Kosha Chicken
is a very popular Bengali recipe. It enjoys a reputation equal to it’s cousin
the Kosha Mangsho which is made with mutton. My version is a quick kosha of
chicken which is done in no time.
Simple
ingredients have been used in this recipe which are readily available in the
home pantry. So give this quick version of the Bengali kosha chicken a try and
impress your family and friends.
QUICK KOSHA CHICKEN Serves
5 to 6
Ingredients:
Boneless
Chicken breasts – 500g
Onions – 2
large or 3 medium (sliced)
Tomato – 1
chopped
Ginger Garlic
paste – 1 ½ tsp
Garam Masala
pdr – ¾ tsp
Poppy seed/Khus
khus paste – 1 tblsp
Sugar – ½ tsp
Salt – to
taste
Oil – for
cooking
For the marination:
Ginger Garlic
paste – 1 tsp
Garam Masala
pdr – ½ tsp
Red Chili pdr
– ½ tsp
Yogurt/Curd –
3 tblsp
Salt – a few
pinches
Mix to a paste with water:
Pepper pdr –
¼ tsp
Haldi pdr – ¼
tsp
Coriander pdr
– 1 ½ tsp
Cumin pdr –
¾ tsp
Red Chili pdr
– ½ tsp
Method:
1.
Cut the chicken into smaller pieces. Marinate for
at least an hour (best done overnight) in the fridge.
2.
Heat
some oil in a pan.(about 3 tblsp) Add in the onions and fry briefly before
adding the sugar.
3.
Now
fry them on medium heat till they turn brown. Add in the tomato. Cook for a
minute.
4.
Add
in the chicken and cook stirring constantly. Once the onions and tomatoes
become mushy, add in the ginger garlic paste, the spice paste and cook stirring
briefly.
5.
Once
the oil separates from the spice paste, cover the pan and cook for a few
minutes on low heat.
6.
Remove
the cover and cook for a few minutes stirring continuously. Cover and cook
again for a few minutes.
7.
Check
to see of the chicken is done. Once the chicken is cooked, add in the Poppy
seed paste and garam masala pdr mix well and cook for a few minutes.
8.
Add
a tablespoon of mustard oil to finish off. Cook for 1 minute.
9.
Serve
hot with roti, chapatti or paratha.
© Rinki’s
Kitchen 2018
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