Kosha Moorgi

Kosha Moorgi

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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