Homemade Bengali Chicken Kosha Recipe: A Spicy Flavorful Delight for Four

If you’re looking for a dish that brings bold flavour, cultural heritage, and comfort to the table, this homemade Bengali chicken kosha recipe is just what you need. Known locally as Kosha Murgir Mangsho, this dish is a treasured part of Bengali cuisine, prepared with love, patience, and a perfect blend of spices. It is a classic example of how slow cooking can transform simple ingredients into something deeply rich, aromatic, and soul-satisfying.

This homemade Bengali chicken kosha recipe features juicy bone-in chicken pieces marinated in thick curd and traditional spices, then slow-cooked in pungent mustard oil with golden caramelized onions, freshly ground ginger-garlic paste, and plump tomatoes. The process of kosha, which means “to sauté and simmer slowly,” allows the gravy to become thick, dark, and intensely flavourful. Each bite is packed with warm spices like cinnamon, cardamom, and cloves, giving the dish its signature aroma and complexity.

Unlike regular chicken curry, kosha is meant to be dry-ish, with the masala clinging to the meat. It pairs beautifully with steaming rice, paratha, or luchi, making it a Sunday favourite in many Bengali households. This spicy Bengali chicken curry is not just a meal—it’s an experience that brings people together.

Whether you’re celebrating a festive occasion or simply craving a comforting home-style meal, this homemade Bengali chicken kosha recipe will transport you straight to a traditional Bengali kitchen. It’s time-tested, flavour-packed, and perfect for anyone who appreciates the magic of slow-cooked Indian dishes.

A Bite History:

The term “Kosha” means slow cooking in Bengali. Originating from West Bengal, Chicken Kosha emerged as a celebratory dish often served during festivals and special occasions. The technique involves sautéing spices and chicken for an extended time, allowing the oil to separate and create a deep, robust flavour. Over time, Chicken Kosha has transcended Bengal and gained popularity across India due to its irresistible taste.

Homemade Crispy Chicken Samosa Recipe – A Flavor-Packed Indian Snack for Every Occasion

Homemade Bengali Chicken Kosha Recipe: A Spicy Flavorful Delight for Four

Author: Susmita Pramanick Cooking Method:Slow-cooked (Kosha) stovetop sauté and simmer Cuisine:Bengali / Indian Courses:Main Course

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

Chicken Kosha, also known as Kosha Murgir Mangsho, is a rich, spicy Bengali-style chicken curry where the meat is slow-cooked until tender and coated in thick, aromatic gravy. This classic dish is all about deep, bold flavours that develop through slow cooking. Best served with steamed rice, paratha, or luchi, Chicken Kosha is a weekend favourite in many Bengali households.

Ingredients

• Chicken (bone-in) – 800g
• Onion – 3 large (finely sliced)
• Ginger – 1 tbsp (paste)
• Garlic – 1.5 tbsp (paste)
• Tomato – 2 medium (chopped)
• Green chillies – 2 (slit)
• Curd (thick yogurt) – ½ cup
• Mustard oil – 4 tbsp
• Bay leaf – 1
• Whole garam masala (2 green cardamoms, 4 cloves, 1-inch cinnamon stick)
• Kashmiri red chilli powder – 1 tsp
• Red chilli powder – ½ tsp
• Turmeric powder – 1 tsp
• Fresh coriander – for garnish
• Coriander powder – 1.5 tsp
• Garam masala powder – 1 tsp
• Sugar – 1 tsp
• Salt – to taste

Instructions

1. Marinate the chicken with curd, turmeric, salt, and red chilli powder. Rest for at least 30 minutes.
2. Heat mustard oil in a heavy-bottomed pan until it smokes. Add sugar and let it caramelize for a nice brown colour.
3. Add bay leaf and whole garam masalas, sauté for a few seconds.
4. Toss in the sliced onions, sauté until golden brown.
5. Add ginger-garlic paste, cook till raw smell disappears.
6. Mix in chopped tomatoes and cook until soft and oil separates.
7. Add spices: coriander powder, chilli powders. Sauté well.
8. Add marinated chicken. Stir and kosha (slow cook) it on medium flame for 20-25 minutes, stirring often.
9. Add a splash of warm water if needed. Cover and simmer until chicken is tender and gravy thickens.
10. Finish with garam masala and fresh coriander. Serve hot.

Notes

• Adjust chilli level as per taste; Kashmiri chilli adds colour without too much heat.
• 
  Use mustard oil for authentic Bengali flavour.
• 
  Slow cooking is the key — don’t rush the process.
• 
  You can also prepare it in a pressure cooker but flavour deepens with the traditional method.

Keywords:homemade Bengali chicken kosha recipe, chicken kosha recipe, Bengali chicken curry recipe, traditional Bengali chicken kosha, Bengali style chicken curry, chicken kosha at home, Bengali chicken dish, Indian chicken curry recipe, kosha murgir mangsho recipe, slow-cooked chicken curry, mustard oil chicken curry, spicy Indian chicken dish, Bengali weekend special, how to make chicken kosha, authentic Bengali recipe, chicken curry with thick gravy, chicken curry for rice or paratha, non veg Bengali recipe, festive chicken curry dish, how to cook homemade Bengali chicken kosha step by step, best chicken kosha recipe for family dinner, Bengali chicken kosha with mustard oil and garam masala, traditional chicken curry from Bengal

Cooking Time:

• Preparation: 30 minutes (includes marination)
• Cooking: 45 minutes
• Total Time: 1 hour 15 minutes

Calories:

Approximately 380–420 kcal per serving

Cooking Method:

Slow-cooked (Kosha), stovetop, sauté and simmer

Cuisine:

Bengali / Indian

Courses:

Lunch, Dinner, Main Course

Recipe Keys:

Authentic, Spicy, Flavourful, Weekend Special, Comfort Food

Recipe Dietary:

• Non-Vegetarian
• Gluten-Free
• Dairy (curd/yogurt used)
• Nut-Free

Where It’s Popular:

Chicken Kosha is a staple in Bengali homes and restaurants, especially in Kolkata. It’s also well-loved across Eastern India and among Indian food lovers globally for its intense flavour.

Summary:

The homemade Bengali chicken kosha recipe is a traditional slow-cooked chicken curry from West Bengal, known for its rich, spicy, and deeply aromatic gravy. Made with marinated bone-in chicken, mustard oil, caramelized onions, and a blend of Indian spices, this dish is sautéed and simmered until the meat is tender and the masala clings beautifully to it. Served best with rice, paratha, or luchi, chicken kosha is a festive favourite and a comforting weekend delight in Bengali households. This recipe brings the essence of authentic Bengali cuisine straight to your kitchen.