Creamy Mustard Chicken: Juicy Chicken with the Kick of Mustard
Image Credit: Mustard chiicken has a zingy flavour | Instagram - @cocinargcom

We Indians love inventing new kinds of curries by incorporating a variety of home-grown and exotic ingredients. Well, one of the most popular condiments in the Indian cooking scenario, from our farms in Bollywood movies to the spice box kept in the kitchen, is mustard. Mustard is one of the few plants whose leaves and seeds are equally used in the kitchen of Indian housewives. 

While there are different stories about the inception of mustard plants on earth, the first mention of mustard goes back to Sanskrit manuscripts in 3000 BC. It was thought to be the first crop to be domesticated and became a widely used crop in India, China and Egypt. Some people also say that the inception of mustard goes back to the Romans, who used to combine mustard seeds with wine and make a fine paste of it.

Mustard is the hero ingredient of our recipe today, as this luscious mustard curry is an absolute burst of flavours.

Mustard chicken | Instagram - @errenskitchen

:

  • 500 gms chicken (Curry Cut)
  • Salt
  • ½ tablespoon Red Chilli powder
  • 1 tablespoon Turmeric
  • 1/24 tablespoon Sugar
  • 2 tablespoon Mustard Oil
  • 2 tablespoon Curd
  • 3 tablespoon black mustard
  • 1 tablespoon yellow mustard
  • 8-9 Garlic cloves
  • 4-5 Green Chillies
  • 1 chopped onion
  • 1 cup water

Steps-

  • Marinating the Chicken
  • The first step to make this curry is to marinate the chicken. It would be better if the chicken pieces are curry cut.
  • Take the chicken pieces in a bowl and add salt, a pinch of red chilli powder (it is predominantly a yellow curry), 1 tablespoon of turmeric, sugar, mustard oil and curd. 
  • Mix all this well making sure there are no lumps of curd. Marinate the chicken well. You can keep it overnight also. Keep it aside for an hour or so.
  • Making the Paste
  • Now, grab a mixer jar, and put the soaked black and white mustard seeds inside it. You can buy mustard powder or paste from the market.
  • Add 7-8 cloves of garlic. 4-5 green chillies. Grind it to make a fine paste. Do not add water.

Cooking process

  • Take a pan. Add 2 tablespoons of mustard oil. Now, add chopped red onion and let it cook until the onions are translucent.
  • Add the pieces of marinated chicken to the pan. Allow the chicken to sear on high flame for at least 1 minute. 
  • Now, add the mustard paste to the pan and cook for 5 minutes. Add a cup of water. Add salt and stir.
  • Let it cook until the consistency of the curry is attained.
  • Serve hot with a steaming plate of rice or nice heavy butter naan. Its taste is going to leave you spellbound.