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14 August, 2017 05:08:57 PM
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Mustard Chicken

Independent Online/Times Of India
Mustard Chicken

Mustard Chicken is a delectable chicken recipe that uses ingredients easily available in the kitchen. It is spicy and flavourful and has a unique taste and aroma due to mustard oil and mustard paste which are added to this dish during the cooking process. Typically a Bengali recipe, it also is made widely in other parts of Eastern India like Bihar and Orissa with slight variations. If you are unable to handle the pungency of mustard oil, you can add a few grains of sugar while heating the oil. Mustard Chicken goes well with rice and chapati and can be made on weekends and on days you want to enjoy a chicken dish with a difference. Happy Eating!

INGREDIENTS

1 kilograms chicken legs
5 onion
1 tablespoon garlic paste
2 tomato
1 1/2 tablespoon mustard paste
1 tablespoon sugar
1 cinnamon stick
1/2 teaspoon cumin seeds
3 tablespoon mustard oil
2 teaspoon ginger paste
4 green chilli
1 teaspoon garam masala powder
1 pinch powdered turmeric
2 teaspoon salt
5 green cardamom
1 bay leaf


How to make Mustard Chicken

Step 1
Wash and put the chicken pieces in a big bowl, add the onion (grate them first), ginger and garlic paste and mix well. Cover and set it aside for about an hour.

Step 2
Heat the pan, pour oil and when it smolders, put the sugar and let it char.

Step 3
It will give a golden colour to the food. Now cumin, bay leaf, cardamon and cinnamon and allow them to crackle. When a nice aroma starts emanating from the oil, slit the green chillies and fry a little. Keep the flame low or the chillies will burn and impact the taste.

Step 4
Roughly chop the tomatoes and fry them over gentle flame for a minute. Once the tomatoes form a gravy, put the marinated chicken into the pan.

Step 5
Keep the heat low, and keep on frying. It would take about 15 minutes. Keep on frying and toss and turn the chicken pieces, till the oil gets separated.

Step 6
Add salt and turmeric. When the chicken becomes golden in colour, add half cup of water. If you feel the gravy is too thick, add a bit more.

Step 7
Cover the pan and let it simmer for about 20 minutes, make sure to toss and turn the chicken pieces in between.

Step 8
When you feel it is cooked, add the mustard seed pastes to the curry and mix it well. Let it boil for a minute and your dish is ready. It is important to add the mustard paste at the end to retain its aroma. Serve sizzling hot with steamed rice or hot rotis.

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Editor : M. Shamsur Rahman

Published by the Editor on behalf of Independent Publications Limited at Media Printers, 446/H, Tejgaon I/A, Dhaka-1215.
Editorial, News & Commercial Offices : Beximco Media Complex, 149-150 Tejgaon I/A, Dhaka-1208, Bangladesh. GPO Box No. 934, Dhaka-1000.

Editor : M. Shamsur Rahman
Published by the Editor on behalf of Independent Publications Limited at Media Printers, 446/H, Tejgaon I/A, Dhaka-1215.
Editorial, News & Commercial Offices : Beximco Media Complex, 149-150 Tejgaon I/A, Dhaka-1208, Bangladesh. GPO Box No. 934, Dhaka-1000.

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