Slow-cooked, deeply spiced, and packed with layers of Bengali flavor—Chicken Kosha has always had a special place in my kitchen. This isn’t your quick 20-minute curry; it’s the kind of dish you make when you want to let the aromas build and the flavors deepen with every stir.
What makes this recipe so rewarding isn’t just its rich, thick gravy or the tender chicken—it’s the sense of tradition and satisfaction that comes with it.
Back home, Chicken Kosha was reserved for Sunday lunches or Durga Puja gatherings. The mustard oil would crackle with bay leaf and cinnamon, and the slow bhuna (sautéing) of onions always filled the house with comfort.
If you’re looking for something indulgent that doesn’t rely on cream or butter, this dish is a great alternative—hearty and flavorful without being too heavy. It’s also surprisingly meal-prep friendly. I pair mine with Basmati Rice or a chilled glass of Easter Punch for a bold-meets-bright kind of dinner.
The recipe has seen a surge of interest lately, especially among home cooks wanting to explore traditional Indian cooking. According to a 2023 report, 70% of Indian food lovers are now actively seeking regional recipes over generic curries.
So go ahead—slow things down and cook something memorable.
I’d love to hear how you make it your own.
Why This Is My Go-To Recipe?
Chicken Kosha isn’t just another curry—it’s a dish that quickly became one of my comfort classics. Here’s why I keep coming back to it:
- It feels slow-cooked, but not exhausting: I used to avoid recipes that called for extended cooking times. But once the onions are beautifully caramelized, the rest kind of takes care of itself.
- Mustard oil changed the game for me: That bold, nutty aroma? Totally addictive. If you haven’t cooked with mustard oil yet, this dish is the perfect way to start.
- I prep the base ahead of time: The onion-ginger-garlic mix freezes wonderfully. It’s like having a flavor bomb ready for busy nights—makes the whole process so much faster.
- A lighter twist still works: Sometimes I skip the tomato paste and use fresh blended tomatoes instead. It gives a fresher taste while still keeping the gravy rich and satisfying.
- Rich, not greasy: It hits every warm, indulgent note without drowning in butter or cream—a win if you’re watching fats or avoiding heavy gravies.
Chicken Kosha Recipe
Equipment
- Heavy-bottomed kadhai or deep pan
- Sharp Knife
- Wooden spatula
- Blender (for onion/tomato paste, optional)
Ingredients
- 600 gms Chicken Pieces with Bone
- 2 no Onion large finely chopped
- 2 tablespoon Onion Paste
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 3-4 no Green Chilli
- ¼ cup Curd
- ¼ cup Tomato Paste
- 2 teaspoon Turmeric Powder
- 1½ teaspoon Coriander Powder
- 1 teaspoon Red Chilli Powder
- Salt to taste
- 1 teaspoon Sugar
- ½ cup Mustard Oil
- 1 no Bay Leaf
- 1 no Dry Red Chilli
- 1 inch Cinnamon Stick
Instructions
- Heat mustard oil in a pan until it starts to smoke; reduce heat and add bay leaf, dry red chilli, and cinnamon stick.
- Add chopped onions and sauté until deeply golden and caramelized.
- Stir in onion paste, ginger paste, garlic paste, and green chillies; cook until the raw smell disappears.
- Add turmeric, coriander, red chilli powder, salt, and sugar; sauté until spices release oil.
- Mix in tomato paste and cook until thickened.
- Add chicken pieces and coat them well with the masala; cook uncovered for 8–10 minutes.
- Add curd slowly while stirring to prevent curdling; cook until oil separates.
- Cover and simmer on low heat until chicken is tender and richly coated in masala.
Nutrition
Tips To Elevate Your Chicken Kosha!
- Bloom your dry spices in oil—don’t just toss them in:
Once your onion-ginger-garlic mix is well sautéed, sprinkle the dry spices directly into the hot oil before adding liquids. This wakes them up and gives the dish a deeper, earthier flavor. - Let the chicken rest in the curd-spice mix before cooking:
Even 20 minutes of marination can make a noticeable difference in tenderness and flavor absorption, especially with bone-in cuts. - Use two types of onions for depth:
I sometimes mix finely chopped onions with onion paste—it gives the gravy both texture and sweetness without extra sugar. - Simmer uncovered for the final few minutes:
This helps the kosha reach that thick, semi-dry consistency that defines it. Don’t rush this step—it’s where the magic happens. - Don’t skip the mustard oil tempering:
If you’re reheating leftovers, quickly heat ½ tsp mustard oil with a pinch of garam masala and drizzle over the top. It brings back the “just-cooked” aroma beautifully. - Use a heavy-bottomed kadhai (not non-stick):
Chicken Kosha develops character when it slightly sticks to the bottom and you deglaze it—it’s called “koshano” in Bengali cooking for a reason.
Quick Questions?
1. Can I use boneless chicken for Chicken Kosha?
Ans: Yes, but bone-in pieces give deeper flavor. If using boneless, reduce cooking time slightly to avoid drying out the meat.
2. What if I don’t have mustard oil?
Ans: You can use vegetable or peanut oil, but add a small dash of mustard paste for a hint of that sharp, authentic flavor.
3. Can I freeze Chicken Kosha?
Ans: Absolutely! It freezes well for up to a month. Just let it cool completely and store it in an airtight container.
4. How do I make it spicier without changing the balance?
Ans: Use slit green chilies instead of extra red chili powder—they infuse heat without overwhelming the rich flavor base.
6. Can I cook this in a pressure cooker?
Ans: You can, but you’ll lose some of the signature kosha texture. If pressed for time, pressure cook briefly, then finish in a kadhai to thicken.
