Sunday স্পেশাল চিকেন কষা রেসিপি সবথেকে সহজ পদ্ধতিতে || Chicken Kasha Receipe in Bengali || 2025

Here’s a Sunday special Chicken Kosha (Bengali style) recipe for you. It’s rich, spicy, and perfect with steamed rice or luchi/paratha.

📝 Ingredients (for 4–5 people)

Chicken – 1 kg (cut into medium pieces, preferably with skin-off bone-in)

Onions – 4–5 large (finely sliced)

Ginger paste – 2 tbsp

Garlic paste – 2 tbsp

Tomato – 2 medium (finely chopped)

Curd (yogurt) – ½ cup (well whisked)

Mustard oil – 6–7 tbsp

Whole garam masala – 2 bay leaves, 4 green cardamoms, 4 cloves, 1-inch cinnamon

Dry red chili – 2

Cumin seeds – 1 tsp

Turmeric powder – 1 tsp

Red chili powder – 1½ tsp (adjust to taste)

Kashmiri red chili powder – 1 tsp (for color)

Coriander powder – 1½ tsp

Garam masala powder – 1 tsp

Sugar – 1 tsp

Salt – to taste

🔪 Preparation

Marinate chicken – Mix chicken pieces with curd, half of turmeric, half of chili powder, salt, and 1 tbsp mustard oil. Rest for at least 1 hour.

Fry onions – Heat mustard oil in a kadai, add sugar (for nice color), then add sliced onions. Fry till golden brown.

Add spices – Add bay leaves, whole garam masala, dry red chilies, and cumin seeds. Stir well.

Make the base – Add ginger-garlic paste and sauté until raw smell goes away. Then add chopped tomatoes, remaining turmeric, chili powder, Kashmiri chili, and coriander powder. Fry till oil separates.

Cook chicken – Add marinated chicken and mix well. Stir continuously on medium-high heat for 10–15 mins (this is “kosha” process – slow frying until chicken releases its own oil).

Simmer – Cover and cook on low flame for 20–25 mins. Stir occasionally. If needed, add little hot water for gravy (but kosha should be thick).

Finish – Sprinkle garam masala powder and give a final stir.

🍽️ Serving

Serve hot Chicken Kosha with:

Steamed basmati rice

Luchi / paratha

Or simple pulao