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Homestyle Kosha Murgi / Dry & Spicy Chicken Curry

A handful of simple ingredients bring out the hidden flavors of this amazing dish.



Chicken / মুরগির মাংস 1 kg

Plain Yogurt / প্লেইন টক দই 1/2 cup

Garlic paste / রসুনের পেস্ট 1.5 tbsp

Salt to taste / স্বাদ অনুযায়ী লবণ

Cooking Oil / রান্নার তেল 6 tbsp (1/2 cup)

Sugar / চিনি 1.5 tsp

Red chilli powder / লাল মরিচ গুঁড়া 1.5 tsp

Cardamom / এলাচি 4 pcs

Cinnamon / দারুচিনি 2 sticks

Fried onions (Beresta) / ভাজা পেঁয়াজ 3/4 cup

Green chilli / কাঁচা মরিচ 7-8 pcs


  • In a bowl, add chicken pieces, plain yogurt, garlic paste and salt to taste. Mix all ingredients well and marinade the chicken for 45 minutes.

  • Heat oil in a deep skillet over medium heat

  • Add 1.5 tsp of sugar and continuously stir as the sugar dissolves and continues to cook. The sugar will begin to caramelize quickly.

  • Mix red chilli powder in 2 tbsp of water in a separate bowl and add onto the pan. Stir the spices together continuously.

  • Add the marinated chicken pieces, cardamom and cinnamon. Stir and mix everything together. Saute for couple minutes until the oil starts to surface to the top.

  • Add 1/2 cup of fried onions (beresta) and mix everything well. Cover and cook for 15 mins over medium heat, stirring occasionally making sure nothing burns at the bottom. You can add little water to the chicken to deglaze the pan and avoid the meat from burning.

  • Add another 1/4 cup of fried onions, green chillies and cook for another 5 mins. The gravy for this curry should be thick and not too runny. However, you can adjust the gravy consistency to your liking by adding more water, if needed.

  • Once the chicken is cooked through, remove from heat.

Serve hot alongside white rice.

We loved this style of chicken curry and hope so do you!

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