Chicken Kosha - Bengali

• Bay leaf

  1 pc

• Chicken

  curry cut

  400 g

• Garam masala

  4 g

• Ginger-garlic paste

  30 g

• Green cardamom

  3 pc

• Ground cumin

  4 g

• Mustard oil

  45 ml

• Onion

  sliced

  180 g

• Red chili powder

  7 g

• Salt

  to taste

• Tomato

  chopped

  80 g

• Turmeric powder

  3 g

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Method

1. 1Marinate chicken with turmeric, chilli powder, ginger-garlic and salt.
2. 2Heat mustard oil to smoking, then temper with bay leaf and whole spices.
3. 3Add sliced onions and fry patiently until deep golden brown.
4. 4Add the marinated chicken and sear on high heat.
5. 5Lower the flame and kosha the chicken, stirring often as it darkens.
6. 6Add a little water whenever it sticks, cooking down repeatedly.
7. 7Continue until the chicken is tender and coated in thick masala.
8. 8Sprinkle garam masala, cover and rest before serving.