Saturday, September 22, 2012

Old Classic Chicken Kosha

"Classic" is the perfect word for this "Chicken Kosha" or "Kosha murgi". 
Some recipes can never go wrong! Some dishes come with same good appeal every time! Some dishes make us nostalgic! Specially those are associated with our special ones or situations of life! And obviously this is "Special" to me!! As I got this one from my very first teacher ..my Maa. This is my Baba's most favourite dinner..."Deshi murgir kosha", "phulko ruti" & some salad! Also how can I forget those train-journeys with "ruti-kosha chicken". Uffffffff ...I miss those like anything!!
  To cut a long story short...this one never betrayed me, whenever I wanted to cook something easy, simple yet delicious!



Ingredients:
  • Skinless chicken 500 gm (medium pieces..washed and cleaned)
  • Red onion 3 large ( finely chopped/minced)


  • Tomato 1 large (cut into wedges)
  • Garlic 4-5 fat cloves (pasted)
  • Ginger 1 inch (pasted)
  • Unsweetened curd 4 table spoon (beaten well with 2 tablespoon water)
  • Fresh red/green chilli 5-6 (pasted...depending on how spicy you want it)
  • Tikha laal mirch powder 1 tea spoon (red & hot chilli powder or less if you feel)
  • Turmeric powder 1/4 tea spoon
  • Garam mashala powder 1/2 tea spoon
  • Salt to taste
  • Sugar 1/4 tea spoon
  • Whole cumin seed 1tea spoon
  • Bay leaf 1
  • Whole garam mashala (2 green cardamom, 2 cloves and a small cardamom stick)
  • Vegetable oil 6 table spoon 


How to proceed:
  • Heat oil in a pan and temper whole cumin seed, bay leaf and whole garam mashala.
  • Add sugar and wait till it's caramelised and add chopped onion.
  • Fry onion until they are translucent and pink in color.


  •  Add ginger-garlic-chilli paste and fry till raw smell is gone and oil is completely separated from spices.
  • Now add tomato wedges, turmeric powder and chilli powder. Fry till tomato is soft and cooked.


  • Lower the heat to minimum and add beaten curd. Cook for a minute over low heat.
  • Add chicken pieces now. Mix and stir in spices over high flame for 4-5 minutes.
  • Lower the heat to medium and cook covered for 7-8 minutes . Stir occasionally to prevent sticking/burning at the bottom.
  • Add salt now and lower the heat to minimum. Cook until it's soft and completely done.
  • Add 1/4 cup water and again cook over high heat until oil separates completely leaving thick gravy (3-4 minutes). 
  • Lastly sprinkle garam mashala powder and turn off the heat.
Enjoy with ruti/paratha or pulao.


1 comment:

  1. Hi there,

    Your bog inspires me to blog.

    Both my parents are experts in this department...and I m the Abhishek Bacchan :P

    Keep inspiring :)

    Suki

    ReplyDelete

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