Скачать или смотреть The ultimate Chicken Kosha (Bengali-style)

The ultimate Chicken Kosha (Bengali-style)

Slow-cooked, spicy, saucy chicken curry with potatoes

Deets (for 4-6):
800g chicken (thighs and legs cut)
300g onion, thinly sliced
250g potatoes, diced
20g ginger, paste
20g garlic, paste
80g beaten curd (room temp)
Salt to taste
2 tsp sugar in total
1 tsp ghee (preferably bengali brown ghee)
4 tbsp mustard oil

Dry spices:
1½ tsp turmeric
2 tsp chili powder
2½ tsp Kashmiri chili powder
1 tsp cumin powder
1½ tsp coriander powder

Whole spices:
3 green cardamom
1 black cardamom
4 cloves
1-inch cinnamon stick
3 dry red chili
2 bay leaves

Heat mustard oil in a kadai. Add potatoes, season with salt. Cover and fry until golden. Keep them aside.
Temper the whole spices in the remaining oil.
Add onions followed by a big pinch of salt and a tsp of sugar. Fry on medium to high heat until brown. Cover the pan in between to speed up the caramelization process.
Add ginger garlic paste. Fry for a minute.
Add the dry spices followed by a splash of water (it prevents the spices from burning). Fry for 2-3mins on medium heat.
Now add the chicken. Immediately season with a generous pinch of salt. Mix and cook for 3-4mins.
Cover the pot and cook for 3 mins on medium heat. Then open the lid and mix again. Repeat this step 3 times. Just make sure that the meat doesn't get burned.
Add curd and mix well. Cover and cook for another 3-4 mins. The chicken will release a lot of water. So, let it cook in its own juice.
Uncover add ¼ a cup of hot water, mix, cover, and cook for 2 mins. Scrape the bottom of the pan well every time you mix. Repeat this step until the chicken is 70% cooked.
Add a cup of water followed by the fried potatoes, and mix gently. Adjust the seasoning with salt and a tsp of sugar. Cover and cook on medium heat until the potatoes are soft and the chicken is tender.
You may add some water to adjust the consistency at this point.
Once everything is well cooked, the curry has thickened, add a tsp of ghee, and mix very gently. Simmer on low heat for 1 min, and the chicken kosha is ready.
Turn off the heat and keep it covered for 15mins before serving.

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