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Chicken Kosha, is a popular Bengali delicacy, meaning chicken in dry/bhuna gravy. It is a popular style of cooking meat/chicken in Bengal and every household has its own way of cooking Kosha with slight variations and tweaks. A good chicken kosha should not use any water while cooking, it should have rich glossy thick dark brown gravy and juicy succulent chicken.
The recipe I have shown today is my variation trying to keep it as authentic as possible. So let me know in the comments if you have any feedback on this variation of chicken kosha.

Preparation Time - 20 minutes
Cooking Time - 30 minutes
Serves - 2-3

Ingredients :
Marination:
- Chicken, on the bone - 500g
- Yoghurt - 3 tbsp
- Onion paste - ⅓ cup
- Ginger and garlic paste - 2 tbsp
- Turmeric powder - ¼ tsp
- Salt - ½ tsp
- Mace & Nutmeg mix :
- Mace - a small piece
- Nutmeg - a small piece

Black Tea:
- Water - ½ cup
- Black tea - 1 tsp

Sauce:
- Onions, sliced - 3 nos (2 cups)
- Potatoes, peeled and cut into big chunks - 3 nos
- Mustrad oil - ⅓ cup
- Bayleaf - 2 nos
- Green cardamom - 4 nos
- Cinnamon stick - a small piece
- Dry red chillies - 4 nos
- Cloves - 3 nos
- Sugar - ½ tsp
- Red chilli powder - 2 tsp
- Cumin powder - 1 tsp
- Salt - 1 tsp or to taste
- Black pepper powder - 1 tsp
- Garam masala - ½ tsp
- Green Chillies, slit - 2 nos

Preparations:
- Marinate the chicken pieces with yoghurt, onion paste, ginger-garlic paste, salt and turmeric powder. Marinate for at least 1 hour in the refrigerator.
- Make fresh powder of Mace and nutmeg and leave it aside.
- Make black tea liquor by boiling water and black tea. Reduce the water till it's almost ¼th cup. Strain and leave it aside.
- Peel, and cut potatoes and leave them in cold water.
- Slice onions, and slit green chillies.

Cooking Instructions:
- In a kadai heat mustard oil and add potatoes. Fry them till they have golden brown colour from the outside. Drain them and leave them aside. (Potatoes won't be completely cooked at this stage)
- In the same oil add bay leaf, green cardamom, cinnamon stick, dry red chillies, cloves and sugar and saute for a few minutes till fragrant. (Sugar will caramelise and help give the final dish dark brown colour)
- Add sliced onions to the kadai and saute till onions are dark golden brown in colour, this will take roughly 10-12 minutes. Essential that onions are dark golden brown at this stage for the final flavour and appearance of this dish(Also careful not to burn the onions as this will leave a bitter taste to the dish)
- Add marinated chicken and saute on high heat for 7-8 minutes. (Cover and cook for a few minutes and keep mixing in between)
- Add red chilli powder, cumin powder, salt, and black pepper to the kadai and continue cooking for a few more minutes.
- Add tea liquor and potatoes to the pan and saute again for a few more minutes.
- Cover and cook on a medium-low flame at this stage till the chicken and potatoes are cooked and have a dark brown thick gravy. Mix regularly in between to prevent sticking at the bottom.
- Add garam masala,mace&nutmeg mix, and green chillies to the kadai and cook again for a few more minutes.
- Chicken Kosha is ready, serve it with pulao rice or chapati.

Happy Cooking & Spice Up Your Life with Masala Chai !!!

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