Bengali mustard chicken. In this rustic Bengali chicken curry chicken is cooked using Mustard Paste and of course in Mustard Oil. And the bold pungent punch of mustard is balanced with the heat from fresh green chilli and mild sweetness from coconut milk. Marinate cut chicken with salt, turmeric, and red chili powder.
This is a very delicious chicken curry, where the chicken is slow cooked with onions and mustard garlic gravy. It's an ideal accompaniment to rice or roti. It is a pungent paste of mustard seeds, spices and mustard oil, which gives the same zing to your palate like wasabi. You can have Bengali mustard chicken using 15 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Bengali mustard chicken
- Prepare 1 teaspoon of salt.
- You need 1/2 kg of Chicken.
- You need 1/2 teaspoon of turmeric, ground.
- You need 1/4 teaspoon of chilli powder.
- You need 2 tablespoons of yellow mustard seeds.
- Prepare 1 tablespoon of black mustard seeds.
- Prepare 1 of green chilli, chopped.
- Prepare 3 tablespoons of coconut.
- It's 1/4 cup of water.
- It's 2 tablespoons of mustard oil.
- Prepare 2 of cloves.
- You need 1 1/2 teaspoons of sugar.
- Prepare 2 of whole green chilies (optional).
- It's 1/2 cup of yoghurt.
- You need As needed of chopped coriander for garnish (optional).
From fish chop to chicken cutlet and to egg roll - 'kasundi' is a must accompaniment/condiment for almost every Bengali snack. Mustard is an acquired taste because of its high pungency and bitterness and few will appreciate this in chicken curries. But you have to be Bengali to appreciate the true essence of mustard and in my myopic vision, only Bengalis know how to handle the mustard and its heat. Bengali Doi Murgi or Bengali Chicken Curry is a delicious bengali style chicken curry where chicken is cooked in a spicy yogurt sauce..
Bengali mustard chicken instructions
- 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..
Mustard oil is also loaded with tons of health benefits, from promoting heart health to improving blood circulation, making it an ideal oil to cook with. For preparing the gravy, heat a kadai (wok) and pour the mustard oil into it How to make Kosha Murgir Mangsho Recipe. But here 'Chicken in Curried Mustard Sauce' would be more appropriate to describe this village style Bengali Chicken Curry. It's one of the oldest chicken preparations from rural Bengal which is getting extinct in the path of fusion cooking. Traditionally this rustic chicken curry was cooked in matir hanri (earthen pots) but.
