Recipe: Moorgi Kosha

Rating: 4.8 stars based on 1910 reviews


  • 3 tbsp oil
  • 1 red onion, thinly sliced
  • salt, to taste
  • 1 bay leaf
  • 3 tbsp water, divided
  • 1 tbsp turmeric
  • ½ tsp chilli powder, or to taste
  • ½ tsp paprika
  • 2 tbsp ground ginger
  • 2 tbsp minced garlic
  • 1kg chicken breast chunks (or chicken thighs)
  • 1 tomato, thinly sliced
  • ¼ tsp sugar
  • 3 pods cardamom, lightly crushed
  • 3 cloves
  • 1 (5cm) cinnamon stick
  • 1 tbsp ghee
  • 1 tbsp ground coriander
  • large bunch fresh coriander, finely chopped


  • Heat the oil in a wok or casserole over high heat.
  • Add 1/3 of the onion, sprinkle a little salt and fry for a few minutes, or until golden brown and crispy.
  • Remove from oil and set aside on kitchen paper.
  • Add the bay leaf and the rest of the onions to the oil. Season with a little salt, and fry until golden brown.
  • Add a spoonful of water and stir so that the onions break down – the water should turn a caramel colour.
  • Add the turmeric, chilli, paprika, ginger and garlic; stir well.
  • Reduce heat to medium high.
  • When the fat leaves the sides, add a spoonful of water, and stir again.
  • Add the chicken and the sliced tomato.
  • Season with salt and sugar; stir.
  • Add the cardamom, cloves, cinnamon, ghee and a spoonful of water.
  • Reduce heat to low, cover and simmer for 30 or 35 minutes.
  • Remove the lid, if there is water left in the pan, raise the heat to medium.
  • Add the ground coriander and cook until all the water has evaporated (or you can leave as much sauce as you like).
  • Spoon onto serving plates and sprinkle with fresh coriander and the reserved fried onions.
  • Serve with naan or basmati rice.


This template modified by (c) Adrian Teakdesk.