Kosha murgi – Chicken in a dry gravy

Kosha Murgi

‘Kosha Murgi’ means chicken that has been slow cooked till the gravy has turned dry. We Bengalis call it ‘ga maakha’ , or gravy that just about coats the meat. It’s thick, rich and delicious. It uses little or no water, and often is oil based. However, addition of other sauces and liquids also means it cooks in flavors that marry to create this lip smacking recipe. Kosha Murgi can often be found on lunch/dinner menu that has been spread to impress the people at the table. And Bengalis don’t cook just to eat, but they cook to impress, their ears cocked to hear those ecstatic noises that emit when one is savoring culinary marvels.

Chicken in dry gravy


5.0 from 1 reviews
Kosha murgi - Chicken masala
Cuisine: Indian
  • 2 lbs Cornish hen cleaned and cut (you can also use any other chicken that you like)
  • 3 large onions finely sliced
  • 2 tbsp paste of ginger,garlic and green chili
  • 1 tsp fennel powder
  • 1 tsp cumin powder
  • 1 tsp of coriander powder
  • 1 tsp red chili powder
  • 2 tbsp soy sauce (less sodium preferable)
  • 1 tbsp vinegar
  • ½ piece star anise
  • 2 pieces of javitri
  • 1 pinch of nutmeg powder
  • 2 pods green cardamom
  • 2 pods black cardamom
  • 1" cinnamon stick
  • ½ tsp cracked fresh pepper
  • ¼ cup olive oil
  • 2 tbsp fresh green coriander/cilantro leaves chopped fine
  • 2 thai green chilies split
  1. Heat oil
  2. Fry onions till light brown
  3. Add chicken pieces
  4. Ginger garlic chili paste
  5. Add fennel powder and salt to the chicken pieces, stir
  6. In soy and vinegar, add chili, coriander, cumin, turmeric and make a paste
  7. Combine with the chicken and stir with spatula till well coated.
  8. Fry till chicken looks nicely browned. Add rest of the spices and black pepper
  9. Add half cup water, bring to boil, then cover and simmer the chicken till oil leaves sides.
  10. Add fresh cilantro leaves and Thai green chilies.
  11. Serve hot with naan, roti, paratha, poori or rice

Spicy chicken

So tell me dear reader, do you ever cook to impress someone?

13 comments for “Kosha murgi – Chicken in a dry gravy

  1. February 25, 2014 at 2:33 PM

    Kosha Mangsho is my favorite mutton dish in the whole world. I like it better than roganjosh! Kosha Murgi I love love love too.
    Need more Bong recipes from you!
    Ansh recently posted..Easy Vegetable BiryaniMy Profile

  2. February 25, 2014 at 6:11 PM

    I remember trying to impress John on my first visit to Australia. Convection oven — in Celsius and none of the meat in the store looked like anything I’d seen before. It was a disaster. I gave up trying to impress after that. Just glad to get something edible on the table. I got the hang of it all after a month or so.

    Now if I’d had this kosha murgi, he would have asked me to marry him much sooner. 🙂
    Maureen | Orgasmic Chef recently posted..Spinach and Ricotta Manicotti with Meat SauceMy Profile

    • February 26, 2014 at 6:36 PM

      hahahahaha! Maureen, that is hilarious! But I can imagine….it wasn’t too different for me when I came to US. I remember buying tiny spice bottles from Shaws at about 9 dollars a piece, and had mourned so much because I was sure I would never be able to cook well again….

  3. February 25, 2014 at 11:16 PM

    Look at all of those spicies in that gravy!!! WOW! I bet a bite of this chicken is a burst of flavor in the mouth. What a recipe!
    mjskit recently posted..Spicy Orange Roasted Sweet PotatoesMy Profile

  4. February 26, 2014 at 3:12 PM

    That spice combo is incredible! The flavor of this must be fabulous. I love this dish! Thanks so much.
    John@Kitchen Riffs recently posted..Celery Root (Celeriac) RémouladeMy Profile

  5. February 27, 2014 at 1:52 AM

    We usually have really creamy sauced curries (which I must admit I love with rice) but a dry curry would be great with a roti or naan!

  6. February 27, 2014 at 8:39 PM

    I just love the look of this. And it’s lunchtime and I’m so hungry. Love how these are made with Cornish Hens xx
    Hotly Spiced recently posted..The Oaks, Neutral BayMy Profile

  7. March 1, 2014 at 4:21 PM

    Looks delicious, Minnie!
    kristy @ the wicked noodle recently posted..pecan praline french toast casseroleMy Profile

  8. March 4, 2014 at 6:28 AM

    Anything with cardamom in it has got to be good! The main reason I cook is to ‘wow’ my belly with good flavors. The second reason is, yes, to impress others (mainly hubby). So, the formula is

    My belly + Hubby’s belly = reason to cook. Not exactly rocket science, but this formula says it all!

  9. justagirlfromaamchimumbai
    May 9, 2014 at 3:45 AM

    I love Bengali food so much, it is so comforting and delicious. Especially Kosha Murgi. Love it.

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