Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, bengali mustard chicken. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
A pungent healthy chicken recipe from Bengal made with ground mustard seeds and green chilies. Quick, easy and a family favourite. Shorshe Chicken is a spicy yet extremely flavourful Bengali Chicken Curry.
Bengali mustard chicken is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Bengali mustard chicken is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook bengali mustard chicken using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Bengali mustard chicken:
- Make ready 1 teaspoon salt
- Make ready 1/2 kg Chicken
- Take 1/2 teaspoon turmeric, ground
- Get 1/4 teaspoon chilli powder
- Take 2 tablespoons yellow mustard seeds
- Get 1 tablespoon black mustard seeds
- Prepare 1 green chilli, chopped
- Prepare 3 tablespoons coconut
- Take 1/4 cup water
- Get 2 tablespoons mustard oil
- Take 2 cloves
- Get 1 1/2 teaspoons sugar
- Take 2 whole green chilies (optional)
- Get 1/2 cup yoghurt
- Prepare As needed chopped coriander for garnish (optional)
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. Grind the seeds along with one green chilli and water in a small blender to get a grainy yellow paste. While the mustard seeds are soaking, rub the fish fillets with half a teaspoon turmeric and salt.
Instructions to make Bengali mustard chicken:
- 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.
Curry powder, lemon juice, honey and mustard make a lip-smacking sauce for paprika-sprinkled chicken that is cooked in the microwave. The made-in minutes main dish is a favorite with my family, and I'm sure it will be with yours, too. -Tina Footen, Nampa, Idaho. See more ideas about Recipes, Chicken recipes, Indian food recipes. Bengali cuisine (Bengali: বাঙালি খাবার) is a culinary style originating in Bengal region in the eastern part of the Indian subcontinent, which is divided between Bangladesh and the Indian states of West Bengal, Tripura and Assam's Barak Valley. There is an emphasis on fish, vegetables, and lentils served with the staple rice.
So that’s going to wrap it up for this special food bengali mustard chicken recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
