Shorshe Murgi: Indian Chicken Curry With Mustard Paste

Shorshe Murgi is not for weak hearts.....Yes  a gentle reminder that mustard oil is known for it's pungency, strong smell and flavour and we Bengalis can't live without it !! There are some particular dishes in which we use only mustard oil. One word of caution though, people who are averse to mustard may find it too hot to handle, you can replace with vegetable oil but taste would not be the same . But no harm in taking the challenge and once you are used to the taste then enjoy this spicy hot chicken curry.
 
Ingredients:
1 kg Chicken Boneless (I have used here 750 gms)
3 tbsp Mustard oil / vegetable oil
2-3 Onions, ground to paste
4-5 Green chilies, slit
1/4 cup Mustard seeds paste (I used both black and white)
2 tbsp Curd
1 big Tomato, ground to paste
1 tbsp Ginger
2 tbsp Garlic
2 Black cardamons
4 Green cardamoms
4 Cloves
1/2 " Cinnamon stick
1 tsp Turmeric powder
1/2tsp Red chilly powder 
1 1/2 cups of Water
 Salt to taste

Method:
Wash chicken pieces and pat them dry with a kitchen towel. Apply half of onion paste, curd, red chilli powder, salt, ginger and garlic, mix it thoroughly. 

Cover and keep it aside for half an hour. In a pressure cooker heat mustard oil on high flame, when smoky reduce the heat and add cardamoms, cloves and cinnamon stick. Let them crackle and then add remaining onion paste.

 Fry on low heat till it changes to light pink color. Add marinated chicken fry on low flame for next 10 minutes. By now the water will tend to dry up from the curd. Add green chillies, turmeric and red chilly powder and fry a little. Cover and cook on low flame and keep stirring from time to time to avoid getting it burnt from the bottom. Ideally this should take 15 minutes. When it leaves oil add tomato paste and cook on medium flame. 

When the oil floats and the chicken looks golden brown add water and boil on high flame till first boil. Close the lid of cooker and simmer on low flame for 10-12 minutes or till first whistle comes. Switch off the burner and let the steam pass off. Add mustard paste and stir well to mix thoroughly and simmer 5 more minutes. Just remember after adding mustard paste if you cook it for longer time you may get the bitter taste later. So remove from flame and garnish with green chillies. Serve hot with steamed rice.

If you enjoyed this post and would love to read our posts regularly then you may LIKE our  facebook page. You can also contact me via email: hamareerasoi.deepa@gmail.com