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Kosha Murgi

Kosha Murgi (Chicken in a Spicy Dry Gravy)

Kosha Murgi. Succulent chicken. Sinfully caramelised onion. The perfume of ginger. Just a hint of cardamom. Redolent of the streets of Kolkata. Enjoy !!!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course: Main Course
Cuisine: Bengali, Indian
Ingredients Method Notes

Ingredients
  

  • 650 g chicken curry cut pieces
  • 3 tsp ginger paste
  • 2 tsp garlic paste
  • 5 big onions finely sliced
  • 3 tbsp yogurt whipped
  • 2-3 bay leaves
  • 1-2 green cardamom
  • 1-2 cloves
  • 1 one inch cinnamon stick
  • 1 tsp turmeric powder
  • 3 tsp red chilli powder
  • 1 tsp garam masala powder
  • 1/2 cup mustard oil
  • 1 tbsp ghee
  • salt taste

Method
 

  1. Using a sharp knife, make 3-4 deep slits on each of the chicken drumsticks.
  2. Marinate the chicken with ginger paste, garlic paste, whipped yogurt, red chilli powder, turmeric powder, 1 tbsp mustard oil and keep aside for at least 3-4 hours. (The longer the merrier !!)
  3. Heat the remaining oil in a thick bottomed pan, when smoking hot, throw in the crushed cinnamon, cardamom, cloves and bay leaves. Allow the whole spices to splutter and release their aroma.
  4. Now add the sliced onions, fry till golden brown.
  5. Add the marinated chicken along with the marinade. Cook over a low flame till oil starts to separate from the masala.
  6. Add 1/2 a cup of warm water, give it a hearty stir and continue to cook till the chicken is tender and the gravy is of a coating consistency.
  7. Finish with a sprinkle of garam masala powder and a dollop of ghee.
  8. Serve hot with rice or parathas. Some onion slices and a wedge of lemon perhaps ?

Notes