INGREDIENTS:
Chicken - 250grams
Black+White mustard seeds-2 tablespoons each
White mustard seeds - ¼ tea spoon
Green chillis(slit) - 6
Turmeric powder - 1 tea spoon
Kashmiri Red chili powder - 1tea spoon
White mustard seeds - ¼ tea spoon
Green chillis(slit) - 6
Turmeric powder - 1 tea spoon
Kashmiri Red chili powder - 1tea spoon
Mustard oil - 3 table spoon
Sugar - 1 tea spoon
Sugar - 1 tea spoon
Salt to taste
Little warm water.
Little warm water.
Method:
Wash and clean chicken pieces and pat dry with kitchen towels.
Soak both mustard seeds in warm water for 15 minutes and blend into smooth paste without additional water.Marinate the chicken with this mustard paste along with turmeric powder,chili powder,salt and 1 tablespoon of mustard oil.
Soak both mustard seeds in warm water for 15 minutes and blend into smooth paste without additional water.Marinate the chicken with this mustard paste along with turmeric powder,chili powder,salt and 1 tablespoon of mustard oil.
cover and leave it to rest for 30 minutes.
Take a deep bottomed large pan and heat rest of the mustard oil. When the oil is smoking hot switch off the flame and add white mustard seeds and two slitted green chilis.
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 to pan. Reserve the marinade that will be needed later.
Fry chicken pieces on medium flame till chicken turn golden brown in colour from both sides. Flip chicken pieces couple of time for even cooking on both sides.It will take 8-10 mins.
Once chicken is browned add reserved marinade to the pan and cook on high flame for 3 mins or until oil floats on top.
Now add little water and cook for another 5 mins.Add sugar and adjust seasoning at this point.
Continue cooking on high flame until curry reaches to personal preference.
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 to pan. Reserve the marinade that will be needed later.
Fry chicken pieces on medium flame till chicken turn golden brown in colour from both sides. Flip chicken pieces couple of time for even cooking on both sides.It will take 8-10 mins.
Once chicken is browned add reserved marinade to the pan and cook on high flame for 3 mins or until oil floats on top.
Now add little water and cook for another 5 mins.Add sugar and adjust seasoning at this point.
Continue cooking on high flame until curry reaches to personal preference.
Add rest of the green chillis and keep on stand by for another 5 minutes.
Switch off the flame;serve hot Shorshe Murgi with steamed rice, mustard oil and green chillies.
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