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| Chicken Kosha Straight From My Platter. Chicken Kosha Homemade Recipe"Recipe link given below".
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Hello everyone,
A warm welcome in the world smallest blog named "FOOD FOOD JUNCTION" , hope you are doing well . Today i have come up again with a hidden secret recipe of Chicken Kosha a unique Homemade Recipe with a typical red gravy.
Chicken
Kosha" is a popular Bengali dish that originated in the Indian
subcontinent. The name "Kosha" (sometimes spelled "Kosha
Mangsho" when referring to mutton) is derived from the Bengali word
"Kosha," which translates to "slow-cooked" or "braised."
"Mangsho" refers to meat. So, "Chicken Kosha" essentially
means "slow-cooked chicken."
The dish
is characterized by marinating the chicken in a blend of spices and then
cooking it slowly until the meat becomes tender and flavorful. The slow-cooking
process allows the chicken to absorb all the spices, resulting in a rich and
aromatic gravy.
Chicken Kosha is a beloved dish in Bengali cuisine and is often
served with traditional Indian bread like "luchi" (deep-fried puffed
bread) or "paratha" (layered flatbread), or with steamed rice. It's a
dish that's loved for its comforting and soulful flavors.
The concept of "Kosha" or slow-cooking meat with spices is believed to have its roots in the traditional way of cooking in Bengal, which often involved slow-cooking to develop rich and complex flavors. The slow-cooking technique allowed the spices to infuse into the meat, creating a delicious and aromatic dish.
The evolution of Chicken Kosha, like many traditional recipes, likely happened over generations, with each family and cook adding their unique touch to the dish. Originally, the term "Kosha" referred to the slow-cooking of mutton, but as chicken became more widely available and popular, the recipe was adapted to include chicken as well.
Over time, the recipe for Chicken Kosha has been refined and passed down through generations. Different households and regions might have their variations, but the core elements of marinating the chicken in spices and slow-cooking it remain consistent.
With the spread of Bengali cuisine and the influence of Bengali diaspora worldwide, Chicken Kosha has become a beloved dish not just in Bengal but also in various parts of India and beyond.
Today, Chicken Kosha continues to be a cherished dish in Bengali households, served during special occasions, celebrations, and festivals. It has also found its place in the menus of Indian restaurants globally, introducing people from different cultures to the delightful flavors of Bengal.
The Mughals had a significant impact on Indian cuisine, including the preparation of Chicken Kosha. When the Mughal Empire ruled over parts of the Indian subcontinent from the early 16th to the mid-19th century, they brought with them a rich culinary tradition that influenced the local cuisines. Some of the ways the Mughals impacted Chicken Kosha and Indian cuisine, in general, are as follows:
Introduction
of New Ingredients: The Mughals introduced several new ingredients to the
Indian kitchen, including various spices, nuts, and dried fruits. This led to
the enrichment of the flavor profiles in dishes like Chicken Kosha.
Mughal-influenced spices such as cardamom, saffron, cloves, and cinnamon found
their way into the marinades and gravies, adding a distinct and luxurious
taste.
Dum Cooking Technique: The Mughals popularized the "Dum Pukht" cooking technique, which involves slow-cooking food in a sealed pot over a low flame or in an oven. This method was adopted and incorporated into Indian cuisine, leading to dishes like "Dum Biryani" and even impacting the preparation of Chicken Kosha. The slow-cooking process allowed the flavors to meld together, making the dish more aromatic and tender.
Rich and Aromatic Gravies: The Mughals were known for their love of rich and flavorful gravies. This influence is evident in the gravies of dishes like Chicken Kosha, which often feature a blend of spices, yogurt, cream, and sometimes even ground nuts, creating a luscious and aromatic sauce.
Fusion of Techniques: The Mughals brought together various culinary traditions from Central Asia, Persia, and India. This fusion of techniques and flavors contributed to the development of complex and nuanced dishes like Chicken Kosha.
Use of Dairy Products: The Mughals introduced the extensive use of dairy products, such as ghee (clarified butter) and yogurt, in their cooking. These ingredients were integrated into Indian cuisine, enhancing the taste and texture of dishes like Chicken Kosha.
It's important to note that while the Mughals influenced the preparation and flavors of Chicken Kosha, the dish's Bengali roots and the traditional slow-cooking technique remained intact. The blending of Mughal influences with indigenous Bengali flavors resulted in a unique and delightful dish that has become an integral part of Bengali cuisine today.
Ingredients:
When
making Chicken Kosha, the marinating phase is essential because it allows the
chicken to absorb a variety of flavors and spices before being slow-cooked to
perfection. Here is a common marinade for chicken kosha:
Ingredients:
1
kilogram of bone-in, preferably skinless, chicken parts
Greek
yogurt also works well, but plain yogurt works best.
If
mustard oil is not available, use any other cooking oil in its place: 2
tablespoons
one
teaspoon of ginger paste
1
tablespoon of pasted garlic
1
teaspoon red chili powder (modify to your own level of heat)
one
teaspoon of turmeric powder
1
teaspoon of ground cumin
1
teaspoon dried coriander
1
teaspoon of the spice mixture garam masala
Sugar
(as per taste buds)
Salt
as require.
2
large onions, finely sliced
2-3
medium-sized tomatoes, chopped
2-3
green chilies, slit (adjust to your spice preference)
2-3
tablespoons mustard oil (or any cooking oil)
1
bay leaf
4-5
green cardamom pods
4-5
cloves
1-inch
cinnamon stick
1
teaspoon sugar
Salt
to taste
Fresh
coriander leaves for garnish
Advantages of the ingredients:
The ingredients listed in the Chicken Kosha recipe have
several advantages in terms of flavor, texture, and health benefits. Here are
the advantages of each ingredient:
1.
Plain Yogurt or Greek Yogurt:
·
Provides a creamy and tangy flavor
to the marinade and gravy.
·
Tenderizes the chicken and helps to
keep it moist during cooking.
·
Contains probiotics that can promote
a healthy digestive system.
2.
Mustard Oil (or Cooking Oil):
·
Mustard oil has a unique flavor that
adds a distinct taste to the dish.
·
Enhances the overall aroma and
richness of the Chicken Kosha.
·
Mustard oil has antibacterial
properties and is rich in monounsaturated fats, which can be beneficial for
heart health.
3.
Ginger Paste and Garlic Paste:
·
Adds a strong, aromatic flavor to
the dish.
·
Ginger and garlic have antimicrobial
properties and are known to have potential health benefits, including boosting
the immune system.
4.
Red Chili Powder:
·
Adds heat and a spicy kick to the
dish.
·
Capsaicin, the compound responsible
for the spiciness, has been associated with various health benefits, including
pain relief and improved metabolism.
5.
Turmeric Powder:
·
Provides a vibrant yellow color to
the Chicken Kosha.
·
Contains curcumin, a compound known
for its anti-inflammatory and antioxidant properties.
6.
Cumin Powder:
·
Adds a warm and earthy flavor to the
dish.
·
Cumin is believed to aid digestion
and improve nutrient absorption.
7.
Coriander Powder:
·
Gives a mild, citrusy flavor to the
dish.
·
Coriander is a good source of
antioxidants and may have antibacterial properties.
8.
Garam Masala:
·
A blend of various spices that adds
complexity and depth to the dish.
·
The spices in garam masala can have
antioxidant and anti-inflammatory properties.
9.
Sugar:
·
Balances the flavors by adding a
hint of sweetness.
·
Helps to counterbalance the heat
from the spices.
10.
Salt:
·
Enhances the overall taste of the
dish.
·
Regulates the flavors and brings out
the natural flavors of the other ingredients.
Disadvantage of the ingredients:
While
the ingredients listed in the Chicken Kosha recipe have various advantages in
terms of flavor and health benefits, it's essential to consider potential
disadvantages, especially in certain circumstances or when consumed in
excessive amounts. Here are some potential disadvantages:
1.
High Fat and Calorie
Content:
·
Yogurt and mustard oil
(or any cooking oil) contain fats, which can contribute to the overall calorie
content of the dish. Consuming excessive calories regularly may lead to weight
gain.
2.
Spices and Digestive
Sensitivity:
·
Some people may be
sensitive to certain spices, such as red chili powder or cumin powder, leading
to digestive discomfort or heartburn.
3.
High Spice Level:
·
Excessive use of red
chili powder or garam masala can make the dish too spicy for some individuals,
causing discomfort or irritation.
4.
Sodium Intake:
·
While salt enhances the
flavor of the dish, excessive salt intake may contribute to high blood pressure
in some individuals. It's essential to moderate salt usage, especially for
those with hypertension or other cardiovascular conditions.
5.
Lactose Intolerance:
·
Yogurt contains lactose,
and individuals with lactose intolerance may experience digestive issues if
they consume large amounts of yogurt.
6.
Allergies or
Sensitivities:
·
Some individuals may
have allergies or sensitivities to specific ingredients in the recipe, such as
mustard oil, which could cause adverse reactions.
7.
Blood Sugar Concerns:
·
The addition of sugar in
the recipe, though in a small quantity, should be monitored by individuals with
diabetes or those concerned about their blood sugar levels.
8.
Not Suitable for Vegans
or Vegetarians:
·
Chicken Kosha, being a
chicken-based dish, is not suitable for vegans or vegetarians.
Nutritional Value:
The nutritional content of
Chicken Kosha varies depending on the ingredients, cooking method, and serving
size. The approximate nutritional values for a standard serving of Chicken
Kosha (approximately 1 cup or 240 grams) are as follows:
Please keep in mind that these
are estimations and may vary depending on the recipe and preparation methods
used.
Calories: around 300-400 kcal
Protein content: 25-30 grams
Fat: around 15-20 grams
Carbohydrates: around 10-15 grams
Approximately 2-4 grams of fiber
Sugars: around 3-5 grams
Sodium content: 500-800 mg
Cholesterol: Around 70-100 mg
Recipe:
Clean
the chicken pieces thoroughly and make small slits on them to allow the
marinade to penetrate.
In
a large mixing bowl, combine the yogurt, mustard oil, ginger paste, garlic
paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam
masala, sugar, and salt. Mix all the ingredients together to form a smooth
marinade.
Add
the chicken pieces to the marinade and coat them thoroughly with the spice
mixture. Use your hands to rub the marinade into the slits and all over the
chicken pieces.
Cover
the bowl with plastic wrap or transfer the marinated chicken to an airtight
container. Allow it to marinate in the refrigerator for at least 2-3 hours. For
the best flavor, marinate it overnight.
Cooking
the Chicken Kosha:
Heat
2-3 tablespoons of mustard oil (or any cooking oil) in a heavy-bottomed pot or
pan over medium heat.
Add
the bay leaf, green cardamom pods, cloves, and cinnamon stick to the hot oil.
Sauté them for a minute until they release their aroma.
Add
the finely sliced onions and cook until they turn golden brown. Stir
occasionally to ensure even cooking.
Add
the chopped tomatoes and green chilies. Cook until the tomatoes become soft and
the oil starts to separate from the masala.
Now,
add the marinated chicken pieces along with any remaining marinade. Mix well
with the masala.
Cook
the chicken on medium heat, stirring occasionally, for about 10-15 minutes.
This will help the chicken to seal its juices and retain its tenderness.
Lower
the heat to low, cover the pot, and let the chicken simmer for about 30-40
minutes. Stir occasionally to prevent sticking and ensure even cooking.
After
the chicken is cooked and tender, increase the heat to medium and cook
uncovered for a few more minutes to thicken the gravy to your desired
consistency.
Sprinkle
sugar and adjust salt if needed. Mix well.
Garnish
with fresh coriander leaves.
Your
delicious Chicken Kosha is now ready to be served! Enjoy it with steamed rice,
pulao, paratha, or any Indian bread of your choice.
Thanking You
Yours Foodie Friend
Rana.
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