Shorshe chicken is a delicious, tangy, succulent chicken pieces in a golden gravy of mustard along with the hot touch of slit green chilies and a few drops of pure mustard oil. Enjoy this delicacy with hot steamed plain rice.
“Shorshe chicken” – Authentic Bengali Chicken in Mustard Gravy)Course: Main CourseCuisine: IndianDifficulty: Medium
Chicken drumsticks 8
Chicken curry cut 1 kg
Curd 3 tbsp
Bay leaves 2
Cinnamon stick one inch 1
Green cardamoms 8
Black cardamom 1
Freshly ground mustard seed paste 3 tbsp
Kasundi, a sour mustard paste available in Bengali stores, ½ cup
Salt for the gravy according to taste
Salt for marination 2.5 tsp
Green chilies halved 6
Sugar optional ½ tsp
Turmeric powder 1 tsp
Onion chopped finely 2 cups
Garlic paste 2 tbsp
Ginger paste 1.5 tsp
Warm water 3.5 cups
Mustard oil ½ cup + 2 tbsp for marination
- Marinate the chicken for 4 hours with 2 tbsp mustard oil, curd, turmeric powder, 2.5 tsp salt and half of the ginger-garlic paste.
- Heat oil in a deep-bottomed kadai or wok. When the oil starts to give out smoke, reduce the flame and add the bay leaf, cinnamon, green cardamoms, black cardamom, cloves and peppercorns.
- After a minute, add the rest of the ginger and garlic pastes mixed with 2 tbsp water. Sauté continuously. After a few seconds, add the onions and 1 tsp salt. Sauté for around 20 min, or until the onions are very soft and lose their crunch completely.
- Now add the marinated chicken pieces, minus the marinade.
- Cook first on a high flame for around 10 min. Then reduce the flame and cook covered, until the oil leaves the edges of the kadai this takes around 20 min.
- Add the mustard seed paste and the kasundi. Keep sautéing for around 3 min on a low flame. Add the sugar and the green chilies. Sauté for 5 min.
- Add the warm water and stir the jhol. Let it come to a boil. Now check the seasoning. If needed, add the salt at this stage.
- Cover the jhol and let it boil on a simmered flame for 10 min. Give the dish a standing time of atleast an hour for best results.