This is a long awaited recipe, which I was thinking of sharing for quite a long time. The inspiration of this dish is from ‘Thakur Barir Ranna’ by Purnima Thakur. There it is mentioned as ‘Mangsho Shosrshebata Diye’ meaning Mutton cooked with mustard paste. I have made a little change in the recipe and instead of mutton I cooked with chicken and added few more ingredients. Now I prefer to cook this recipe with boneless chicken but if you wish, you can cook this recipe with the bones. I would suggest to cook with boneless chicken if you want the gravy to be thick just to coat the chicken and a little thin gravy if you cook with the bones on. It is really a tasty recipe if you like Bengali cuisine as only Bengalis like the pungent smell of mustard oil and paste. Here goes the recipe…
- Chicken – 1 kg (Boneless – Cut into small pieces)
- Yogurt – 100 gms
- Onion – 3 big (Finely sliced)
- Ginger Paste – 1 ½ Tbsp
- Garlic Paste – 2 Tbsp
- Red Chili Powder – 1 tsp
- Cumin Powder – 1 Tbsp
- Turmeric Powder – ½ tsp
- Mustard Oil – 4-5 Tbsp
- Salt – To taste
- Sugar – 1 tsp
- Black Mustard Seeds – 2 Tbsp
- Yellow Mustard Seeds – 2 Tbsp
- Green Chilies / Hot Green peppers – 7-8
- Wash and pat dry the chicken pieces with kitchen towel.
- Take a big mixing bowl. Add chicken pieces, turmeric powder, red chilli powder, cumin powder, yogurt, ginger paste, garlic paste, salt, sugar and 2 Tbsp mustard oil. Mix all very well and keep marinated for 4-5 hours or atleast for 2 hours.
- Soak yellow and black mustard seeds in lukewarm water for 30 minutes.
- After 30 minutes grind both seeds in a grinder adding 2 green chilli and little salt. Do not over run the blender; the mustard could turn into bitter taste. Once it is done, set it aside.
- Take a big heavy bottomed pan and heat 3 Tbsp of mustard oil.
- Add sliced onion and fry until they turn translucent.
- Add marinated chicken and start sautéing. Keep the pan closed and stir in between.
- Normally you need not to add water to cook the chicken as chicken releases lot of water when cooked on low fire.
- After 15-20 minutes when chicken is almost done add mustard paste to the chicken and stir everything in and mix well.
- Scrape the bottom of the pan in between if needed. Keep the fire on low. If you require a little gravy add ½ cup of warm water at this point.
- After 5 minutes add, slit green chilli and 1 tsp of raw mustard oil. Switch off the flame and let it rest for 10-15 minutes.
- Serve hot with steamed rice or roti.