Shorshe Murgi (Chicken with Mustard Sauce)

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…

Ingredients:

  • 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

Steps:

  1. Wash and pat dry the chicken pieces with kitchen towel.
  2. 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.
  3. Soak yellow and black mustard seeds in lukewarm water for 30 minutes.
  4. 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.
  5. Take a big heavy bottomed pan and heat 3 Tbsp of mustard oil.
  6. Add sliced onion and fry until they turn translucent.
  7. Add marinated chicken and start sautéing. Keep the pan closed and stir in between.
  8. Normally you need not to add water to cook the chicken as chicken releases lot of water when cooked on low fire.
  9. After 15-20 minutes when chicken is almost done add mustard paste to the chicken and stir everything in and mix well.
  10. 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.
  11. 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.
  12. Serve hot with steamed rice or roti.
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