First Up: In a large mixing bowl- Marinate the washed & clean chicken pieces with the entire aforesaid marination spices, mixtures & ground masalas along with the seasonings mentioned too- Coat it nicely all along- Cover & Set Aside for at least 3-4 hrs time, as I always do say overnight marination is always the best- However, this time, I too didn’t have sufficient time to keep it in the overnight marinations but I ensured that it stays in the same for more than 5-6 hrs time

Next: Prepare the rest all other ingredients aforesaid for the recipe- To be readily available while cooking-
For that, dry roast the sesame seeds, allow it to cool down completely before blending it into a fine & smooth paste-
Also, soak the poppyseeds, both the mustards seeds & the melon seeds for at least 30-45 mins time before blending it into a smooth thick paste with some salt & fresh green chillies

Once both the pastes are done & ready- Now, mix with it the master stroke of this dish- the famous Bengali Mustard Sauce: KASUNDI 👇🏻

Mix it nicely with it to set aside for its later use in the recipe while cooking-
Heat up a heavy bottomed wok/kadhai/pan/vessel over the medium-high flame- Add in the mustard oil to it & allow the oil to fumigate nicely first & turn pale 👇🏻

Once that’s done: Throw in it the Tempering Spices & let them splutter & go aromatic- Add in the finely sliced onions, sauté until it turns translucent & quite softer- In goes the finely chopped green chillies, 3G Paste & sauté continues until the raw smell of the same goes off completely & they’re all nicely yet quite gently golden browned in colour- In goes the seasonings & dry spices too while stirring continuously while the sauté is continued

Time to add in it the marinated chicken pieces & the flame goes in the high for sometime now-
As it’s seen 👇🏻that marinated chicken with the yoghurt & rest all other ingredients has released sufficient water in it-
Hence, the flame need be on the high to recede this water content in the same so that we can sauté & cook it with our gravy mixtures perfectly well until everything’s well combined, blended & perfectly incorporated 👇🏻

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Once the water is reduced & the Chicken seems to be well sautéed while already half cooked in the process- Flame gets back to the medium again-
Check on the seasonings part & adjust if it’s called for-
Now onwards, cook it on the medium-low flame by covering the pan while stirring occasionally in between to prevent it catching the bottom of the pan at any point for about 15 mins time at least or until it’s done nicely & turns out to be soft & juicy enough

Once the oil starts separating & surfaces upto the pan- Add into it the Mustards-Poppyseeds & KASUNDI mixtures- Mix everything well together until nicely combined and well blended together-
Cover it back to cook for another 5-7 mins time while stirring occasionally again in between as this mixture will tend to stick to the pan quite easily hence it’s used as & when the chicken is almost done but make sure that its raw smell doesn’t remain in the masala gravy else it’d not taste good

Once that’s all are done: Add in some raw KASUNDI in the top, as well as raw mustard oil to enhance its flavours & aroma even more & quite strongly-
Flame goes off while, it’s all been given a really good mix altogether to be well combined & finely infused to be justly incorporated in the gravy mixtures along with the chicken...

Keep it in its standing position for another 10-15 mins time before serving it piping hot with the equally piping hot steamed rice-
As that’s how it usually & normally goes with us- the typical BONGS-
However, it equally goes well along with any kinds of the Indian Breads, Pulao, Jeera or Fried Rice 🍚 or similar....

Transfer it to a separate serving bowl or platter-
Garnish it your own very way…A MUST TRY FOR SURE for all the Non-veg. Friends out therein & I’mein not only sure but confident enough that you’ll fall in love with this dish & just can’t stop yourself from trying it out simply once…!!!
Relish this DELISH unique dish from my land…