There’s something magical about slow-cooked, spice-rich meals that warm both the heart and the belly. One dish I always come back to is the chicken kasha recipe. It’s bold, aromatic, and packed with deep Bengali flavors. I grew up watching this dish come alive in my kitchen.
The sizzling mustard oil, the caramelized onions, the heady mix of spices — it all feels like home. As a food expert and recipe creator, I’ve tried dozens of regional chicken curries. But nothing hits quite like this one.
I love how the masala clings to the chicken, creating that perfect dry-style curry. If you’re craving something rich and satisfying, this recipe deserves a spot at the top of your must-cook list.
Why You Will Love This Recipe?
If you’re someone who craves bold, spicy, and deeply flavorful food, this Chicken Kasha recipe will steal your heart. It’s got everything — tender, juicy chicken, a rich masala that clings to every piece, and the kind of aroma that makes people wander into the kitchen asking,
“What are you cooking?” What I love most is how it brings restaurant-level flavor with simple pantry ingredients and no fancy techniques.
It’s comforting, crowd-pleasing, and perfect whether you’re cooking for family or just treating yourself to something truly satisfying. Once you taste it, it’s the kind of recipe you’ll want to come back to over and over again.
How To Prepare chicken kasha recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Bengali
Yield: Serves 4
Equipment Needed
- Large heavy-bottomed pan or kadai
- Mixing bowls
- Spatula or wooden spoon
- Knife and cutting board
Ingredients
- For Marination:
- 500 grams chicken, cut into medium pieces
- 1 tablespoon mustard oil
- 1 teaspoon ginger-garlic paste
- 2 tablespoons curd (yogurt)
- 1 teaspoon Kashmiri red chili powder
- 1/4 teaspoon turmeric powderr
- 1/2 teaspoon salt
- For the Curry:
- 3 tablespoons mustard oil
- 2 bay leaves
- 2 dried red chilies
- 4 green cardamoms
- 3 cloves
- 2 small cinnamon sticks
- 2 large onions, finely sliced
- 1 tablespoon ginger-garlic paste
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 2 large tomatoes, blended into a puree
- 1/2 teaspoon salt (adjust to taste)
- 2 green chilies, slit
- 1/4 teaspoon garam masala powder
- Fresh coriander leaves for garnish
- 1 teaspoon ghee (optional)
Step-by-Step Instructions
Marinating the Chicken
- Prepare the Chicken: Clean the chicken pieces thoroughly and pat them dry.
- Marinate: In a mixing bowl, combine the chicken with mustard oil, ginger-garlic paste, curd, Kashmiri red chili powder, turmeric powder, and salt. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, preferably longer for enhanced flavor.
- Preparing the Spice Mixture
- Mix Spices: In a small bowl, combine coriander powder, red chili powder, turmeric powder, and cumin powder. Add 2 to 3 tablespoons of water to form a smooth paste. This helps in preventing the spices from burning during cooking
Cooking the Chicken Kasha
- Heat Oil: In a large heavy-bottomed pan or kadai, heat mustard oil over medium heat until it reaches its smoking point. This reduces the pungency of the oil.
- Sauté Whole Spices: Add bay leaves, dried red chilies, green cardamoms, cloves, and cinnamon sticks to the hot oil. Sauté for about 30 seconds until aromaticCook Onions: Add the finely sliced onions to the pan. Fry them until they turn light golden brown, stirring occasionally to ensure even cooking.
- Add Ginger-Garlic Paste: Incorporate the ginger-garlic paste into the pan. Cook for 2-3 minutes on low flame until the raw smell disappears.
- Add Spice Paste: Stir in the prepared spice mixture. Cook on high flame for 2-3 minutes until the oil starts to separate from the masala.
- Tomato Puree: Pour in the tomato puree and add salt. Cook on high flame for 5-6 minutes, then cover and simmer on low flame for an additional 5 minutes. Check occasionally and add a splash of water if needed to prevent sticking.
- Incorporate Chicken: Add the marinated chicken pieces to the pan. Mix well to coat the chicken with the masala. Cover and cook on low flame for 20-25 minutes, stirring occasionally. The chicken will release its own juices; allow it to cook in this liquid until tender.
- Final Seasoning: Once the chicken is cooked and the gravy has thickened to your desired consistency, add slit green chilies and garam masala powder. Stir well and cook for another 2 minutes.
- Finish with Ghee: For added richness, you can drizzle a teaspoon of ghee over the curry before removing it from heat.
- Garnish: Sprinkle freshly chopped coriander leaves on top before serving.
Nutrition Facts (Per Serving)
Note: Nutritional values are approximate and may vary based on exact ingredients used.
- Calories: 365 kcal
- Protein: 32g
- Carbohydrates: 8g
- Sugars: 3g
- Fiber: 2g
- Total Fat: 22g
- Saturated Fat: 4g
- Monounsaturated Fat: 9g
- Polyunsaturated Fat: 6g
- Cholesterol: 100 mg
- Sodium: 630 mg
- Potassium: 480 mg
- Vitamin A: 620 IU
- Vitamin C: 10 mg
- Calcium: 55 mg
- Iron: 2.3 mg
Tips and Variations
- Tips:
- Always heat mustard oil till it smokes – This is a golden rule in Bengali cooking. It removes the raw pungency and gives the curry its signature flavor.
- Caramelize onions properly – Don’t rush this step. Golden-brown onions are the base of that deep, rich masala. I let mine cook slowly on medium heat.
- Use bone-in chicken – I’ve tried boneless, but nothing beats the flavor you get from bone-in pieces. They also hold up better during long simmering.
- Let it rest after cooking – I always let Chicken Kasha sit for 10-15 minutes after turning off the heat. This helps the masala settle and taste even deeper.
- Crush your whole spices slightly before adding them to hot oil. It releases more aroma instantly.
Variations:
- Add potatoes – A very Bengali thing to do. Lightly fry peeled potato halves and add them midway through cooking. They soak up the masala beautifully.
- Make it richer – Add 1-2 tbsp of cashew paste or coconut milk during the last 5 minutes of cooking for a creamier finish.
- For a spicier kick – Add a few peppercorns or an extra green chili while cooking. You can also finish with a pinch of black pepper.
- Make it smoky – For a restaurant-style dhungar effect, place a piece of hot coal in a small bowl, place it inside the pot, pour a few drops of ghee, and cover the pan for 5 minutes. It gives a gorgeous smoky aroma.
- Use ghee instead of oil for final tempering – Ghee gives it a festive, decadent finish. I sometimes do this when making it for guests.
- Add eggs – Another fun variation I love: toss in boiled eggs and coat them in the masala for a protein-packed twist.
Health Benefits
Chicken Kasha Recipe isn’t just a treat for your tastebuds — it can be surprisingly nutritious when made right. Chicken is a fantastic source of lean protein, which helps build and repair muscle, keeps you feeling full, and supports metabolism.
The ginger, garlic, turmeric, and whole spices used in the recipe bring in anti-inflammatory, antibacterial, and digestion-boosting properties. Mustard oil, when used in moderation, adds omega-3 fatty acids and natural antioxidants.
And since this dish doesn’t rely on cream or heavy ingredients, it’s rich and satisfying without being overly indulgent. If you’re mindful of the oil and salt, Chicken Kasha can absolutely fit into a balanced, wholesome diet.
How To Store
Whenever I make a big batch of Chicken Kasha Recipe , I always keep some for later because it tastes even better the next day. Once it cools completely, I transfer the leftovers to an airtight container and store it in the fridge for up to 3 days.
If I need to keep it longer, it freezes beautifully too — just portion it out into freezer-safe containers and it’ll stay good for up to a month.
When reheating, I add a splash of water to loosen up the masala and warm it slowly on the stovetop or in the microwave. The flavors deepen over time, so don’t be surprised if it tastes richer the next day!
Conclusion
Chicken Kasha Recipe is one of those dishes that never lets me down — it’s bold, comforting, and always hits the right spot. I love how the slow cooking brings out the depth in the spices, and how every bite feels like something special.
Whether I serve it on a quiet night with rice or plate it up for guests with parathas, it always gets compliments. If you haven’t tried Bengali-style chicken before, this is the perfect place to start.
Give it a go, make it your own, and let the masala do the magic. And if you try it out, I’d love to hear how it turned out for you!