Chicken kosha
Curries With Bumbi · ♥ 2.8K likes · 260.1K views · 8 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 30 g garlic
- 27 g ginger
- 1330 g bone-in chicken
- ¼ tsp freshly ground black pepper
- 4–5 whole green cardamoms
- 400 g red onions
- 1 tsp garam masala powder
- 2 whole green chilies
- ¼ cup water
Blend garlic, ginger and two optional green chilies with a quarter cup of water to a smooth paste, adding a few tablespoons more water if needed.
- 3 tbsp ginger garlic green chili paste
- 2 tbsp plain unflavored yogurt
- 1 tsp Kashmiri red chili powder
- ½ tsp turmeric powder
- 1 tbsp oil
- 1 tsp salt
- 2 tbsp fresh lemon juice
Marinate large bone-in chicken pieces with three tablespoons of the paste, black pepper, two heaped tablespoons yogurt, 1 tsp Kashmiri chili powder, half a teaspoon turmeric, a tablespoon of oil, a teaspoon of salt and about two tablespoons lemon juice. Mix well and leave about an hour.
- mustard oil
Heat a wok over medium heat. If using mustard oil, heat it to smoking on high, then lower to low and let it cool slightly.
Why a wok, and blooming whole spices
- 1 whole dry bay leaf
- 1 whole cinnamon stick
With the heat low, add the bay leaf, cracked green cardamoms, cinnamon stick and dry red chili.
- 1 whole dry red chilli
- salt
- 2 whole large tomatoes
Add the red onions with a sprinkle of salt; stir often on medium until softened, without browning much. Meanwhile blend two large tomatoes to a fine paste.
Add the rest of the ginger garlic chili paste and stir a few minutes on medium until the raw smell goes.
- 1 tsp turmeric powder
- 2 tsp Kashmiri red chilli powder
- 2 tsp coriander powder
On low heat add 1 tsp turmeric, 2 tsp Kashmiri chili powder, two heaped tsp coriander powder and 1 tsp ground cumin; stir about a minute.
- 1 tsp ground cumin
- 1 tsp sugar
- 1 tsp salt
Add the blended tomatoes; stir from time to time on medium-low until pasty and dry. Add about a teaspoon of sugar and a teaspoon of salt; cook until the oil releases and bubbles at the sides.
Ground spices and tomatoes
- water
Add the chicken with all the marinade, rinsing the bowl with a little water. Stir, lower to low and cover.
Slow cooking the chicken in its own juices
Cook covered on low, stirring frequently from the bottom up, as the chicken releases its juices; partially cover once little liquid shows. Cook until oil floats on top and the chicken is tender.
Add garam masala (optionally a little ghee, and a splash of hot water if too dry); cover one minute and serve.
Finishing with garam masala