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Tuesday, 4 August 2015

Mustard Chicken (Chicken Kasundi - Bengali Style)


             Here is my version of a very easy and equally delicious chicken curry in mustard sauce. I used the bottled kasundi paste and if you do not have one, you can add some homemade ground mustard paste. The end result was a yummy chicken gravy which can be relished either with plain steamed rice, plain biryani, pulao, jeera rice, chapatti, paratha or naan. Please check below a step by step guide with pictures to prepare it.





  • 500 gms. chicken, curry cut
  • 3/4 cup yoghurt
  • 2-3 tbsp./ kasundi (bottled mustard paste)
  • 1 tssp. ginger-garlic paste
  • 1-2 green chilies, slit
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tbsp. roasted coriander-cumin powder
  • 2-3 tbsp. mustard oil
  • 1 bay leaf
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 2-3 onion, sliced
  • 1-2 tbsp. coriander leaves, chopped






          Marinate the chicken with ginger-garlic paste, yoghurt, salt, turmeric powder, red chili powder, coriander-cumin powder and kasundi for 2-3 hours.

          Heat oil in a pan and temper with bay leaf, cardamoms, cinnamon and cloves. Saute for a few seconds. 

          Add the onions and fry till light brown. Add the marinated chicken and green chilies. Cook, covered on a medium flame till dry. 

          Add 1/2 cup water and continue to simmer till the gravy thickens slightly and the chicken turns soft. Adjust the water according to the consistency required. 

          When done, add the coriander leaves and mix well. Serve either with plain steamed rice, jeera rice, khushka, pulao or any Indian bread.





                      Marinate the chicken with ginger-garlic paste, yoghurt, salt, turmeric
                      powder, red chili powder, coriander-cumin powder and kasundi for 2-3
                      hours.






                       Heat oil in a pan and temper with bay leaf, cardamoms, cinnamon and
                       cloves. Saute for a few seconds. 



                               Add the onions and fry till light brown. Add the marinated chicken and green chilies. Cook, covered on a medium flame till dry. 



        Add the marinated chicken and green chilies. 



Cook, covered on a medium flame till dry. 



                        Add 1/2 cup water and continue to simmer till the gravy thickens
                        slightly and the chicken turns soft. Adjust the water according to 
                        the consistency required. 





                      When done, add the coriander leaves and mix well. Serve either with
                      plain steamed rice, jeera rice, khushka, pulao or any Indian bread.








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