Shorshe Murgi/Mustard Chicken Curry

This is an exiting yet very forgiving recipe! Bengalis love curries made with freshly ground mustard paste mostly with variety of fish and seafood. Unlike fish and seafood, I never tested Mustard Chicken Curry while growing up; in fact it was not popular back then. When I became a full-fledged home chef after moving to US, I started exploring so many new dishes  either I heard from others or saw in the magazine. The first time I thought of trying chicken curry with mustard paste, I knew it would taste great. Indeed it produced a lip smacking pungent, spicy and bit tangy chicken curry that goes well with rice and sometimes I love to pair with Gondhoraj Pulao and Ghee Bhat.

This mustard gravy is a little different. Only 5 main ingredients were used,  mustard paste, some julliened onion, little garlic paste, yogurt and mustard oil, along with turmeric, salt and chilies. The touch of the mustard oil drizzle at the end makes the difference! Those who love pungent flavor of  mustard paste and mustard oil must try this wonderful chicken curry.

Ingredients~ 

(US customary units) 

2 1/2 lb. bone-in chicken pieces

2 1/2-3 tbsp mustard Seeds(half each, soaked in hot water for 30 minutes, and make a smooth paste) 

1/4 cup reduced fat strained yogurt

1/2 cups julliened onions

1 tsp garlic paste

2 fresh chilies, thinly chopped

5-6 fresh hot red and green chilies

1 tsp salt or to taste

1/2 tsp turmeric powder

1/4 tsp paprika(optional)

1/4 cup mustard oil 

2 cups hot water

Fresh cilantro leaves for garnishing

Method~

Marinate chicken pieces with yogurt, little salt, turmeric and paprika  for at least one hour. Heat oil in a large pan over medium heat. Saute onion until soft, then add in chopped chilies, garlic paste and cook for a couple of minutes. Add in mustard paste and cook for 2-3 minutes on low heat, stirring continuously. Add in chicken pieces and saute until everything is mixed well and the chicken pieces are semi cooked through for about 10 minutes. Keep stirring to avoid sticking to the bottom. Once chicken mixture dries out and releases oil, add hot water, salt and turmeric. Bring it to the boil then reduce the heat to low medium and let it simmer covered  for 10 more minutes stirring in between. Check for it doneness and adjust gravy consistency as required. Taste and adjust the seasonings. Add fresh chilies and drizzle mustard oil. Turn off heat and cover for 5 minutes to infuse flavors into the curry before serving! Garnish with cilantro and serve with plain rice or polao.

Happy Cooking!