1 year ago

Chicken Kosha - a age-old bengali process of slow cooking meat which bring out the flavour of caramelised onions and mildly spicy with black peppercorns

Ingredients:
We used Brown Cow Ghee from Ayurum - https://ayurum.mini.store/

- 800gms curry cut chicken
- 6 medium onions
- 1/3rd cup curd
- 1/2 tsp turmeric powder
- 1/2 tbsp red chilli powder
- 2.5 tbsp coriander powder
- 1 tsp black pepper powder
- 1/2 tsp garam masala
- 3 tbsp brown ghee
- 1/3rd cup mustard oil
- 4 cloves
- 4 green cardamom
- 1 inch cinnamon
- 6 black peppercorns
- 1 mace (javitri)
- 1 inch ginger
- 7 garlic cloves

Preparation:
- Slice 3 onions. Fry and brown on a medium flame using 2 tbsp brown cow ghee
- For marination: Mix curd, turmeric, red chilli, coriander and black pepper powder with brown onions with the ghee left in the kadhai. Mix well and marinate for 2-3 hours
- Make a paste of 3 onions
- Lightly crush the whole spices
- Grate ginger and garlic

Cooking:
- Heat mustard oil in a kadhai till its smoking
- Add onion paste and fry on a medium flame
- Once oil starts to separate add the crushed whole spices
- Let the onions turn light brown
- Add grated ginger garlic. Fry for 30 seconds or till raw smell is gone
- Add marinated chicken
- Fry on a high flame for 3 minutes
- Lower the flame
- Cover and cook the chicken
- Stir every 6 minutes
- It should take about 40 minutes for the chicken to be done
- Once the chicken is soft, add 1 tbsp of brown ghee, garam masala and slit green chillis (only if you like it spicy)

The perfect chicken kosha is ready. Soft juicy chicken pieces along with a dry gravy. The flavours of caramelized onions and whole spices coming together beautifully.

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