Shorshe Murgi | Bengali Shorshe Chicken | Chicken in Curried Mustard Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Chicken: 1 kg, with bone
  • Garlic clove: 8-10
  • Ginger: 2”
  • Black mustard seeds: 4 tbs + ¼ tsp
  • White mustard seeds: 3 tbs + ¼ tsp
  • Green chili: 8-10
  • Turmeric powder: 2 tsp
  • Kashmiri Red chili powder: ½ tsp
  • Salt: 2 tsp
  • Sugar: 1 tsp
  • Coconut milk: 200ml
  • Warm water: ¼ cup
  • Mustard oil: ½ cup
Instructions
  1. Wash and clean chicken pieces and pat dry with kitchen towels.
  2. Soak both mustard seeds (reserve ¼ tsp of each) and 5-7 chilis in ¼ cup warm water for 15 mins. and blend into smooth paste without additional water. Don’t grind more than three times as mustard seeds tend to get bitter in taste in case of over grinding.
  3. Add turmeric & chili powder with salt and 2 tbsp of mustard oil into the mustard paste and mix well.
  4. Marinate the chicken with this mustard mixture, cover and leave it to rest for 30 mins.
  5. Take a deep bottomed large pan and heat rest of the mustard oil. When the oil is smoking hot switch off the flame and add reserved mustard seeds and one slightly slitted green chili.
  6. Turn he flame on and add marinated chicken pieces one by one into the pan. Shake off the marinade from each chicken piece before adding to pan. Reserve the marinade that will be needed later.
  7. Fry chicken pieces on medium flame till chicken turn golden brown in colour from both sides. Flip chicken pieces couple of time for even cooking on both sides. It will take 8-10 mins.
  8. Once chicken is browned add reserved marinade to the pan and cook on high flame for 3-5 mins or until oil floats on top.
  9. Now add coconut milk over chicken and mix well. Once bubbles begin forming cover the pan and allow to cook for 10 mins on simmer.
  10. After 10 mins check if chicken is done; if not cook for another 5-7 mins. Add sugar and adjust seasoning at this point.
  11. Continue cooking on high flame until curry reaches to personal preference. I cook it further until oil floats back on top.
  12. Switch off the flame, add more green chilli, cover and keep on stand by for another 10 mins.
  13. Serve hot Shorshe Murgi with steamed rice. Enjoy!
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/shorshe-murgi-recipe/