How about an awesome chicken dish today after two
consecutive postings of vegetarian dishes? Chicken Kosha is a Bong culinary
treasure that has caught up with the rest of the world as has its mutton
counterpart. It’s a favorite any day especially if you have luchi/puris or
paranthas (Indian Flat Breads) on your mind as the choice of bread. Delectable
is the least you can say about this dish! It is rich in color, texture and
flavor, even a great dish to enchant the entire spread if you are hosting a
lunch or dinner.
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| Chicken Kosha |
Chicken Kosha is a dish that doesn’t need much of a labour.
It is better if you marinate the chicken for an hour before cooking to get the
succulent juicy bites. Or you may choose to use them without marinating if you
have time constraint. My family is a voracious eater of this dish so I have to
buy at least one and half kilo of chicken when I think of preparing it. But
here I give you the recipe with an estimation of one kilo. The dish does not
use water and the chicken gets cooked in it’s own juice. If the end result is a
thick red gravy smeared on the soft chicken pieces, you know you have got it
right.
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| Chicken Kosha |
This is how I made it:
Ingredients:
- 1 kg chicken regular cut
- 5 onions, 4 finely sliced and one kept for pasting
- 1 inch ginger
- 8-10 cloves of garlic
- 2 ripe tomatoes chopped
- 3-4 whole dry red chilies
- 4 green cardamoms
- 1 bay leaf
- 1 inch stick of cinnamon
- 3-4 cloves
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon coriander powder
- ½ tsp freshly crushed black pepper
- ½ tsp sugar
- Salt to taste
- Mustard oil as per requirement
- 1 tablespoon ghee/clarified butter
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| Chicken Kosha |
The Marination:
Step 1:
Take one onion, ginger, garlic, dry whole red chilies, black
pepper, cardamoms, cinnamon, cloves in the container of you electric mixer
grinder with a little water and make a smooth paste.
Step 2:
Now marinate the chicken pieces with the paste, turmeric
powder, chili powder, coriander powder, salt and two tablespoons of mustard
oil. Keep for one hour covered with a lid.
The Cooking Procedure:
Step 1:
Heat mustard oil in a thick bottomed skillet and when it
smokes add half tsp sugar to caramelize for the best color. Now toss in the bay
leaf and the sliced onions. Fry them brown and add the tomatoes, sauté until
mushy.
Step 2:
Add the marinated chicken along with the marinade and start
stirring well. The sauté or bhuno-ing part should be done well, for at least
5-7 minutes. Now cover the chicken with a lid and let it get cooked on low heat
until done. Give a stir in between.
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| Chicken Kosha |
Step 3:
Top it with ghee/clarified butter before serving. It tastes
heavenly with luchi or parantha. My son laps it up even with hot fulkas.
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