Bengal’s Chicken kosha !!!

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Chicken kosha is Bengal’s traditional recipe . Its spicy chicken gravy cooked with zero addition of water. Basically I am a bengali by heart as I am brought in city of joy and married to a bengali. So Its in me …..I love Bengali food. I crave for bhaat , mosur daal and maach bhaaja ( traditional names of  steamed rice , Lentils , Fish fry). I feel I belong to this city . I love Satyajit Ray , I love Bangla gaan ( Tradional songs in bengali ) , Taant ( its  Hand loom ), Aloo chop ( traditional junk ) , The traditional Red bindi which every married lady adores . Hey you guessed it right I am turning a BONG …..gladly .

Ingredients :  1 kg chicken with bone , 1 tablespoon ginger and garlic paste, 1 bay leaf, 4 medium sliced red onions, 2 large sliced tomatoes, 3 to 4 green chillies slices, 1 teaspoon turmeric powder,1 teaspoon lemon juice ,  2 teaspoon red chilly powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, salt to taste, 2 tablespoon mustard oil for cooking, 2 teaspoon sugar .

Servings : 5 -6

Method : Marinate the chicken with turmeric powder, lemon juice , 1 teaspoon red chilly powder, ginger and garlic paste along with teaspoon of salt and sugar. keep it for 30 minutes . Heat mustard oil in a deep pan and add in bay leaf once mustard oil fuming hot. Add in sliced onions green chillies and a bit of sugar. Let the onions turn light brown then add all the rest of the dry spices and sliced tomato. cook it until tomatoes change colour and separate oil. This process will take good odd 15 minutes. Once done add in marinated chicken and stir the dish well so that all the onion and tomato gets mixed up well with chicken. Add salt and sugar a bit as per taste. Cook the chicken in slow flame with adding water and continuous stirring . Let the chicken get tender and take up nice texture . This will take about 20 minutes as we are cooking chicken in slow flame and without water. Once its done serve it hot with your choice of bread or simply steamed rice will be well enough. This gravy is really mushy and thick so rice tossed up with some herbal flavour would be heavenly.

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