Chicken Kasha Recipe

Chicken Kasha Recipe is a traditional Bengali dish made with tender chicken pieces cooked in a rich, spicy, and aromatic gravy. It’s thicker and more intense than regular chicken curry, thanks to slow cooking and a generous blend of spices like garam masala, ginger, garlic, and red chili. Often served with paratha, roti, or rice, Chicken Kasha is a hearty and flavorful meal perfect for weekends or festive occasions. Each bite is bold, comforting, and deeply satisfying.

Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 4

Course: Main Course

Cuisine: Bengali

Calories: 365

Ingredients Equipment Method Notes

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

Equipment

Large heavy-bottomed pan or kadai
Mixing bowls
Spatula or wooden spoon
Knife and cutting board

Method

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.

Notes

For authentic flavor, always use bone-in chicken—it adds richness to the gravy. Slow cooking is key to bringing out the deep, roasted spice flavors that make Chicken Kasha so special.

Don’t rush the bhuna (sautéing) step; it's what builds the thick, bold masala base. Mustard oil is traditionally used for its pungent aroma, but you can substitute with ghee or vegetable oil if preferred. Let the dish rest for a few minutes after cooking—it tastes even better once the spices settle.