Recipe: Tasty Bengali mustard chicken

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

1. Prepare 1 teaspoon of salt.
2. You need 1/2 kg of Chicken.
3. You need 1/2 teaspoon of turmeric, ground.
4. You need 1/4 teaspoon of chilli powder.
5. You need 2 tablespoons of yellow mustard seeds.
6. Prepare 1 tablespoon of black mustard seeds.
7. Prepare 1 of green chilli, chopped.
8. Prepare 3 tablespoons of coconut.
9. It's 1/4 cup of water.
10. It's 2 tablespoons of mustard oil.
11. Prepare 2 of cloves.
12. You need 1 1/2 teaspoons of sugar.
13. Prepare 2 of whole green chilies (optional).
14. It's 1/2 cup of yoghurt.
15. 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

1. 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..
2. Grind the soaked mustard seeds with the green chilli, coconut and water..
3. 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)..
4. Stir fry chicken for 5-6 minutes, until cooked through. (For additional flavor, add 2-3 whole green chilies at this point.).
5. Now lower the heat, add mustard paste and cover. Stir occasionally. Allow to cook for 4-5 minutes..
6. 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.

How to Prepare Delicious Chettinad Chicken Curry

Chettinad Chicken Curry.

You can have Chettinad Chicken Curry using 25 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chettinad Chicken Curry

1. It's 1 kg of Indian desi chicken.
2. It's 300 gm of Madras onions, sliced.
3. You need 2 tbsp of ghee.
4. Prepare 1/2 tsp of turmeric powder.
5. You need To taste of Salt.
6. Prepare 15 of curry leaves.
7. Prepare of For masala paste.
8. You need 2 tbsp of coriander seeds.
9. You need 1 1/2 tsp of cumin seeds.
10. Prepare 1 tsp of black peppercorns.
11. It's 1 tbsp of fennel seeds.
12. It's 5 of cloves.
13. You need 4 of green cardamons.
14. Prepare 2 of star anise.
15. Prepare 1 inch of cinnamon bark.
16. Prepare 2 of stone flower (kalpasi/dagad phool).
17. You need 5 of red chilli (spicy but not colour).
18. Prepare 1 of bay leaf.
19. You need 1-2 of strings of mace.
20. It's 7-8 of cashewnuts.
21. It's 10 cloves of garlic.
22. It's 1 inch of ginge sliced.
23. Prepare 1/4 tsp of Fenugreek seeds.
24. Prepare 1 tsp of tamarind pulp.
25. It's 1/2 cup of fresh grated coconut.

Chettinad Chicken Curry instructions

1. Firstly clean the chicken. My personal preference is desi chicken but you can use broiler or english chicken. Add half a lemon juice and turmeric powder. Mix it well and let it marinade for atleast half an hour.
2. Slice the onions. Accumulate all the spices for the spice mix masala paste. Dry roast all the masala, except for Fenugreek seeds and grated coconut. Midway add the garlic and ginger and roast till the spices are well roasted and brown. Remove it in a plate and allow it to cool. This is essential for the brown colour of the gravy. Dry roast the coconut till it turns brown..
3. Transfer the roasted spices and coconut along with the garlic and ginger to a mixer grinder. Add the Fenugreek seeds along with the tamarind, add some water and make a fine paste..
4. In a pot or a kadhai add ghee and let it heat on high flame. Add the sliced onions and saute it till it becomes soft. Add the curry leaves and saute it till it starts turning brown. Add the chicken at this stage and stir well for 4-5 mins. The chicken will release water and it will evaporate during this process. Add the masala paste and stir well. Use water to use every bit of the masala paste in the grinder. Add 3-4 cups of water. Add salt as per taste..
5. Let it come to a boil on high flame and then cover the lid and let it simmer on medium flame. After 10 mins stir and check the chicken. Cover the lid and let it cook for another 10 mins till the chicken is perfectly cook. Desi chicken should take 25-30 mins while broiler chicken would take about 20 mins. Turn off the gas and let the chicken sit in the pot so that chicken is cooked to perfection and the flavours get absorbed in the chicken. Serve it with steamed rice..

Easiest Way to Cook Appetizing Simple Chicken Curry With Twist

Simple Chicken Curry With Twist.

You can have Simple Chicken Curry With Twist using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Simple Chicken Curry With Twist

1. Prepare 1/2 of desi Chicken clean and washed.
2. You need 1 bowl of Tomato paste.
3. You need 2 of Onion finely sliced.
4. You need 2 tbsp of Oil.
5. You need 1/2 bowl of Coconut paste.
6. It's 1/2 tbsp of Ginger Garlic paste.
7. Prepare 1/4 tbsp of Salt.
8. It's 1 tbsp of Chilli powder.
9. Prepare 1/2 tbsp of Chicken masala.
10. It's 1 tsp of Turmeric powder.
11. Prepare 1 of Lemon juice.
12. You need handfull of Coriander leaves chopped.
13. You need handfull of Curry leaves fried and crushed.
14. You need as needed of Water.

Simple Chicken Curry With Twist instructions

1. In pan heat oil add onion in it and fry till light brown in colour..
2. Add coconut paste, tomato paste and ginger garlic paste mix well and fry for 3 min.
3. Add turmeric powder mix well add salt and chilli powder mix well.
4. Add chicken mix well add water as required for curry mix well close lid cook for 10 min on low flame..
5. After 10 min add coriander leaves, chicken masala and lemon juice mix well close lid again cook for 5 min..
6. Now add fried and crushed curry leaves mix well cook for 2 min. then close gas flame..
7. Simple chicken curry is ready to eat..