Simple Way to Make Homemade Desi Chicken Kosha

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The ingredients needed to make Desi Chicken Kosha:

1. Get 1.5 lb or 680 gms Chicken
2. Take 2 medium sized Onion finely chopped
3. Make ready 1 inch long Ginger
4. Take 1 whole Garlic , peeled and cleaned
5. Take 5 pieces Dried Red Chillies soaked for 15 mins
6. Take 1 tsp cumin seeds or jeera
7. Get 2 tsp Cumin Powder
8. Take 2 tsp Coriander Powder
9. Make ready 2 tsp Red Chilli Powder
10. Prepare 2 tsp Turmeric Powder
11. Prepare to taste Salt
12. Get 4 tbsp Mustard Oil
13. Make ready 1 Bay Leaves
14. Prepare 2 pieces Green Cardamom
15. Take 1 long stick Cinnamon
16. Take 1 tsp Garam Masala

Chicken Kasha is a typical Bengali recipe. It is very popular and almost prepare in every Bengali household. Chicken cheese balls-Chicken and cheese shots-Indian snacks recipe-Chicken cheese balls recipe. Authentic Chinese Restaurant Style Chilli Chicken Recipe.

Instructions to make Desi Chicken Kosha:

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.

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