Chicken Kosha Recipe Without Marination | Hotel-Quality Bengali Chicken Curry That Beats скачать в хорошем качестве

Chicken Kosha Recipe Without Marination | Hotel-Quality Bengali Chicken Curry That Beats

Impress everyone with this new, hassle-free Chicken Kosha recipe that tastes and looks better than hotel or ceremony house food – no marination needed, just mix and cook for a rich, spicy Bengali chicken curry that's finger-licking good! From Rondhon Porichoy's latest video, this no-fail method uses simple pastes and everyday spices for a creamy, vibrant gravy with tender chicken that's perfect for rice, polao, roti, or paratha. Beginner-friendly, chemical-free, and ready in under 30 minutes, it's packed with cashew richness, Kashmiri chili color, and authentic flavors from thorough sautéing (kasha). Ideal for family dinners, gatherings, or when you want restaurant-style results at home – the secret is in the layered spices and resting time for maximum taste. Follow this easy recipe and watch your chicken turn mutton-like in appearance! *Ingredients (serves 4-5, using 600g chicken):* Chicken: 600g (washed, bone-in or boneless; no marination required) Mustard oil: 3 large spoons (for cooking) Whole garam masala: To taste (cardamom, cinnamon, cloves) Dried red chilies: 2-3 Bay leaves: 2-3 Onion paste: From 2 large onions (grated or blended finely) Ginger-garlic paste: To taste (about 1-2 tsp) Tomato paste: Large amount (from 2-3 tomatoes, blended) Chili paste: Large amount (for spiciness, adjust to taste) Cashew nut paste: From 10-12 cashews (ground with a little water for creaminess) Turmeric powder: To taste Cumin powder: To taste Coriander powder: To taste Kashmiri chili powder: To taste (for vibrant red color) Salt: To taste Sugar: A little (to balance flavors) Homemade chicken masala: 1/3 spoon (first addition) Sour yogurt: 2 spoons (whipped for tenderness) Water: A little for grinding + hot water for gravy (add sparingly) Coriander leaves: Chopped handful (for garnish) *Step-by-Step Recipe with Timestamps:* 00:00 - Introduction: Why this no-marination Chicken Kosha rivals hotel or ceremony food – simple pastes and sautéing for amazing flavor; subscribe to Rondhon Porichoy! 00:24 - Prep Chicken: Wash 600g chicken thoroughly and set aside – no need to marinate for quick cooking. 00:35 - Heat Oil & Temper: Pour 3 large spoons mustard oil into a pan; add whole garam masala, dried chilies, and bay leaves – stir lightly on medium flame. 00:51 - Add Onion Paste: Mix in onion paste from 2 large grated onions; sauté well. 01:02 - Incorporate Ginger-Garlic: Add ginger-garlic paste and blend thoroughly with onion for deep flavor. 01:11 - Tomato & Chili Pastes: Stir in large amounts of tomato paste and chili paste; mix everything uniformly. 01:22 - Cashew Paste: Add cashew nut paste (10-12 nuts ground with water); sauté for 2 minutes until aromatic. 01:36 - Spices & Masala: Add turmeric, cumin, coriander powders, Kashmiri chili, salt, and a little sugar; grind with a splash of water into a smooth masala. 01:51 - Sauté Masala: Cook until oil separates; add the washed chicken and mix well. 02:07 - Chicken Masala & Yogurt: Stir in 1/3 spoon homemade chicken masala and 2 spoons whipped sour yogurt; sauté for 5 minutes on medium-high flame. 02:34 - Initial Cooking: Add a little water, cover (Dhaka) for 1-2 minutes, then stir; repeat for 5-6 minutes total to tenderize chicken. 02:54 - Add Hot Water: After second Dhaka, pour just enough hot water (not cold) for gravy; cover and cook 5 minutes until chicken is nearly done. 03:10 - Final Masala: Check gravy (it should pull away); add more chicken masala for extra flavor. 03:18 - Garnish & Rest: Sprinkle chopped coriander leaves; turn off heat and let rest 5-6 minutes for flavors to meld. 03:29 - Serving: Enjoy hot with rice, fried rice, polao, roti, or paratha – vibrant, spicy, and irresistible! Pro Tips: Use pastes for all veggies and spices (no chunks) for even cooking and superior taste – blend finely for smooth integration. Sauté the masala until oil releases to build depth; mix ginger-garlic well with onions first. Add chicken masala twice (midway and end) for layered aroma. Use only hot water to keep the dish warm and prevent dilution. Knead/mix chicken thoroughly for 5 minutes initially to infuse spices. Perform Dhaka (cover-stir-cover) stages to cook evenly without excess water – keep gravy thick. Resting off-flame is crucial for tenderness. This method skips marination for speed but delivers juicy results. Customize spice with more chili paste; stores in fridge for 2 days and reheats well. Fully natural, no preservatives – healthier than takeout! If you love this video, like, comment your results, and share with cooking friends! Subscribe to 15MinuteHomeMeals for more easy Bengali recipes and hit the bell icon for notifications #ChickenKosha #ChickenKoshaRecipe #BengaliChickenCurry #NoMarinationChicken #HotelStyleChicken #RondhonPorichoy #EasyChickenRecipe #SpicyChickenKasha #BengaliCooking #QuickChickenCurry #ChickenMasala #HomemadeChicken #CeremonyFood #IndianNonVeg #BeginnerRecipe