A Chicken Kosha is a classic.In old households, it used to be cooked in a handi over low flame till the spices blended to perfection.The cooking medium used to be mustard oil. But here in this recipe we have used solely desi ghee – which gave the curry its distinctive flavour.
Serves: 2
Preparation Time:20 mins
Cooking Time: 60 mins.
Ingredients:
- Chicken: 700 gms.On the bone.
- Onion: 200 gms.Chopped longitudinally.
- Garlic: 8-10 cloves.Made into a fine paste.
- Ginger: A 1 inch pice. Made into a fine paste.
- Green Chilli: 3-4.Slit.
- Potato: 1 large.Slit into two halves.
- Fry the potatoes,coated with turmeric powder and salt in a little amount of ghee and keep aside.
- Salt: to taste
- Sugar: 1 tsp.
- Melted Ghee:
- 5 tbsp for the curry
- 2 tbsp to be added at the end.
Powdered/Pasted:
- Cumin Seed Paste – 1.5 tbsp
- Coriander Seed Paste – 1 tbsp
- Dry Red Chilli Paste – 1 tbsp
- Turmeric Powder – 1.5 tbsp.
- Garam Masala Powder – 1 tsp. To be added at the end.
Garam Masalas:
- Green Cardamon: 3-4.
- Cinnamon Stick: One 1 inch piece.
- Cloves: 4-5
- Bay leaf: 2
Procedure:
- Heat 5 tbsp of melted desi ghee in a kadai.
- Once the ghee gets nice and hot, add the Garam Masalas.
- Wait for the aroma of the garam masalas to evolve. Then add the ginger and garlic paste.
- Under medium heat stir till the raw composition of the ginger-garlic goes away.
- Then add the sliced onion. Sprinkle 1 tsp sugar over the sliced onion.
- Continue to stir until the onion acquires a reddish brown colour.This should take around 8-10 mins under low heat.
- Add the chicken pieces over the mixture and increase the heat to high.
- Stir for 3-4 mins, at the end of which the colour of the chicken will turn brownish.
- Then add the – turmeric powder,cumin seed paste, coriander seed paste and dry red chilli paste.
- Sprinkle some salt over the mixture and briskly stir the mixture for around 20 mins at the end of which the micture should become homogenous.
- Include the fried potatoes and green chillies.
- Add some amount of warm water and let the chicken simmer away under a lid.
- Check at intervals and keep adding warm water in case the mixture becomes too dry. Also ensure scrapping the pan at the bottom so that the chicken pieces donot stick to the kadai.
- Let the chicken get slow cooked for 30 mins.
This should ensure that the chicken is soft and succulent. Spread 2 tbsp of melted desi ghee and garam masalas and serve with rice.
