Bengali mustard chicken

Name: Bengali mustard chicken
Cuisine: Indian
Ingredients: 1 teaspoon salt; 1/2 kg Chicken; 1/2 teaspoon turmeric, ground; 1/4 teaspoon chilli powder; 2 tablespoons yellow mustard seeds; 1 tablespoon black mustard seeds; 1 green chilli, chopped; 3 tablespoons coconut; 1/4 cup water; 2 tablespoons mustard oil; 2 cloves; 1 1/2 teaspoons sugar; 2 whole green chilies (optional); 1/2 cup yoghurt; As needed chopped coriander for garnish (optional)

Ilavarasi Vetri Venthan @cook_16676327

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Ilavarasi Vetri Venthan @cook_16676327

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Ingredients

1 teaspoonsalt
1/2 kgChicken
1/2 teaspoonturmeric, ground
1/4 teaspoonchilli powder
2 tablespoonsyellow mustard seeds
1 tablespoonblack mustard seeds
1green chilli, chopped
3 tablespoonscoconut
1/4 cupwater
2 tablespoonsmustard oil
2cloves
1 1/2 teaspoonssugar
2whole green chilies (optional)
1/2 cupyoghurt
As neededchopped coriander for garnish (optional)

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Steps

1

Soak mustard seeds in a quarter cup of water for 20 minutes.
Cut chicken in the meantime into 1-11/2 inch chunks. Marinate cut chicken with salt, turmeric and red chilli powder.
2

Grind the soaked mustard seeds with the green chilli, coconut and water.
3

Heat mustard oil in a wok or deep frying pan on medium heat. Add sugar, and sauté for about 30 seconds until sugar caramelizes. Add cloves, stir and add chicken. (Don’t wait to long on sugar as the oil is very hot and sugar may crystallize again).
4

Stir fry chicken for 5-6 minutes, until cooked through. (For additional flavor, add 2-3 whole green chilies at this point.)
5

Now lower the heat, add mustard paste and cover. Stir occasionally. Allow to cook for 4-5 minutes.
6

Garnish with chopped coriander if desired. Serve with rice.