Kosha Moorgi

Kosha Moorgi is the stuff dreams are made of. Cooked slowly, deep and rich, this preparation is often done with goat meat, but chicken also works. It is a dish meant for Sundays and ultimate celebrations.Kosha Moorgi is cooked with extreme care and precision and often the time needed puts it out of my realm of cooking. Until, I discovered a pressure cooker hack. Who knew? Here is hack on the traditional that tastes almost as good as the original.


1/4 cup of oil (mustard oil goes a long way in deepening the flavor)2 large red onions, thinly sliced1 and 1/2 tablespoons freshly grated ginger4 pods of garlic, minced2 teaspoons ground cumin1 tablespoon ground coriander1 teaspoon red cayenne pepper more or less to taste1 large stick cinnamon (about 3 inches, broken into smaller pieces)4 to 5 cloves4 to 5 green cardamoms, bruised3 pounds of chicken on the bone cut into small pieces (or 2 pounds of boneless skinless chicken thighs)3 to 4 bay leaves1/2 teaspoon turmeric6 to 8 baby potatoes peeled1 and 1/2 teaspoon salt or to taste2 teaspoons sugar2 tablespoons beaten yogurt3 green chilies (such as Serrano), mincedOptional GarnishesThinly sliced red onionsSliced Green Chilies

Full recipe: Kosha Moorgi

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