Chicken Kasundi (Mustard Chicken - Bong style)

Name: Chicken Kasundi (Mustard Chicken - Bong style)
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 gm. chicken; 1 cup yoghurt; 2-3 tbsp. kasundi (bottled mustard paste); 1 tbsp. ginger-garlic paste; salt to taste; 1/2 tsp. turmeric powder; 1 tbsp. red chili powder; 1 tbsp. roasted coriander-cumin powder; 2+2 tbsp +2 tbsp. mustard oil; 2 bay leaves; 1 "cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1 onion

Bethica Das @kitchen_flavours

Sharjah (UAE)

#rr - Here is my version of a very easy and equally delicious chicken curry in mustard sauce. It will really hit the spot for lovers of the traditional Bengali mustard condiment. I used the bottled kasundi paste and if you do not have one, you can add some homemade ground mustard paste. The end result was a yummy chicken gravy which can be relished either with hot steamed rice, plain biryani, pulao, jeera rice, chapatti, paratha or naan

Bethica Das @kitchen_flavours

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Ingredients

30 minutes

3 servings

500 gm. chicken
1 cupyoghurt
2-3 tbsp.kasundi (bottled mustard paste)
1 tbsp.ginger-garlic paste
salt to taste
1/2 tsp.turmeric powder
1 tbsp.red chili powder
1 tbsp.roasted coriander-cumin powder
2+2 tbsp+2 tbsp. mustard oil
2bay leaves
1"cinnamon stick
2-3green cardamoms
4-5cloves
1 onion

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Steps

30 minutes

1

Marinate the chicken with ginger-garlic paste, yoghurt, 2 tbsp. oil, kasundi and all the dry spices overnight or for a minimum of 3 hours.
2

Heat oil in a pan & temper with bay leaf, cardamoms, cinnamon & cloves.
Sauté for a few seconds.
3

Add the onion and stir fry till light brown.
4

Add the marinated chicken & cook, covered on a medium flame till dry.
5

Add 1/2 cup water.
6

Simmer, covered, till the gravy thickens to a desired consistency & the
chicken turns soft.
7

Serve with hot steamed rice, jeera rice, plain biryani, pulao or Indian bread.