Mugir Kosha (Chicken Kosha)

Ingredients:

1kg medium-sized chicken pieces on the bone
2 potatoes, peeled and halved
6 medium-sized onions, sliced
2 medium-sized tomatoes, finely diced
4 green chillies, finely chopped
6 garlic cloves, peeled
125ml (1/2 cup) thick curd, well-beaten with a whisk
2 tsp coriander powder
3 tsp cumin powder
1 tsp turmeric powder
2 tsp sugar (1 tsp for caramelizing at the beginning, and balancing the flavours at the end)
125ml (1/2 cup) oil

For the Ginger-Garlic Paste:
8 garlic cloves, peeled
5cm (2 in) piece of ginger, peeled
4 green chillies
2 dried red chillies
1/3 tsp salt (or to taste)
1 dry Kashmiri red chilli

Whole Spices for Tempering:
3cm (1 in) piece of cinnamon stick
2 bay leaves
2 red chillies
1 tsp black pepper
6 green cardamom pods
4 cloves
1 tsp cumin seeds

Method:

Bring a pan of salted water to a boil. Add the potato halves and cook, covered for 15 minutes over high heat.

Soak the dried red chillies in hot water for 15 minutes. Once they have soaked, combine the ingredients for the ginger-garlic paste in a wet and dry spice grinder or food processor. Process until you have a smooth paste, adding a little of the chilli soaking liquid, as necessary.

Once the potatoes are cooked, drain in a colander and set aside.

Place your wok or curry pan over medium heat. Once hot add the mustard oil and wait until it begins smoking. Add the drained potatoes and fry over medium heat until they become golden in colour (5-10 minutes). Remove and set aside

Reduce the heat to low and wait for 30 seconds to cool. Prepare the tempering. Add the cinnamon stick, bayleaf and black pepper and allow it to fry for 10-15 seconds. Now add the cloves, red chillies and cardamom pods and give it a nice stir. After another 30 seconds, add the cumin seeds.

Once the cumin seeds start to crackle and the red chillies have turned brown or black, add the first tsp of sugar. Allow this sugar to caramelize. When the sugar starts changing to golden brown, add in the onions.

Immediately add the coriander powder. (Note that coriander powder takes the longest to cook, and hence we add it immediately after adding in the onions. Don't worry, this is a tried and tested method).

Once the onions begin to caramelize and turn brown, add the finely chopped green chillies and finely chopped garlic. Stir well to combine then add the ginger-garlic paste. Fry until the paste starts to turn brown then add the chicken pieces.

Cook, stirring constantly, to prevent the ingredients from sticking to the base of the wok. Continue cooking for 10 minutes then add the turmeric and cumin powders. Stir well to coat the chicken pieces in the mixture. Continue cooking for 5 minutes then add the curd (this needs to be well whisked until smooth before adding as this helps prevent curdling).

Keep stirring to prevent the ingredients from sticking to the base of the wok. When the chicken is about 80% done, add the chopped tomatoes. Stir well to combine and cook until the tomatoes turn mushy and begin to break down. Now add the salt and potato.

Continue cooking for 5 minutes more before stirring in the remaining sugar. Stir well to combine, bring to a simmer and cook for a few minutes more.

Take off the heat and allow to cool for 15-20 minutes.

Serve accompanied by rice, roti, fried rice, poori, or luchi