlic – 6 – 7 cloves

Tomatoes – 4 large

Oil – 1/2 cup

Salt to taste

Turmeric powder – 1/2 teaspoon

Sugar – 1 teaspoon optional

Ginger – 1 inch piece

Green chilli – 3 – 4 or to taste

Green cardamom – 4 -5

Cinnamon – 1 inch stick

Cloves – 4

Mace or javitri – 2 string

Kashmiri red chilli powder – 2 tablespoons

Red chilli powder – 1 teaspoon or as per your spice tolerance

Black pepper powder – 1 teaspoon

Eggs – 4 – 6
Garam masala powder – 1/2 teaspoon

For marinate 


Mustard oil – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Cumin powder – 1 teaspoon

lemon juice – 1 teaspoon

Garlic paste – 1 tablespoon

Ginger paste – 1 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Curd – 1/2 cup
Garam masala powder – 1/4 teaspoon


Marinate the chicken pieces with salt, mustard oil, turmeric powder, cumin powder, lemon juice, ginger garlic paste, chilli powder, pepper powder, garam masala powder and curd. Keep it in refrigerator for 1 – 2 hour or overnight.

Finely chop 2 onions. Make a paste of remaining 2 onions, ginger and garlic. Keep it aside.

Grind the tomatoes with green chillies, cardamom, mace, cloves and cinnamon. You can use the whole spices in tempering too.

Peel the boiled eggs and pierce with a knife. Marinate with salt and turmeric powder and keep aside. I didn’t use potatoes but if you are using potatoes peel and marinate some whole small potatoes or chopped large potatoes with salt and turmeric powder. Fry the potatoes and eggs separately and keep aside.

Heat mustard oil in a nonstick pan. Fry the marinated chicken pieces and keep aside.

In the same oil add the chopped onion and sugar. Fry till the onion becomes brown. Add the onion, garlic and ginger paste. Saute till oil leaves the sides.

Now add the tomato, green chilli, cardamom, mace or javitri, cinnamon and cloves paste. Saute and add salt cumin powder, red chilli powder, black pepper powder, turmeric powder. Saute till oil leaves the sides.

Now add the fried chicken pieces. Mix well.

Add remaining spices of marination and water as require to make gravy. Add the fried potatoes and eggs. Cover and cook until the chicken and potatoes are becomes soft.

Taste and adjust the seasoning. Sprinkle garam masala powder and switch off the flame.

Garnish with chopped cilantro, sliced onions and green chilli.

Serve hot with steamed rice, roti or Indian flat bread, paratha, puri or luchi.