Chicken Kosha/Kosha Murgi

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Chicken Kosha/Kosha Murgi. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chicken Kosha/Kosha Murgi is one of the most well liked of recent trending meals on earth. It's enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Chicken Kosha/Kosha Murgi is something that I have loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Chicken Kosha/Kosha Murgi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Kosha/Kosha Murgi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Kosha/Kosha Murgi is 2-3 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Kosha/Kosha Murgi estimated approx 45 mins. Prep Time: 3-4 hrs or Overnight.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Chicken Kosha/Kosha Murgi using 36 ingredients and 7 steps. Here is how you cook that.

A Very simple yet the most easiest, quickest & tastiest dishes of all…

Consider preparing it the same way alike mine, you’d get to learn more about it

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Ingredients and spices that need to be Make ready to make Chicken Kosha/Kosha Murgi:

1. For the Chicken Marinade:
2. 500-600 gms Chicken on Bones
3. 1/2 tsp or To Taste Salt
4. 1 tbsp Mustard Oil
5. 1 tsp Red Chilli Powder
6. 1/2 tsp Turmeric Powder
7. 1/2 Cup Plain Yoghurt: Well Whisked with some sugar about 1 tsp
8. 1 tbsp (2 G) Paste: Ginger-Garlic Paste
9. For the Wet Masala Paste:
10. 1 tsp Cumin Powder
11. 1 tsp Coriander Powder
12. 1/2 tsp Turmeric
13. 1 tsp Kashmiri Red Chilli Powder
14. 2 tbsps Water: RT
15. Other Ingredients for the Gravy:
16. 2 Potatoes- Cut into 2-4 halves, depending on its size, washed & coated with some salt & turmeric & set aside for 10 mins time
17. 2-3 tbsps Mustard Oil
18. 2-3 tbsps Ghee
19. To Taste Salt
20. To Taste Sugar: For Caramelisation
21. 1 Cup Onions: Thinly Sliced
22. 1 tbsp (3 G) Paste: Ginger-Garlic-Green Chillies Paste
23. 1/2 Tomato Purée
24. 3-4 Green Chillies: Slit
25. 1 tsp Bengali Garam Masala Powder: Homemade
26. Tempering Spices:
27. 1-2 Bay Leaves
28. 1 Star Anise: Optional
29. 4-5 Cloves
30. 4-5 Green Cardamoms: Split
31. 1-2 Black Cardamoms: Split
32. 1 Mace Flower
33. 1 inch Cinnamon Stick
34. 1/4 tsp Nutmeg Powder
35. 1/2 tsp Black Pepper Powder
36. As Required Water: Hot for the Gravy Consistency

Instructions to make to make Chicken Kosha/Kosha Murgi

1. First Up: Marinate the washed chicken pieces with the aforesaid ingredients for the same, coat all the pieces well enough with it & set aside for either a min of 3-4 hrs time or best is always, overnight-
   Lightly sauté/fry the marinated potatoes in the mustard oil, strain & set aside for its later use
2. Now, heat up a vessel/wok/pot: Add in both the mustard oil & ghee to it & then throw in the tempering spices & let them splutter a bit while releasing its very aroma- In goes the Onions Slices & some salt to hasten the very process of frying it fast- Then, once they turn nicely golden brown, add in the 3G Paste to it & continue sautéing until the raw smell goes off & the oil surfaces upto the pan
3. Time to add in the tomato purée with rest other dry & wet spices, Masalas & pastes- Sauté until they too start releasing some oil- Best time to add in the marinated chicken pieces to it & continue sautéing until it turns juicy while it releases sufficient water organically- Heat to be kept at high initially for a couple of mins & then reduced to the medium & allow it to cook well while stirring frequently- The water released need be dried up in this process
4. The oil again needs to resurface upto the pan- Checkout on the seasonings & adjust accordingly if required- Now, add in some boiling hot water to it as much as you want its gravy to be sufficient for you- However, in this particular dish the gravy’s almost nil & just covering enough the chicken pieces quite nice, thick & rich- Add in the fried potatoes now, mixing everything quite nicely
5. Mix everything well together until nicely combined and well blended & all are evenly incorporated- Cover it & allow it to cook on the medium-low flame for about 15-18 mins time while stirring occasionally in between & having a close check on it, ensuring it doesn’t stick to the bottom of the pan & are well cooked- if some more dashes of hot water’s required to cook it nicely- Add into it
6. Once that’s done: Add in the Garam Masala Powder, give it a final good mix altogether and cover it back- Turn off the flame to rest on the hot oven itself for the next 10-12 mins time before serving it piping hot with the equally piping hot steamed Rice or Pulao/Roti/Chapati/Paratha & similar with some green salads by the side of your serving plates to relish it even more
7. Enjoy this DELISH with piping hot steamed Rice/Pulao/Fried Rice or any kind of Indian Breads or even with the Mughlai Paratha, as I did mix & match this afternoon for my Brunch

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So that is going to wrap this up for this special food Recipe of Homemade Chicken Kosha/Kosha Murgi. Thank you very much for your time. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!