“Shorshe chicken” – Authentic Bengali Chicken in Mustard Gravy)

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)

“Shorshe chicken” – Authentic Bengali Chicken in Mustard Gravy)

Recipe by Ushakal GroupCourse: Main CourseCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 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

  • Cloves 8

  • Peppercorns 8

  • 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.

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