One of the Bengali dishes “Chicken Kosha” or “Kosha Murgir Mangsho” is a dry type dish with no use of water. The word “Kosha” means gravy which is quite dry in consistency. In this type of cooking the ingredients are stirred and cooked with a good amount of spices and mustard oil on low heat until the oil starts to separate. It also requires time and patience to achieve its best taste and flavour.

Ingredients:
Potatoes 3 (medium size)
Mustard oil ½ cup
Bay leaf 2 pcs
Green Cardamom pods 2
Cloves 4
Cinnamon Stick 1 inch
Cumin Seeds 1 tsp
Onions 2 Large/3 medium size (Thinly sliced)
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Curd 1 tsp
Kashmiri red chilli powder 1 tsp
Red Chilli powder 1 tsp
Turmeric powder 1 tsp
Salt to taste
Tomatoes 2 large (finely chopped)
Green chillies 4-5 (split)
Bengali Garam Masala ¼ tsp
Chicken 500gm

For Chicken Marination
Chicken 1 kg
Salt - 1 tsp
Turmeric Powder - ½ tsp
Lemon Juice - 1 lemon (small size)
Mustard Oil - 2 tbsp

Marinate the Chicken:
Take 1 kg chicken in a bowl and add 1 tsp salt, ½ tsp turmeric powder, ½ tsp Cumin Powder, ½ tsp Coriander Powder, 1 tsp Kashmiri red chilli powder, ½ tsp Red Chilli powder,1 tsp Garlic Paste, 1 tsp Ginger Paste,¼ tsp Bengali Garam Masala, 2 tbsp mustard oil into it. Mix them well. Now cover and rest for ½ hour.

Cut the vegetables:
Cut the potatoes into halves (wash and smear with a pinch of salt and turmeric powder)
Cut the onions into slices
Finely chop the tomatoes
Slit the green chillies

Making the masala:
In a small bowl take 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp red chilli powder, 1 tsp Kashmiri red chilli powder and ⅓ cup of water to make a fine paste, or directly add to kadai.

Cook the chicken:
Heat a pan with ½ cup mustard oil
Now add potatoes into it and fry until the colour becomes golden brown. (On medium heat)
Now remove the potatoes and keep them aside
Into the oil add 4 - 5 green chillies, 2 bay leaves, green cardamoms, cloves, cinnamon, and cumin seeds. Temper for 30 seconds
Now add the sliced onions and fry for 10-12 minutes on medium to high heat until it turns into light brown colour. Remember that a finely fried onion always enhances the taste.
When the onions are done, add garlic paste and ginger paste and sauté for 2-3 minutes on low heat
Add the marinated chicken and mix well, cover with a lid and leave it for 3 minutes on low-medium flame.
After 5 minutes open the lid and add the masala paste. Mix them well and cook for 2-3 minutes on low flame.
Now add the finely chopped tomatoes into the chicken and add ½ tsp salt to adjust and soften the tomatoes. Cover and cook for 5 minutes on low heat and stir in intervals.
After 5 minutes open the lid and cook on low flame stirring occasionally until the tomatoes soften and oil separates
When the oil starts separating add slit green chillies into it. Cook for 2-3 minutes.
Now add the fried potatoes, mix, cover the lid, and leave it for 3-4 minutes on low heat.
Finally, add the garam masala paste/powder, mix it well, cover the lid and switch off the flame.

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