Name: Chicken kosha recipe by Soma Mukherjee at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Chicken 600 g; Termaric powder,salt and sugar as required; Tomato 1 medium; 2 table spoon hunk curd; Kashmeri red cilli powder 1 teaspoon; Ginger 10 g; Garlic 10 cloves; Onions 2 medium; Green cilli 4; Cumin seeds 1 teaspoon full; Coriander seeds 1 Teaspoon; Bay leaf 1; Garam mashala paste- 4 green cardamom pods + 1" cinnamon stick + 5 cloves + 1 black cardamom; 1/4 teaspoon nutmeg powder; Mustard oil for cooking; ghee 2 teaspoon

Ingredients Serving: 4

Chicken 600 g
Termaric powder,salt and sugar as required
Tomato 1 medium
2 table spoon hunk curd
Kashmeri red cilli powder 1 teaspoon
Ginger 10 g
Garlic 10 cloves
Onions 2 medium
Green cilli 4
Cumin seeds 1 teaspoon full
Coriander seeds 1 Teaspoon
Bay leaf 1
Garam mashala paste- 4 green cardamom pods + 1" cinnamon stick + 5 cloves + 1 black cardamom
1/4 teaspoon nutmeg powder
Mustard oil for cooking
ghee 2 teaspoon

Instructions

Clean and rince chicken pieces
Rub with salt, termaric powder, little kashmeri red cilli powder , little mustard oil 1 teaspoon mashala paste and nutmeg powder and leave it for 15 minutes
Heat oil add bay leaf and Chopped onions and fry until fried smell appears
Add little sugar and stir add mashala paste and Chopped tomatoes.
Fry all spices then add chicken and mix add salt and kashmeri red cilli powder and mix. Cover it and let it fry for 6 minutes.
Remove the cover stir it add half cup warm water and cover again. Let it cook for 20 minutes.
Remove the cover and add half cup warm water again and cook again for 5 minutes. Then check. If not cooked properly give little more time to cook.
If well cooked add garam mashala paste and ghee give it a stir and cover. Remove from the heat.
Don't remove the cover letter it stand for few minutes.
Serve with Pulao or Paratha

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