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Shorshe Murgi

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  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Total time: 35 minutes
  • Serves: 4

As the name goes, this chicken dish with mustard sauce is just amazing! Mustard oil has a very distinct taste of its own and that is what makes this dish absolutely mouth-watering. Although different kinds of cooking oils are available in the market, nothing matches the taste and aroma of this wonderful oil. So, here's presenting to you a scrumptious delicacy from the Bengali cuisine – Shorshe Murgi.

Ingredients

  • 500 gm of chicken – cleaned and cut into pieces
  • 3 tsp ginger-garlic paste (equal portions of ginger and garlic, preferably freshly made)
  • Salt
  • 1 ½ turmeric powder
  • 3 tbsp Mustard Oil
  • ¼ tsp of Kalonji (Nigella seeds)
  • 10 slit green chilli
  • 3 tbsp Kasundi
  • ½ cup of thick Coconut Milk (more if you want more coconut flavour)
  • ½ cup water (or as required)

For Kasundi

  • 4 tbsp Mustard seeds (equal mix of brown and yellow mustard seeds) - washed and strained
  • 1 cup of grated raw Mango
  • 5 fat cloves of garlic - chopped
  • 8-10 hot green chilli - chopped
  • 3-4 tbsp of water
  • 2-4 tbsp mustard oil
  • A pinch of turmeric

Preparation

Part 1 – Marination

Take the clean pieces of chicken and add 1 tsp ginger-garlic paste, salt, turmeric and 1 tsp mustard oil. Mix everything well so that all the chicken pieces are coated evenly. Cover and set aside.

Part 2 – Kasundi

Take you blender and throw in all the ingredients apart from turmeric, salt and mustard oil. Blend till it becomes a nice paste. Now add the remaining three things and blend together. Kasundi is ready! Keep this aside for now.

Part 3 – Cooking

  • Heat 3 tbsp Mustard Oil.
  • Add Kalonji and 5 slit green chillies. When they splutter, add 2 tsp of ginger-garlic paste.
  • Cook for a minute and add the marinated chicken pieces.
  • Sprinkle some more turmeric powder.
  • Sauté everything till the chicken pieces turn golden yellow. (The chicken might release water. So continue to cook till the water evaporates.)
  • Then add 3 tbsp Kasundi.
  • Mix well and cook for couple more minutes.
  • Next, add ½ cup of thick Coconut Milk, ½ cup water, salt to taste and 5 more slit green chillies. Mix well, cover and cook till the chicken is tender.
    Reduce the gravy till it becomes thick.
  • Finally, drizzle 1 tbsp of mustard oil over the cooked dish.

Shorshe Murgi is ready! Serve it with steaming rice and enjoy the wonderfully pungent taste and aroma of mustard.