Bengali style Chicken kosha #ChickenRecipes #FEM5K Recipe

Its a yummy bengali dish❤️❤️.. me and my family love this very much.

0 Rating -
Non Vegdiet
2hr total
2hr total
Bengali style Chicken kosha  #ChickenRecipes  #FEM5K

ingredients serve

Ingredients for Bengali style Chicken kosha #ChickenRecipes #FEM5K Recipe

  • 0.09 kg Chicken (curry Cut)
  • 18.18 g plain Yogurt or plain curd
  • 0.45 Tbsp Onion
  • 0.14 tbsp Garlic paste
  • 0.09 tbsp Ginger paste
  • 0.55 tbsp Mustard oil
  • 0.09 tsp Turmeric powder
  • 0.14 tsp Cumin powder
  • 0.14 tsp Coriander powder
  • 0.09 tsp Garam masala powder
  • 0.09 tbsp Sugar
  • 0.09 tsp Tsp. Salt or
  • 0.18 A Few Bay leaf
  • 0.27 Pieces Dry red chili
  • 0.09 Pieces Black cardamom
  • 0.36 g reen Cardamom
  • 0.09 inch Cinnamon stick
Do You Know?
Chicken builds muscle and strengthens bones. It delivers vital, under-consumed nutrients, such as magnesium, potassium, iron, and vitamins A, D, E and C

Directions: Bengali style Chicken kosha #ChickenRecipes #FEM5K

  • STEP 1.Clean chicken chunks and pat-dry those.
  • STEP 2.Now make a paste of 2 Onions.
  • STEP 3.Marinade Chicken with Onion paste, half of the Ginger and garlic paste, and half of Turmeric Powder, Red Chili powder, Cumin powder, Coriander powder, sugar, and salt.
  • STEP 4.Add 1 Tbsp. Mustard oil and 100g Yogurt/ Curd to the marinade as well.
  • STEP 5.Mix properly.
  • STEP 6.Keep the chicken in the refrigerator for at least four hours.
  • STEP 7.While cooking roughly chop the remaining onion.
  • STEP 8.Heat 4 Tbsp. Mustard Oil in a deep bottom pan.
  • STEP 9.Temper the oil with Bay leaf, Dry Red Chilli, Black and green cardamom, and also with Cinnamon stick.
  • STEP 10.While the tempering emits an aroma add the remaining sugar and let it caramelize.
  • STEP 11.Now add chopped onion and fry till it turns light pink.
  • STEP 12.Do not over-fry onion else the gravy will turn bitter.
  • STEP 13.Once fried, add remaining ginger and garlic paste and fry for a minute.
  • STEP 14.Now add remaining curd and cook on slow flame till the oil leaves the edges.
  • STEP 15.Meanwhile, with the remaining spices except garam masala (Turmeric Powder, Red Chili powder, Cumin powder, Coriander powder, sugar, and salt) along with 1 Tbsp. Mustard oil make a thick paste.
  • STEP 16.Add this spice paste to the pan and cook for 2 minutes.
  • STEP 17.Now add marinated chicken along with the marinade.
  • STEP 18.Mix thoroughly on low flame.
  • STEP 19.Now cook for 20 minutes on low flame and stir continuously.
  • STEP 20.Stirring is the key to make the perfect Chicken Kosha.
  • STEP 21.The chicken will release sufficient moisture while cooking which will be enough to cook the chicken.
  • STEP 22.There is no need to add extra water.
  • STEP 23.Once done, add Garam Masala to it.
  • STEP 24.After 20 minutes, the chicken will be properly cooked, the gravy will be semi-dry and will leave oil from the edges.
  • STEP 25.You must check for consistency.
  • STEP 26.Kosha Mangsho is not a dish served with excess runny gravy.
  • STEP 27.Serve it hot with your choice of basmati rice Paratha, bread, roti, Pulao.
calories per serving
14 g Fat18 g Protein6 g Carbs2 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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