Chicken flavoured with mustard (Sarson Ka Murg) recipe
ingredients
1 kg (2.2 lb) Chicken, cut into 4 pieces
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
5 tbsp (75 ml) 2 1/2 fl oz Mustard (sarson) oil
1 tsp (3 g) Mustard seeds (rai)
1 tsp (3 g) Fenugreek (methi) seeds
3 tsp (15 g) Red chilli paste
Salt to taste
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tsp (4 g) Mustard powder
1 tsp (2 g) Garam masala
3 tbsp (12 g) Mint (pudina) leaves, chopped
100 g (3 1/4 oz) Green coriander (hara dhaniya), chopped
3 tbsp Green chillies, chopped
100 g (3 1/4 oz) Tomatoes, chopped
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
5 tbsp (75 ml) 2 1/2 fl oz Mustard (sarson) oil
1 tsp (3 g) Mustard seeds (rai)
1 tsp (3 g) Fenugreek (methi) seeds
3 tsp (15 g) Red chilli paste
Salt to taste
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tsp (4 g) Mustard powder
1 tsp (2 g) Garam masala
3 tbsp (12 g) Mint (pudina) leaves, chopped
100 g (3 1/4 oz) Green coriander (hara dhaniya), chopped
3 tbsp Green chillies, chopped
100 g (3 1/4 oz) Tomatoes, chopped
method
1. Apply half the ginger-garlic pastes and salt on the chicken pieces; keep aside.
2. Heat the mustard oil in a pan; add mustard seeds and fenugreek seeds and saute till they crackle. Add red chilli paste, the remaining ginger and garlic pastes, salt, cumin powder, coriander powder, mustard powder, and garam masala.
3. Prepare a paste by blending together mint, green coriander, and green chillies and add to the pan.
4. Add chicken pieces to the gravy and cook till the oil separates. Add a little water; cook on low heat for 15-20 minutes or till done.
5. Remove from heat and garnish with tomatoes.
2. Heat the mustard oil in a pan; add mustard seeds and fenugreek seeds and saute till they crackle. Add red chilli paste, the remaining ginger and garlic pastes, salt, cumin powder, coriander powder, mustard powder, and garam masala.
3. Prepare a paste by blending together mint, green coriander, and green chillies and add to the pan.
4. Add chicken pieces to the gravy and cook till the oil separates. Add a little water; cook on low heat for 15-20 minutes or till done.
5. Remove from heat and garnish with tomatoes.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
