Why this recipe works
Kosha means slow-frying, and that is the whole technique. Marinated in yogurt to tenderise, the chicken is cooked low and slow with deeply browned onion, ginger-garlic and spices, with only splashes of water. Cooking dry like this concentrates the flavour and builds the dark, glossy, clinging gravy that defines a kosha.
Ingredients
Method
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1
Marinate the chicken in yogurt with a little turmeric.
Why yogurt: the acid and enzymes in yogurt tenderise the chicken and help the spices penetrate.
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2
Brown the onions deeply in mustard oil with the whole spices.
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3
Add the chicken and slow-cook (kosha), turning often, with only splashes of water.
Why little water: cooking nearly dry concentrates the spices and browns the meat, giving kosha its deep flavour and dark, clinging gravy.
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4
Reduce until the gravy is thick, dark and glossy.
An honest word
Chicken kosha is deeply flavoured and protein-rich, and the slow, dry method means the taste comes from technique as much as fat. The lever is the mustard oil, traditionally generous, so keep it modest and use skinless chicken. Cooked this way it is a rich but honest treat, wonderful with rice or a couple of luchis, in a sensible portion.