Mustard Chicken is a mouth-watering dish that uses ingredients easily available in the kitchen. It is spicy, hot, seasoned and flavourful and has an exceptional taste and smell because of mustard oil and mustard paste which are added to this dish during the cooking procedure. If you can’t deal with the sharpness of mustard oil, you can include a couple of grains of sugar while heating the oil. Mustard Chicken goes well with rice and chapati and can be made on ends of the week and on days you need to appreciate a chicken dish with a difference. Happy Eating!
Mustard Chicken Recipe
Preparation Time: 15 mints
Cooking Time: 40 minutes
- 1 kilograms chicken legs
- 5 onions
- 1 tablespoon garlic paste
- 2 tomatos
- 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 squeeze powdered turmeric
- 2 teaspoon salt
- 5 green cardamom
- 1 bay leaf
Procedure To Cook
Wash and put the chicken pieces in a bowl, include the onion (grind them first), ginger and garlic paste and blend well. Cover and put it aside for about 60 minutes.
Heat up the pan, pour oil and when it seethes, put the sugar and allow it to discolor.
It will give a light golden color to the dish. Now cumin, bay leaf, cardamon and cinnamon and enable them to sizzle. At the point when a nice smell coming from the oil, cut the green chillies and fry a bit. Keep the fire low or the chillies will burn and affect the taste.
Chop the tomatoes and fry them over delicate fire for a moment. When the tomatoes will form a sauce, put the marinated chicken into the pan.
Keep the heat low, and continue searing. It would take around 15 minutes. Continue browning and thrash around the chicken pieces, till the oil gets separated.
Mix salt and turmeric. At the point when the chicken gets light golden color, include half cup of water. If you feel the sauce is excessively thick, include more water.
Cover the pan and let it stew for around 20 minutes, make a point to thrash around the chicken pieces in the middle.
When you feel it is cooked, add the mustard paste to the curry and blend it well. Give it boil for a minute and your dish is prepared. It is important to add the mustard paste at the end to retain its fragrance. Serve sizzling hot mustard chicken with steamed rice or hot rotis.