Chicken Besara

Name: Chicken Besara
Total time: 2700 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 500 gm Chicken; 1 1/2 cup chopped onion; 2 cup chopped tomatoes; 1/2 cup cooking oil; 1 cup plain yogurt or curd; 1 tablespoon giner garlic paste; 1 teaspoon kashmiri red chilli powder; 1 teaspoon cumin powder; 1 teaspoon turmeric powder; 1 teaspoon coriander powder; 1 teaspoon garam masala; to taste salt; 1 tablespoon chopped fresh cilantro; 1/2 cup water; 1 1/2 tablespoon mustard seed; 1 tablespoon cumin seed; 2 Dry Chilli; 1/2 cup water; to taste salt

Sandeep @cook_23172283

Bangalore

Chicken besara (in Odia ) is a chicken curry where chicken is cooked with mustard sauce.
#myfirstrecipe

Sandeep @cook_23172283

Bangalore

Chicken besara (in Odia ) is a chicken curry where chicken is cooked with mustard sauce.
#myfirstrecipe

Saved

Ingredients

45 mins

2-3 servings

Chicken Curry
500 gmChicken
1 1/2 cupchopped onion
2 cupchopped tomatoes
1/2 cupcooking oil
1 cupplain yogurt or curd
1 tablespoonginer garlic paste
1 teaspoonkashmiri red chilli powder
1 teaspooncumin powder
1 teaspoonturmeric powder
1 teaspooncoriander powder
1 teaspoongaram masala
to tastesalt
1 tablespoonchopped fresh cilantro
1/2 cupwater
Mustard Sauce
1 1/2 tablespoonmustard seed
1 tablespooncumin seed
2Dry Chilli
1/2 cupwater
to tastesalt

Saved

Steps

45 mins

1

First will prepare the mustard sauce. Soak the mustard seed, cumin seed and dry chilli in water for 10 mins.
2

Add the soaked ingredient, 1 teaspoon salt and 2 table spoon water into a mixture and grind it. Keep aside.
3

Heat the oil in a kadai over medium flame.
4

Add the chopped onion to the oil and stir until the onion turns translucent, about 8 minutes.
5

Add the ginger garlic paste, cumin powder, turmeric powder, coriander powder, kashmiri red chilli powder and 1 tablespoon of water into the onion mixture. Allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture.
6

Add the chicken to the kadai. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
7

Cover the kadai and simmer until the chicken are no longer pink in the center and the juices run clear, about 20 minutes.
8

Add the mustard sauce and cook for another 10 mins. Now it's ready to serve.