Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, bengali mustard chicken. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
A pungent healthy chicken recipe from Bengal made with ground mustard seeds and green chilies. Quick, easy and a family favourite. A pungent healthy chicken recipe from Bengal made with ground mustard seeds and green chilies.
Bengali mustard chicken is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Bengali mustard chicken is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook bengali mustard chicken using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Bengali mustard chicken:
- Get salt
- Take Chicken
- Prepare turmeric, ground
- Prepare chilli powder
- Get yellow mustard seeds
- Get black mustard seeds
- Prepare green chilli, chopped
- Get coconut
- Get water
- Take mustard oil
- Get cloves
- Make ready sugar
- Get whole green chilies (optional)
- Prepare yoghurt
- Make ready chopped coriander for garnish (optional)
Watch my elaborated step by step video recipe of Shorshe Murgi aka Chicken cooked in Curried Mustard. Read the entire recipe and Notes carefully before you start cooking. Today's Recipe - Mustard Chicken / Sorshe Murgi Mustard Chicken is a delectable chicken recipe that uses ingredients easily available in the kitchen. Inspired by Bengali cuisine, these mustardy grilled chicken skewers take ordinary tandoori chicken to a whole new level.
Steps to make Bengali mustard chicken:
- Soak mustard seeds in a quarter cup of water for 20 minutes. - Cut chicken in the meantime into 1-11/2 inch chunks. Marinate cut chicken with salt, turmeric and red chilli powder.
- Grind the soaked mustard seeds with the green chilli, coconut and water.
- Heat mustard oil in a wok or deep frying pan on medium heat. Add sugar, and sauté for about 30 seconds until sugar caramelizes. Add cloves, stir and add chicken. (Don’t wait to long on sugar as the oil is very hot and sugar may crystallize again).
- Stir fry chicken for 5-6 minutes, until cooked through. (For additional flavor, add 2-3 whole green chilies at this point.)
- Now lower the heat, add mustard paste and cover. Stir occasionally. Allow to cook for 4-5 minutes.
- Garnish with chopped coriander if desired. Serve with rice.
You will love the mustard and the typical Bengali spice mix Panchphoran that make this chicken so flavourful and special. The spicy chicken in dry gravy comes with sinfully caramelised onion, fragrance of ginger and a hint of cardamom. This recipe brings back memories redolent from the streets of Kolkata. Serve Bengali Kosha Murgir Mangsho with steamed rice along with Aloo Parwal Sabzi Recipe (A Classic. Overnight marination in the refrigerator works best.
So that’s going to wrap it up with this exceptional food bengali mustard chicken recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
