1 kilograms chicken legs
1 tablespoon garlic paste
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
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.
Heat the pan, pour oil and when it smolders,
put the sugar and let it char.
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.
Roughly chop the tomatoes and fry them over
gentle flame for a minute. Once the tomatoes
form a gravy, put the marinated chicken into
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.
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
Cover the pan and let it simmer for about 20
minutes, make sure to toss and turn the
chicken pieces in between.
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.