This is an authentic Bengali cuisine in which the chicken is cooked in mustard oil with whole garam masala spices ( like cardamon, cinnamon, cloves) and requires a lot of yogurt and no water is added. If required, a very little water may be 1/4 cup is added . The authentic taste comes through slow cooking of the chicken, in which the flavors and aroma of the whole garam masala spices gets infused profusely into the curry. This process of cooking the chicken slowly at low heat is called kosha. It is served as side dish with rice or can be eaten with puri (luchi) and roti. I am going to share my simple recipe for this delicious authentic dish. You can prepare this in any other oil too but the Bengalis cook non-veg in mustard oil as it adds a special flavor.
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