Description
Chicken Kosha (চিকেন কষা) is a beloved Bengali dish known for its deep, richly spiced, slow-cooked gravy that clings beautifully to tender chicken pieces. It’s comfort food for many Bengalis and often made during weekends, celebrations, or when guests come over.
🍛 Dish Description:
Chicken Kosha is a traditional dry-style chicken curry that is “kosha” or slowly bhuna (sautéed) with onions, tomatoes, ginger, garlic, and aromatic whole spices in mustard oil. The result is a dark, thick gravy that is bold in flavor, slightly spicy, with a subtle sweetness—typical of Bengali cuisine.
Unlike regular chicken curry, Chicken Kosha has:
- Less liquid
- More caramelized flavor
- Intense spice profile
🍗 Main Features:
- Chicken (usually with bone) marinated in curd/yogurt, turmeric, and spices
- Mustard oil tempered with bay leaves, cinnamon, cardamom, cloves, and dried red chilies
- A base of slow-cooked onions, garlic, ginger, and tomatoes
- Spiced with Bengali garam masala, sometimes with a dash of sugar for balance
- Finished with a squeeze of lemon juice or fresh coriander
🍽️ Serving Suggestions:
- Best paired with steamed rice, bengali fried rice, or luchi/puri
- Also goes well with paratha for a slightly richer meal
🧡 Why it’s Special:
Chicken Kosha is not just a dish—it’s an emotion in Bengali households. The “kosha” technique brings out a rustic depth of flavor that’s hard to beat, making it a true celebration of Bengali culinary tradition.
Want the full recipe or a version with potatoes (“alu diye”)?
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