Murgi’r aam kasundi - Chicken in mango mustard

Name: Murgi’r aam kasundi - Chicken in mango mustard
Cuisine: British
Ingredients: 1 unripe mango, medium size; 1 garlic; 5 green chilies; 5 tsp mustard powder; 3 tbsp plain yogurt; 1 tsp turmeric; 2 tbsp oil; to taste Salt; 10 pieces chicken wings - you can use any cut of chicken; 1 medium onion, finely chopped; 1 small onion; 8 green chilies or as per heat tolerance levels; 1 tsp turmeric powder; 2 tsp sugar; to taste Salt

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

This recipe is inspired by saffrons streaks

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

This recipe is inspired by saffrons streaks

Saved

Ingredients

Mango mustard sauce :
1unripe mango, medium size
1garlic
5green chilies
5 tspmustard powder
3 tbspplain yogurt
1 tspturmeric
2 tbspoil
to tasteSalt
For chicken :
10 pieceschicken wings - you can use any cut of chicken
1medium onion, finely chopped
1small onion
8green chilies or as per heat tolerance levels
1 tspturmeric powder
2 tspsugar
to tasteSalt

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Steps

1

Mango mustard sauce : Blend together the unripe mango, garlic, green chilies, mustard powder, yogurt, salt, turmeric and oil until it blends nicely.
2

Grind the small onion and half of green chilies together. Marinate the chicken with half of mango mustard sauce and onion-green chili paste. Add salt if requires. Marinate the chicken for at least an hour.
3

In a pan heat 2 tablespoon oil, fry the chopped onions til it slightly changes color. Add the marinated chickens (with the marinate) in batches, coating it well. Keep braising the chicken in high heat til chicken absorb a faint brown hue.
4

Lower the heat to medium, add rest of sauce, turmeric powder, sugar and chop rest of the green chilies. Mix it well. Braids it for few more minutes til the oil oozes out.
5

Cover the chicken with just enough hot water. Put the lid on and steam cook the chicken until the chicken are cooked.
6

This chicken goes very well with paratha, rotis or even with plain rice.