Monday, 29 December 2014

Shorshe Murgi(Chicken in mustard gravy)

The gravy is light,thin,soothing yet sharp in taste!Perfect for Winter lunch!
Chicken(Curry cut):1.5 kg
Beaten card:100 gm
Black mustard powder:2 heaped tbsp(I used Sunrise mustard powder, or, Black mustard paste:1.5-2 tbsp
Mustard oil:5 tbsp
Finely chopped onion:2,large
Green chilies:3-4,cut into halves
Red chili:1
Bay leaves:1-2
Turmeric powder:1 tsp
Sugar:2 tsp
Salt to taste
Hot water:2 cups

Make a smooth paste of beaten curd,mustard powder/paste,2 tbsp of oil,turmeric powder,salt and one tsp of sugar.

Marinate the chicken pieces with this paste for at least 2 hours(I kept it overnight).

Heat oil and temper with chilies and bay leaves.

Fry the onion slices with a tsp of sugar till they become light brown.

Add the marinated chicken and cook till the rawness is gone.

Add 2 cups of hot water(or little more),check the seasoning and cook till the chicken is done.

Serve with hot,steamed rice.

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