Chicken is one of the high-protein foods that are frequently consumed by people around the world. Having chicken-based food can assist people in losing weight and building muscle. Today, I wanted to present you with a chicken dish that I absolutely love preparing. Mustard chicken curry, also known as shorse murgi, is a Bengali delicacy. Chicken curry with mustard is a juicy, flavorful, tender, and fragrant meal. The essence of the dish is its marination which is unusual and results in a delicious flavor. The taste of coconut milk is enhanced by the distinct flavors of mustard and chili paste.
Shorshe Murgi refers to Mustard Chicken. However, ‘Chicken in Curried Mustard Sauce’ might be a better description for this Bengali Chicken Curry found in traditional villages. It is one of the classic chicken recipes from rural Bengal that is becoming endangered as fusion cooking takes over. This rustic chicken curry was traditionally prepared in matir hari (earthen pots), however, in the age of the frying pan, most of us are unable to cook in earthen pots. Nevertheless; the chicken, a pungent zing of ground mustard, an ecstasy of shredded coconut, a searing aggression of chilies, a sinful dip of mustard oil, a loving blend, and a patient steam – the whole combination leads to a one-of-a-kind recipe!
What precisely is mustard powder?
The mustard powder is made by roasting the mustard seeds and crushing them into a fine powder. Like the black mustard powder derived from black mustard seeds, it also comes in a few different varieties and is more prone to variance than white mustard powder made from brown or yellow mustard seeds. It is also noted that powdered mustard powder is a classic ingredient since it may be used in almost any cuisine.
Mustard seeds are a renowned ingredient in Indian cuisine. These little seeds have a strong flavor and a pungent odor. Mustard Powder is a common technique to include mustard in many culinary preparations. It may be obtained from either brown or black mustard seeds. It has a strong odor when compared to the other mustard seeds, and it is also highly beneficial and nourishing to our health.
This dish is very easy to prepare. Throughout centuries, rural Bengal people enjoy cooking this meal with basic ingredients, little effort, and more flavors. This Shorshe Chicken with Shada Bhat, Shorsher Tel ar Kancha Lonka or Morich is popular among them (rice, mustard oil, and green chili). This country-style chicken curry is also available at roadside food booths known as ‘Bhater Dokan’ along Bengal’s highways. They make a few versions of this distinctive Bengali Chicken Curry based on the local palate. Local adaptations of centuries-old Shorshe Murgi include adding chopped onion and tomatoes or substituting the coconut milk with daber jol (tender coconut water).
This ‘Shorshe Chicken’ has recently been adapted into our new weekend Chicken Curry. What is the Reason?
- It’s really rich, which Bengalis seek on weekend lunch menus.
- There are very few ingredients and minimal prep work
- It takes around 30 minutes to bring shorshe murgi from the Kadai to your plate.
- There is no need for “koshano” (Cooking slowly with the spices only), which is a requirement for a weekend chicken curry.
And if none of these arguments convince you,
5. The Shorshe Chicken Bengali Chicken Curry offers spice as well as incredible flavors that you have been unfamiliar with.
Serving And Storage
Shorshe Chicken is best served with Bhat, Shorsher Tel, and Kancha Lonka (rice, mustard oil, and green chili).
Excess Mustard Chicken may be refrigerated for 3-5 days in an airtight container.
On one of my weekly off days, I prepared it along with some steamed rice and was ready to settle down to eat when I realized that there was no time crunch. I didn’t feel compelled to get ready and go to work, so if I could make a deal with the filthy dishes, I could squeeze out a few times to make it. And I did just that.
I hope you will try this at home and enjoy it. Don’t forget to share this easy authentic recipe with your family and friends and check other recipes.
Ingredients
- 1 pcs whole chicken cut into small pieces
- 1.5 tbsp Garlic paste
- 1.5 tbsp Ginger paste
- 3 tbsp Mustard seeds
- 4-5 pcs Green chili
- 2 tsp Turmeric powder
- ½ tsp Red chili powder
- 2 tsp Salt
- 1 tsp Sugar
- 200 ml Coconut milk
- ¼ cup Warm water
- ½ cup Mustard oil
- Coriander Leaves
Instructions
- Wash and clean chicken pieces.
- Soak mustard seeds (keep ¼ tsp of each) and chilis in ¼ cup warm water for 15 mins. and blend into a smooth paste without adding water. Don’t grind more than three times as mustard seeds tend to get bitter in taste in case of over-grinding.
- Add turmeric & chili powder with salt and 2 tbsp of mustard oil into the mustard paste and mix well.
- Marinate the chicken with this mustard mixture, cover, and leave it to rest for 30 mins.
- Take a deep-bottomed large pan and heat the remaining mustard oil. When the oil is smoking hot, switch off the flame and add reserved mustard seeds and one slightly slitted green chili.
- 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 it to the pan. Reserve the marinade that will be needed later.
- Fry chicken pieces on medium flame till chicken turns golden brown in color from both sides. Flip chicken pieces a couple of times to even cook on both sides. It will take 8-10 mins.
- Once the chicken is browned add reserved marinade to the pan and cook on high flame for 3-5 mins or until oil floats on top.
- Now add coconut milk over chicken and mix well. Once bubbles begin forming, cover the pan and allow to cook for 10 mins on simmer.
- After 10 mins check if the chicken is done; if not cook for another 5-7 mins. Add sugar and adjust the seasoning at this point.
- Continue cooking on high flame until curry reaches personal preference. I cook it further until the oil floats back on top.
- Switch off the flame, add more green chili, and cover and stand by for another 10 mins.
- Garnish it with coriander leaves.
- Serve hot Shorshe Murgi with steamed rice. Enjoy!
