Chicken Kosha, or Kosha Murgi, is a rich, spicy, slow-cooked chicken curry with thick gravy. Unlike lighter curries like murgir jhol, chicken kosha is cooked without adding water. The dish relies on caramelised onions and mustard oil, which give it its distinct depth of flavour. The masalas cling to the chicken, creating a bold, flavourful experience. Fried potatoes, added towards the end, make it even more irresistible. This dish pairs equally well with rice, roti, paratha, or luchi, making it a versatile favourite.
Though it wasn’t a common dish in many Bengali homes earlier, kosha murgi gained popularity through dhabas and local eateries. Usually, you will find this dish spelt as ‘chicken kassa’. Places like Golbari in Shyambazar are known for their mutton kosha. Over time, chicken kosha has become a staple in bhater hotels (roadside rice eateries) and even upscale restaurants. While it cooks faster than mutton, timing is crucial to avoid overcooking the chicken while perfectly frying the onions and masalas.
Tips for Cooking Chicken Kosha
- Use mustard oil: Its sharp flavour and high smoking point are essential for authentic chicken kosha. Heat it until it starts to smoke lightly before cooking.
- Caramelise the onions properly: Slice them thinly and fry them on medium heat until golden brown. This step adds depth to the dish.
- Don’t rush the spices. After adding ginger-garlic paste, add the chicken and fry over high heat.
- Avoid adding water: Let the chicken cook in its juices and the oil from the masalas for a thick, clingy gravy.
- Fry the potatoes beforehand: Adding fried potatoes enhances the taste and prevents them from breaking during cooking.
- Cook the chicken carefully. Overcooking can make the chicken dry. Stir it frequently to ensure even cooking.
- Finish with green chillies: Adding slit green chillies at the end gives the dish a fresh, spicy kick.
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Chicken Kosha | Kosha Murgi
Ingredients
- 1 kg chicken, cut into medium-sized pieces
- 4 nos potatoes, cut into half
- 3 large onions, finely sliced
- 1 large onion, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 4-5 green chilies
- 5 tbsp msuatrd oil
- 3 nos green cardamom
- 4 nos cloves
- 1 inch cinnamon stick
- 1 tsp cumin powder
- 2 tsp coriander powder
- ½ tsp turmeric powder
- 2 tsp red chili powder
- ½ tsp garam masala
- salt to taste
- 1 tsp sugar
Instructions
- Marinate the chicken with ginger paste, garlic paste, turmeric powder, red chili powder, salt, cumin powder, coriander powder and 2 tsp mustard oil. Keep for 30 minutes.
- Heat mustard oil in a deep pan until it smokes lightly. Fry the halved potatoes until golden brown. Remove and set aside.
- In the same oil, fry half the onions to a deep brown colour. Take them out and grind in to a paste.
- Add more oil into the pan, heat it and add the whole spices.
- Then add the rest of the onions and on medium to high heat, fry the onions.
- Add chopped tomatoes and cook until the oil separates.
- Add the marinated chicken pieces and fry well with the masala. Add the fried onion paste.
- Cook on medium heat until the chicken browns slightly and releases its juices.
- Avoid adding water; let the chicken cook in its own juices. Toss in the fried potatoes and cover for five minutes and then again uncover and stir fry till the chicken and the potatoes have cooked nicely with the onions.
- Add slit green chilies and garam masala powder. Stir well and cook for 2-3 minutes.
- Serve hot with steamed rice, paratha, or luchi.