Serve delicious mustard chicken at your dining

1 kilograms chicken legs
5 onion
1 tablespoon garlic paste
2 tomato
1 1/2 tablespoon mustard paste
1 tablespoon sugar
1 cinnamon stick
1/2 teaspoon cumin seeds
3 tablespoon mustard oil
2 teaspoon ginger paste
4 green chilli
1 teaspoon garam masala powder
1 pinch powdered turmeric
2 teaspoon salt
5 green cardamom
1 bay leaf
How to make Mustard Chicken
Step 1
Wash and put the chicken pieces in a big
bowl, add the onion (grate them first), ginger
and garlic paste and mix well. Cover and set
it aside for about an hour.
Step 2
Heat the pan, pour oil and when it smolders,
put the sugar and let it char.
Step 3
It will give a golden colour to the food. Now
cumin, bay leaf, cardamon and cinnamon and
allow them to crackle. When a nice aroma
starts emanating from the oil, slit the green
chillies and fry a little. Keep the flame low or
the chillies will burn and impact the taste.
Step 4
Roughly chop the tomatoes and fry them over
gentle flame for a minute. Once the tomatoes
form a gravy, put the marinated chicken into
the pan.
Step 5
Keep the heat low, and keep on frying. It
would take about 15 minutes. Keep on frying
and toss and turn the chicken pieces, till the
oil gets separated.
Step 6
Add salt and turmeric. When the chicken
becomes golden in colour, add half cup of
water. If you feel the gravy is too thick, add a
bit more.
Step 7
Cover the pan and let it simmer for about 20
minutes, make sure to toss and turn the
chicken pieces in between.
Step 8
When you feel it is cooked, add the mustard
seed pastes to the curry and mix it well. Let it
boil for a minute and your dish is ready. It is
important to add the mustard paste at the end
to retain its aroma. Serve sizzling hot with
steamed rice or hot rotis.

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