Kosha Chicken Recipe

Kosha Chicken is a rich and spicy Bengali-style chicken curry that’s all about deep flavors and slow cooking. I cook bone-in chicken with onions, garlic, ginger, and aromatic spices like garam masala and bay leaves until the oil separates and the gravy thickens beautifully. There’s no shortcut here—just patience, stirring, and love. The result is a bold, dark, and intensely flavorful dish that pairs perfectly with luchi, paratha, or plain rice. It’s comfort food with a punch of heat and heritage in every bite.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 4

Course: Main Course

Cuisine: Bengali

Calories: 350

Ingredients Equipment Notes

Ingredients

For the Marinade:
800 g bone-in chicken preferably curry cut
1 cup plain yogurt dahi
1 tbsp mustard oil
1 tbsp ginger-garlic paste
½ tsp turmeric powder
1 tsp red chili powder
Salt to taste
For the Curry:
3 tbsp mustard oil
2 large onions thinly sliced
1 tsp sugar for caramelizing
1 bay leaf
2-3 green cardamoms
1- inch cinnamon stick
2 cloves
1 tsp cumin powder
1 tsp coriander powder
½ tsp garam masala
½ tsp Kashmiri red chili powder for color
½ cup warm water
Fresh coriander leaves for garnish

Equipment

Heavy-bottomed kadai or Dutch oven
Mixing bowls
Wooden spatula
Knife and chopping board
Measuring spoons

Notes

Kosha Chicken tastes even better the next day as the spices deepen in flavor over time. For the most authentic taste, use mustard oil and cook on low heat, allowing the chicken to release its juices and blend with the spices naturally. Don’t rush the process—slow cooking is key to getting that signature dark, rich gravy. If you prefer a thicker kosha, let it simmer uncovered toward the end until the oil rises to the top.