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 hot steamed rice, plain biryani, pulao, jeera rice, chapatti, paratha or naan. So check out the step by step pictorial recipe to prepare it.
- 500 gms. chicken, curry cut
- 1 cup yoghurt
- 2-3 tbsp. kasundi (bottled mustard paste)
- 1 tbsp. ginger-garlic paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tbsp. roasted coriander-cumin powder
- 2+2 tbsp. mustard oil
- 2 bay leaves
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1 large onion, chopped
Marinate the chicken with ginger-garlic paste, yoghurt, 2 tbsp. oil, kasundi and all the dry spices overnight or for a minimum of 3 hours.
Heat remaining oil in a pan and temper with bay leaf, cardamoms, cinnamon and cloves. Sauté for a few seconds.
Add the onion and fry till light brown. Then add the marinated chicken and cook, covered on a medium flame till dry.
Add 1/2 cup water and continue to simmer, covered, till the gravy thickens to a desired consistency and the chicken turns soft.
Serve either with hot steamed rice, jeera rice, plain biryani, pulao or any Indian bread.