Desi Chicken Kosha

Name: Desi Chicken Kosha
Total time: 3300 s
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb or 680 gms Chicken; 2 medium sized Onion finely chopped; 1 inch long Ginger; 1 whole Garlic , peeled and cleaned; 5 pieces Dried Red Chillies soaked for 15 mins; 1 tsp cumin seeds or jeera; 2 tsp Cumin Powder; 2 tsp Coriander Powder; 2 tsp Red Chilli Powder; 2 tsp Turmeric Powder; to taste Salt; 4 tbsp Mustard Oil; 1 Bay Leaves; 2 pieces Green Cardamom; 1 long stick Cinnamon; 1 tsp Garam Masala

Subhamshree Sahu @cook_17413434

Bangalore , India

#favcuisine

Subhamshree Sahu @cook_17413434

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Ingredients

55 mins

6 servings

1.5 lb or 680 gmsChicken
2 medium sizedOnion finely chopped
1 inch longGinger
1 wholeGarlic , peeled and cleaned
5 piecesDried Red Chillies soaked for 15 mins
1 tspcumin seeds or jeera
2 tspCumin Powder
2 tspCoriander Powder
2 tspRed Chilli Powder
2 tspTurmeric Powder
to tasteSalt
4 tbspMustard Oil
1Bay Leaves
2 piecesGreen Cardamom
1 long stickCinnamon
1 tspGaram Masala

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Steps

55 mins

1

Chicken kosha is a delicious dry dish, where the chicken is generously cooked in a onion, ginger - garlic gravy and minimal spice mix in it's own juice.
2

Wash the chicken thoroughly and marinate with the 1 tsp of salt, 1 tsp of turmeric and 1 tsp of red chilli powder for 15 mins – 20 mins.
Now in the mean time make a coarse paste of Ginger, Garlic and dried red chilli with 1-2 tsp of water. 3. Heat a wide bottomed pot or vessel, add the Mustard Oil and let it get heated for a couple of minute.
3

Then add the whole spices (Bay leaves, Green Cardamom, Cinnamon stick and the cumin seeds and let it cook for a minute so that it oozes the perfect flavor to the gravy. 5. Add the finely chopped onions and cook till light golden brown. 6. To the cooked onions, add the ground paste (made of ginger, garlic and red chilies).
4

After the oil separates from the masala and the raw smell of ginger, garlic fades, add the marinated chicken, powdered spices (cumin powder, coriander powder and red chilli powder) and saute.
Cover the chicken and let it cook in the gravy and in it's own juices for a generous 20 – 25 mins. 9.Once the juices dry up and the masala (spice) coats the chicken uniformly, drizzle the garam masala and stir it.
5

Serve this lovely dry chicken dish with Rotis, Parathas, Pooris, Dal Rice or even the very Odia own way with Pakhala.