Shorshe narcol murg (chicken in mustard sauce and shredded coconut) Recipe

Cooking Directions

• STEP 1.In a blender, grind mustard seeds, shredded coconut, and green chilies to make a smooth paste.
• STEP 2.Marinate the chicken pieces with the mustard paste, yogurt, turmeric, red chili powder, and salt. Let it rest for 30 minutes.
• STEP 3.Heat oil in a pan and add the marinated chicken. Cook until the chicken is browned and cooked through.
• STEP 4.In a separate pan, heat mustard oil and add mustard seeds, dry red chilies, and curry leaves. Fry until the seeds splutter.
• STEP 5.Add the cooked chicken to the pan and mix well with the tempering. Cook for a few more minutes to allow the flavors to blend.
• STEP 6.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• Adjust the amount of green chilies according to your spice preference.
• For a creamier texture, you can add a tablespoon of coconut milk to the sauce.
• If you don't have mustard oil, you can use regular cooking oil, but the flavor will be slightly different.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave until heated through before serving.
• Serve Shorshe Narcol Murg with steamed rice or naan bread for a complete meal.