Chicken Kosha | Kosha Murgir Mangsho | Chicken Recipes | Bengali Recipes | Cookd

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Chicken Kosha is a #BengaliChickenCurry which is also known as #KoshaMurgirMangsho. This #ChickenKosha is made using chicken, potato, mustard oil, and tomato puree, and tomato. You can now make these #EasyChickenKosha with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.

Chicken Kosha Recipe:

Chicken – 500 grams
Salt – ½ tsp
Turmeric Powder – ¼ tsp
Red Chilli Powder – 1 tsp
Mustard Oil – 1 tbsp

Spice Paste:
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – ¼ tsp
Kashmiri Chilli Powder – 1 tsp
Water – 2 tbsp

Other Ingredients:
Mustard Oil – 3 tbsp
Potato (large cubes) – 2 nos
Dried Red Chillies – 4 nos
Cardamom – 3 nos
Bayleaf – 1 no
Cinnamon – 1-inch stick
Onion (sliced) – 2 Cups
Sugar – ½ tsp
Salt – ½ tsp
Ginger Garlic Paste – 1 tbsp
Tomato Puree – ½ Cup
Garam Masala – ½ tsp
Green Chilli (slit) – 3 nos
Ghee – 1 tbsp

Cooking Instructions:

1. For the marination, mix all the ingredients with the chicken and marinate for 30 minutes at least.

2. Heat the mustard oil in a pan. Add the potatoes and fry until golden brown. Remove it from the pan.

3. In the same oil, add all the whole spices and onion. Add salt and sugar. Saute until it turns golden brown.

4. Add ginger garlic paste and saute for 1 minute or till the raw smell goes away.

5. In a bowl, combine all the spice powders with water to form a paste.

6. Add this to the pan. Add the tomato puree. Saute for 5 minutes or until the oil starts to separate from the sides.

7. Add the marinated chicken and saute for 3 minutes.

8.Cover and cook for 10 minutes on a low flame.

9. Add the fried potatoes. Cover and cook again for 10 minutes or until the potatoes are completely cooked through.

10. Add garam masala, green chilli, and ghee. Mix well and take it off the heat.

Cooking Tips:

1. Heat the mustard oil till it reaches its smoking point. Turn off the heat and allow it to cool completely. You can then use it for cooking. This removes its pungent taste.

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