Recipe: Eating on a Dime SHORSHE MURGI(CHICKEN in CURRIED MUSTARD SAUCE)

Alfred Diaz
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Recipe: Eating on a Dime SHORSHE MURGI(CHICKEN in CURRIED MUSTARD SAUCE)
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Recipe: Eating on a Dime SHORSHE MURGI(CHICKEN in CURRIED MUSTARD SAUCE) Delicious, fresh and tasty.

SHORSHE MURGI(CHICKEN in CURRIED MUSTARD SAUCE). Shorshe Murgi literally means Mustard Chicken. But here 'Chicken in Curried Mustard Sauce' would be more appropriate to describe this village style Bengali Chicken Curry. It's not another fusion dish which has been whipped up in fancy kitchen. #ChickenRecipes Shorshe Murgi literally means Mustard Chicken.

Traditionally this rustic chicken curry was cooked in matir hanri (earthen pots) but.

Shorshe Murgi: Chicken Cooked in a Zesty Mustard Sauce Shorshe Murgi is a chicken curry with bold Bengali flavors.

Aroma of hot green chili peppers, freshly ground mustard and mustard oil intensely speak of Bengali cuisine and this chicken curry has all of them simmering in the post.

You can cook SHORSHE MURGI(CHICKEN in CURRIED MUSTARD SAUCE) using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of SHORSHE MURGI(CHICKEN in CURRIED MUSTARD SAUCE)

  1. Prepare 250 grams of Chicken -.

  2. You need 2 tablespoons of Black+White mustard seeds each.

  3. It’s 1/4 tea spoon of White mustard seeds.

  4. Prepare 6 of Green chillis(slit).

  5. Prepare 1 tea spoon of Turmeric powder.

  6. It’s 1 tea spoon of Kashmiri Red chilli powder.

  7. Prepare 3 table spoon of Mustard oil.

  8. It’s 1 tea spoon of Sugar.

  9. Prepare to taste of Salt.

  10. You need of Little warm water.

Simmer until the sauce is thick enough to coat the chicken and the chicken is cooked through.

Serve garnished with the green chillies and coriander.

Shorshe Murgi is a chicken curry with bold Bengali flavors.

Aroma of hot green chili peppers, freshly ground mustard and mustard oil intensely speak of Bengali cuisine.

SHORSHE MURGI(CHICKEN in CURRIED MUSTARD SAUCE) step by step

  1. Wash and clean chicken pieces and pat dry with kitchen towels..

  2. Soak both mustard seeds in warm water for 15 minutes and blend into smooth paste without additional water.Marinate the chicken with this mustard paste along with turmeric powder,chilli powder,salt and 1 tablespoon of mustard oil..

  3. Cover and leave it to rest for 30 minutes..

  4. 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 white mustard seeds and two slitted green chilis..

  5. Turn the 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..

  6. 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..

  7. Once chicken is browned add reserved marinade to the pan and cook on high flame for 3 mins or until oil floats on top.Now add little water and cook for another 5 mins.Add sugar and adjust seasoning at this point..

  8. Continue cooking on high flame until curry reaches to personal preference..

  9. Add rest of the green chillis and keep on stand by for another 5 minutes..

  10. Switch off the flame;serve hot Shorshe Murgi with steamed rice, mustard oil and green chillies..

Add the chicken and turn so it is well coated with the paste and spices.

Simmer until the sauce is thick enough to coat the chicken and the chicken is cooked through.

Serve garnished with the green chillies and coriander.

Add the chicken and turn so it is well coated with the paste and spices.

Simmer until the sauce is thick enough to coat the chicken and the chicken is cooked through.