Chicken kassa recipe is a beloved dish in the eastern states of India, particularly in Odisha and West Bengal. In Bengal it is often called Murgir Kosha Mangsho. This semi-dry chicken preparation features pieces of chicken cooked in a thick, spicy masala until the oil separates and the flavors concentrate. It pairs wonderfully with steamed rice, rotis, parathas or naan and is commonly found on restaurant menus across the region. Vegetarian variants such as aloo kassa and gobi kassa are also popular.
The terms “Kassa”, “Kasha” or “Kosha” describe a cooking technique in which the spice base is cooked slowly until the masala is roasted, aromatic and releases oil. Recipes vary by household and region; the version below is straightforward and does not require marination or rich ingredients like coconut, cashews, yogurt or cream. The chicken is first roasted gently in the masala and then simmered in its own juices over low heat until tender.
This easy Chicken Kassa makes a great weeknight meal—serve it with rice, dal and a simple kachumber salad for a satisfying lunch or dinner.
Recipe
Chicken Kassa recipe | Murgir Kosha Mangsho
Ingredients
- 500 gms chicken (bone-in)
- 3 tablespoon mustard oil
- 1 bay leaf
- 1 slit green chili
- 3 large onions finely chopped
- 2 tablespoon ginger-garlic paste
- ½ medium tomato grated
- Salt to taste
- ⅓ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 3 tablespoon mustard oil (for cooking)
- ¼ cup water
- ¼ teaspoon garam masala powder
- ¼ teaspoon Kasuri methi (dry fenugreek leaves)
- 2 tablespoon coriander leaves finely chopped
Instructions
- Heat 3 tablespoons of mustard oil in a pan. Add the bay leaf, slit green chili and the chopped onions. Sauté on medium heat until the onions turn golden brown.
- Add the ginger-garlic paste and sauté for 2–3 minutes until the raw aroma disappears.
- Stir in turmeric and red chili powder and cook briefly to roast the spices.
- Sprinkle 1–2 tablespoons of water and stir, about a minute, to prevent the spices from burning.
- Add the grated tomato and salt. Cook until the oil begins to separate from the masala.
- Add cumin powder and coriander powder, mixing well into the masala.
- Pour in 2–3 tablespoons of water, cover with a lid and cook for a minute to bring the masala together.
- Add the chicken pieces and sauté for 2 minutes over medium heat so they get coated with the masala.
- Cover and cook the chicken on low flame until fully cooked and tender, stirring occasionally. Add 1–2 tablespoons of water if needed, but keep the dish relatively dry.
- Once the chicken is cooked, sprinkle garam masala, chopped coriander and crushed Kasuri methi. Turn off the heat, mix gently, cover and let it rest for 5 minutes.
- Serve the Chicken Kassa hot with rice, roti, paratha or naan.
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values will vary depending on the exact ingredients and brands you use. For precise nutritional data, consult a registered dietitian or use a nutrition calculator with your exact quantities.