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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
  

  • 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

Instructions
 

  • Using a sharp knife, make 3-4 deep slits on each of the chicken drumsticks.
  • 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 !!)
  • 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.
  • Now add the sliced onions, fry till golden brown.
  • Add the marinated chicken along with the marinade. Cook over a low flame till oil starts to separate from the masala.
  • 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.
  • Finish with a sprinkle of garam masala powder and a dollop of ghee.
  • Serve hot with rice or parathas. Some onion slices and a wedge of lemon perhaps ?

Notes