Chicken Kosha with Roti

A rich and deeply spiced chicken curry cooked slowly until thick and glossy, Chicken Kosha is a beloved comfort dish. Paired with soft homemade roti, it makes a hearty meal that feels both rustic and special, perfect for family lunches or weekend dinners.

Why You’ll Love This Recipe

This recipe delivers bold, layered flavors using simple pantry spices and a slow-cooking method that transforms everyday chicken into something extraordinary. The gravy is thick, clinging beautifully to the meat, while the roti is soft and perfect for scooping. It is satisfying, aromatic, and ideal for anyone who loves traditional home-style cooking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Kosha:

• 1 kg chicken, bone-in, cut into medium pieces
• 3 tablespoons mustard oil
• 2 large onions, finely sliced (300 g)
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 2 medium tomatoes, finely chopped (200 g)
• 1 cup plain yogurt, whisked (240 ml)
• 1 teaspoon turmeric powder
• 1½ teaspoons red chili powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 2 bay leaves
• 4 green cardamom pods
• 4 cloves
• 1-inch cinnamon stick
• 2 green chilies, slit
• 1½ teaspoons salt, or to taste
• ½ cup warm water (120 ml)

For the Roti:

• 2 cups whole wheat flour (260 g)
• ¾ cup water, as needed (180 ml)
• ½ teaspoon salt
• 1 teaspoon vegetable oil

Directions

1. Heat the mustard oil in a heavy-bottomed pan over medium heat until lightly smoking, then reduce the heat slightly.
2. Add bay leaves, cardamom, cloves, and cinnamon. Sauté for 30 seconds until fragrant.
3. Add the sliced onions and cook, stirring often, until deep golden brown, about 12–15 minutes.
4. Stir in ginger paste and garlic paste. Cook for 2 minutes until the raw aroma disappears.
5. Add turmeric, red chili powder, coriander powder, and cumin powder. Mix well and cook for 1 minute.
6. Add the chopped tomatoes and cook until they soften and oil begins to separate.
7. Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling. Cook until the mixture thickens.
8. Add the chicken pieces and salt. Mix thoroughly to coat the chicken with the spice base.
9. Cover and cook on low heat for 25–30 minutes, stirring occasionally, until the chicken releases moisture and the gravy becomes thick and dark.
10. Add warm water and green chilies, cover again, and cook for another 10 minutes until the chicken is tender.
11. Sprinkle garam masala, mix gently, and switch off the heat. Let it rest covered for 10 minutes.

To prepare the roti:

1. In a bowl, mix whole wheat flour and salt.
2. Add water gradually and knead into a soft dough. Add oil and knead again for 2 minutes.
3. Cover and rest the dough for 15 minutes.
4. Divide into 8 equal portions, roll into balls, and flatten.
5. Roll each ball into a thin circle.
6. Cook on a hot skillet, flipping until both sides puff and develop light brown spots.
7. Keep wrapped in a clean cloth until serving.

Servings and timing

• Servings: 4 people
• Preparation time: 25 minutes
• Cooking time: 50 minutes
• Total time: 1 hour 15 minutes

Variations

• Add boiled potato chunks (200 g) during the final 15 minutes for a heartier curry.
• Use boneless chicken thighs for a quicker-cooking version with a softer texture.
• Increase green chilies and red chili powder slightly for a spicier kosha.
• Replace roti with paratha or plain rice for a different serving style.

Storage/Reheating

Store leftover Chicken Kosha in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a few tablespoons of water if the gravy is too thick. Roti is best eaten fresh but can be refrigerated for 1 day and reheated on a skillet.

FAQs

What does “Kosha” mean in this recipe?

Kosha refers to slow-cooking the curry until the gravy becomes thick and coats the meat.

Can I make Chicken Kosha without mustard oil?

Yes, you can use vegetable oil, but mustard oil gives the dish its traditional flavor.

Is this dish very spicy?

It is moderately spicy, but you can reduce the chili powder to suit your taste.

Can I use boneless chicken?

Yes, boneless chicken works, but bone-in pieces provide deeper flavor.

Why is my gravy not thickening?

Kosha requires slow cooking on low heat; continue cooking uncovered until excess moisture evaporates.

Can I prepare this dish in advance?

Yes, it tastes even better the next day as the flavors deepen.

What type of roti works best?

Soft whole wheat roti pairs best, but any flatbread works well.

Can I freeze Chicken Kosha?

Yes, freeze in an airtight container for up to 1 month. Thaw overnight before reheating.

Do I need to marinate the chicken?

Marination is optional, but mixing chicken with yogurt and spices 30 minutes ahead enhances flavor.

What can I serve alongside this meal?

A simple onion salad or sliced cucumbers complement the richness nicely.

Conclusion

Chicken Kosha with roti is a soulful, slow-cooked meal that celebrates deep spices and comforting textures. Whether made for a special gathering or a relaxed weekend lunch, this dish brings warmth, tradition, and unforgettable flavor to the table.

Print