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Chicken Kosha with Roti

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Chicken Kosha is a richly spiced Bengali-style chicken curry, slow-cooked until the gravy is thick and clings to tender meat. Served with soft whole wheat roti, it’s a comforting, rustic meal full of bold flavors and traditional warmth.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Halal

Ingredients

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

Instructions

  1. Heat mustard oil in a heavy-bottomed pan over medium heat until lightly smoking, then reduce heat.
  2. Add bay leaves, cardamom, cloves, and cinnamon. Sauté for 30 seconds until fragrant.
  3. Add sliced onions and cook until deep golden brown, about 12–15 minutes.
  4. Stir in ginger and garlic paste. Cook for 2 minutes until raw smell disappears.
  5. Add turmeric, red chili powder, coriander, and cumin powder. Mix and cook for 1 minute.
  6. Add chopped tomatoes and cook until softened and oil separates.
  7. Lower heat and gradually add whisked yogurt, stirring continuously. Cook until thickened.
  8. Add chicken pieces and salt. Mix well to coat chicken with the spice base.
  9. Cover and cook on low heat for 25–30 minutes, stirring occasionally.
  10. Add warm water and green chilies. Cover and simmer for 10 more minutes until chicken is tender.
  11. Sprinkle garam masala, mix gently, and let rest covered for 10 minutes.
  12. For the roti: mix flour and salt. Add water gradually and knead into a soft dough.
  13. Add oil and knead again for 2 minutes. Cover and rest for 15 minutes.
  14. Divide into 8 balls, roll into thin circles.
  15. Cook each on a hot skillet, flipping until both sides have light brown spots.
  16. Wrap cooked rotis in a clean cloth to keep warm until serving.

Notes

  • Slow cooking is key for the thick, flavorful kosha gravy.
  • Bone-in chicken adds more depth of flavor to the curry.
  • Roti dough should be soft but not sticky for best results.
  • You can prepare Chicken Kosha a day in advance for deeper flavor.
  • Adjust chili to preference if a milder or spicier curry is desired.

Nutrition

Find it online: https://savorymomskitchen.com/chicken-kosha-with-roti/