HomeProske, Swanson & Mahato
1 Serve

Ingredients

Chicken Marinade

  • 8 Chicken Legs
    Skin removed
  • 6 Chicken Thigh
    Skin removed
  • 2 Tbsp Mustard Oil
  • 1 Lemon
    Juice
  • 2 Tbsp Ginger Garlic Paste
  • 2 Tbsp Kashmiri Mirch
  • 2 Tbsp Coriander Powder
  • 2 Tbsp Cumin Powder
  • 2 Tbsp Garam Masala
  • 2 Tbsp Chicken Masala
  • ½ Tbsp Turmeric Powder

For Frying & Cooking

  • 2 Tbsp Mustard Oil
  • 2 Red Chillies
    Dried
  • 4 Cloves
  • 1 Tbsp Cumin Seeds
  • 1 Pinch Black Peppercorns
    Whole
  • 3 Cardamom Pod
  • 4 Potatoes
    Quartered
  • 2 Red Onions
    Sliced
  • 1 Tomatoes
    Chopped
  • 2 Green Chili
    Slit
  • ½ Cups Coriander
    Chopped
  • 1 Cinnamon
    Stick
  • 1 Bay Leaf
Chicken Kosha

Method

In a large mixing bowl

  • 8 Chicken Legs
    Skin removed
  • 6 Chicken Thigh
    Skin removed
  • 2 Tbsp Mustard Oil
  • 1 Lemon
    Juice
  • 2 Tbsp Ginger Garlic Paste
  • 2 Tbsp Kashmiri Mirch
  • 2 Tbsp Coriander Powder
  • 2 Tbsp Cumin Powder
  • 2 Tbsp Garam Masala
  • 2 Tbsp Chicken Masala
  • ½ Tbsp Turmeric Powder
1

Marinate the chicken pieces with the mustard oil, lemon juice, ginger garlic paste, Kashmiri mirch, coriander powder, cumin powder, turmeric powder, garam masala, and chicken masala.

Mix well and refrigerate covered for at least 2 hours.

In a large pot

  • 4 Potatoes
    Quartered
2

Boil the quartered potatoes until still firm. Drain and set aside.

In a large frying pan

  • 2 Tbsp Mustard Oil
  • 2 Red Chillies
    Dried
  • 4 Cloves
  • 1 Tbsp Cumin Seeds
  • 1 Pinch Black Peppercorns
    Whole
  • 3 Cardamom Pod
  • 2 Red Onions
    Sliced
  • 1 Cinnamon
    Stick
  • 1 Bay Leaf
3

Heat mustard oil over medium-high heat, and fry the whole red chilies, cloves, cumin seeds, peppercorns, bay leaf, cinnamon, and green cardamom until aromatic.

Add sliced onions and fry until golden.

In the same frying pan

  • 4 Potatoes
    Quartered
  • 1 Tomatoes
    Chopped
  • 2 Green Chili
    Slit
  • ½ Cups Coriander
    Chopped
4

Add the marinated chicken, turning every 2 minutes, for about 10 minutes to lightly fry.

Mix in the chopped tomatoes and turn every minute, allowing the tomatoes to soften.

Return the potatoes to the pan, and add the slit green chilies and chopped coriander leaves.

Cover and simmer on low heat for 15-20 minutes until a thick gravy is formed.

5

Serve with hot with steamed rice or butter roti.