Authentic Chicken Kosha Recipe – Walima Recipe

Are you ready to embark on a culinary journey that will tantalize your taste buds and transport you to the vibrant streets of Kolkata? Look no further than the legendary Chicken Kosha Recipe. This quintessential Bengali dish is a glorious medley of succulent chicken, aromatic spices, and a rich, velvety gravy that will leave you craving more.

In this article, we will delve into the secrets of creating an authentic and unforgettable Chicken Kosha right in your kitchen. So put on your apron and get ready to savor the flavors of this iconic Bengali delicacy!

Chicken Kosha Recipe


The Origins of Chicken Kosha

Before we dive into the recipe, let’s take a moment to appreciate the history and cultural significance behind Chicken Kosha. Originating from West Bengal, India, Kosha Mangsho (meaning “slow-cooked meat”) is a traditional dish prepared during special occasions such as weddings or festivals. The slow cooking process allows the flavors to develop and meld together, resulting in a dish that is rich, robust, and deeply satisfying.

Ingredients: Unlocking the Key Players

To create an exceptional Chicken Kosha, it’s crucial to assemble high-quality ingredients that contribute to its distinct flavor profile. Here are the key players you’ll need in your culinary arsenal:

1. Chicken

Choose tender pieces of chicken with bones for maximum flavor. You can opt for skinless cuts if you prefer a leaner version.

2. Spices

The blend of spices used in Chicken Kosha is what sets it apart from other chicken curries. Mustard oil, cumin seeds, bay leaves, cinnamon sticks, cardamom pods, and cloves – these aromatic spices form the foundation of the dish.

3. Ginger-Garlic Paste

Freshly made ginger-garlic paste adds depth and pungency to the dish. It’s easy to prepare by grinding equal parts of peeled ginger and garlic cloves into a smooth paste.

4. Onion and Tomato

Onions, thinly sliced and caramelized to a beautiful golden brown, lend sweetness and texture to the gravy. Tomatoes, pureed or finely chopped, add a tangy dimension that balances the flavors.

5. Yogurt

Yogurt acts as a tenderizing agent while imparting a subtle tanginess to the gravy. Be sure to use plain yogurt without any added sugars for the best results.

The Art of Cooking Chicken Kosha

Now that we’ve gathered our ingredients, let’s dive into the cooking process itself. To achieve that authentic Chicken Kosha experience, follow these steps:

Step 1: Marination

Begin by marinating the chicken with a mixture of yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Allow it to rest for at least an hour or ideally overnight in the refrigerator. This step ensures that every bite of chicken is infused with flavor.

Step 2: Sautéing the Spices

Heat mustard oil in a deep-bottomed pan or kadai over medium heat. Add cumin seeds, bay leaves, cinnamon sticks, cardamom pods, and cloves. Allow them to sizzle until fragrant, releasing their aromatic oils.

Step 3: Caramelizing Onions

Add thinly sliced onions to the pan and sauté until they turn golden brown. This slow cooking process allows them to develop their natural sweetness and adds complexity to the dish’s overall taste.

Step 4: Creating the Gravy

Introduce ginger-garlic paste into the pan and cook until its raw smell dissipates. Add tomato puree or finely chopped tomatoes along with salt and spices like turmeric powder, red chili powder, and cumin powder. Cook until the oil begins to separate from the mixture.

Step 5: Slow-cooking the Chicken

Add the marinated chicken pieces to the pan and coat them evenly with the spice mixture. Cover and cook on low heat, allowing the flavors to meld together and the chicken to become tender. Stir occasionally to prevent sticking.

Step 6: Reducing and Thickening

Uncover the pan and continue simmering until the gravy reduces, thickens slightly, and coats each piece of chicken beautifully. Adjust seasoning if needed.

Step 7: Garnishing

Before serving, sprinkle freshly chopped coriander leaves over the dish for a burst of freshness that complements its rich flavors perfectly.

The Finishing Touches

The final stage of cooking Chicken Kosha involves intensifying its flavors and achieving a luscious consistency. Here’s what you need to do:

Conclusion – Chicken Kosha Recipe

Chicken Kosha is more than just a recipe it’s an embodiment of Bengali culinary heritage. By following these steps closely and using quality ingredients, you can recreate this iconic dish in your kitchen. Let your taste buds dance with joy as they revel in the exquisite blend of spices, textures, and flavors that make Chicken Kosha an absolute delight. So go ahead, embrace your inner chef, and embark on this flavorful journey – because every bite of Chicken Kosha is a celebration worth savoring!


Q: Can I use boneless chicken for Chicken Kosha?

A: While traditional recipes call for chicken with bones, you can use boneless cuts as well. Just be mindful of the cooking time to avoid overcooking the chicken.

Q: Is there a vegetarian version of Chicken Kosha?

A: Yes, you can substitute chicken with paneer (Indian cottage cheese) or vegetables like potatoes, cauliflower, and carrots to make a delicious vegetarian version of Kosha Mangsho. Just adjust the cooking time accordingly.

Q: Can I use ghee instead of mustard oil?

A: Ghee or clarified butter can be used as a substitute for mustard oil in this recipe. However, keep in mind that it may alter the flavor profile slightly. So, it’s best to use mustard oil for an authentic taste.

Q: How spicy is Chicken Kosha?

A: The level of spiciness can be adjusted based on personal preference by varying the amount of red chili powder used in the recipe. Typically, it has a medium level of heat but feel free to make it as mild.

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