Quick and easy chicken kosha, a Bengali recipe

Quick and easy chicken kosha, a Bengali recipe

A quick meal for long days. Try this gravy-based chicken recipe cooked in mild spices.

Bengali recipe: Chicken kosha
A gravy-based chicken recipe cooked in mild spices Image Credit: Supplied/Bong Eats

Serves: 4 

Preparation time: 15 minutes

Cooking time: 45 minutes

Chicken cooked in gravy, the easy way

This chicken kosha is low on effort, but looks and tastes deceptively like a more labour-intensive korma. Mix the chicken with all ingredients and cook it slowly until done. If you are in a hurry, you could even pressure cook this in a few minutes. That won’t, of course, give you the deep flavours of slow cooking, but it should still taste delicious.


600 gms chicken

5 tbsp mustard oil

2 pcs dried red chilli

2 pcs bay leaves

2 pcs cardamom

3 pcs cloves

1 pc cinnamon

150 gms (2 medium) onions

5 gms (1-inch) ginger

10 gms (10 cloves) garlic

½ tsp turmeric

½ tsp red chilli powder

1 tsp kashmiri red chilli powder

½ tsp Bengali garam masala (dry-roasted powder made of cloves, cardamom and cinnamon)

30 gms (2 tbsp) yoghurt

3 pcs green chillies

8 gms (1½ tsp) salt

5 gms (1 tsp) sugar


1. Add cubed onions, ginger and garlic to a grinder jar and form a smooth paste.

A recipe from Bengal - Chicken kosha
Make a paste from onion, garlic and ginger using a blender Image Credit: Supplied

2. Marinate the chicken with the onion-ginger-garlic paste, turmeric, red chilli, kashmiri red chilli, Bengali garam masala, yoghurt and salt. Also add in 1 tbsp of mustard oil for flavour. Let it sit for 10 minutes.

Recipe for chicken kosha
Prepare the marinade Image Credit: Supplied
Chicken marination
Marinate the chicken and and let it sit for 10 minutes Image Credit: Supplied

3. Heat mustard oil in a kadai and temper it with dried red chillies, bay leaves, cardamom, cinnamon and cloves.

Spices to temper
Marinate the chicken and let it sit for 10 minutes.

4. Add the marinated chicken. For the next 20–25 minutes, keep braising the chicken on medium heat until the onions and spices lose their raw smell. Do not add extra water unless necessary.

Cooking the chicken
Add the marinated chicken into the kadhai/wok Image Credit: Supplied

5. Add slit green chillies and sugar, and continue braising, covered, for about 10–15 minutes until you have a thick, dry gravy and the chicken has cooked through.

Cook the chicken
Stir and let the chicken cook for 10 to 15 minutes on medium-high heat Image Credit: Supplied

Serve hot and enjoy. 

Bengali chicken kosha
Serve hot and enjoy with roti (flatbread) Image Credit: Supplied

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