Monday 9 July 2018

Recipe 30: Chicken 2 Ways: Spicy Dry and Curry

I always look out for tricks to make the same old recipe into a new one. This time I tried and successfully was able to make two completely different dishes from one recipe.

So, non-vegetarians ! Here's a great recipe for chicken masala or kosha chicken as Bengalis say and chicken gravy for you.


  1. 1 kilo chicken (cut into medium size pieces)
  2. 3 medium size onions
  3. 1 medium tomato
  4. 2 inch ginger chunk
  5. 6-7 garlic cloves
  6. 5-6 green chillies
  7. 1/2 cup sour yogurt
  8. 1/2 cup dhania or coriander leaves chopped
  9. 1 star anise
  10. 2 sticks of dalchini or cinnamon
  11. 5 laung or cloves
  12. 10 kali mirch or black pepper corn or 2 tsp. black pepper powder
  13. 3 elaichi or cardamom
  14. 1 tbsp. dhania or coriander powder
  15. 1 tbsp. zeera or cumin powder
  16. 2 tsp. haldi or turmeric
  17. 2 tsp. red chilly powder
  18. Salt to taste
  19. Vegetable oil for cooking

Method for Kosha/Dry Chicken:

In a mixer-grinder, add 2 onions, tomato, curd, ginger, garlic, green chilies, star anise, dalchini, elaichi, laung and black peppercorns.
Make a smooth paste and marinate the chicken with it along with few dhania leaves for overnight.
At the time of preparation, heat oil in a heavy bottom vessel or kadhai and fry 1 sliced onion till golden brown.
Meanwhile, make a slurry of red chilly powder, haldi, salt, dhania powder and zeera powder with some water.
Add the masala slurry to the fried onions and cook the spices till the oil separates.
Add the chicken along with its marination.
On high heat cook the chicken well and keep scraping the bottom of the vessel and pick up the brown bits from time to time.
The salt will make chicken to let its juice out. So no need for additional water.
After 10 minutes, lower the heat and cover.
Cook the chicken till its completely done.
After the chicken cooks, sprinkle from dhania leaves and lemon juice.
You will be left a dry masala and spicy chicken dish that is best with chapati, naan, kulcha, puri or just as it is as snacks.

Method for Chicken Curry:

With just two additional ingredients the above recipe can be converted into a dish that goes best with any form of rice like pulao, biryani, steam rice, etc.
After the chicken is almost done, add water to your desired consistency and increase the salt. Bring it to a boil and cook till oil separates and forms a layer on top of the gravy.


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