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

Recipe By Slurrp

Shorshe Narcol Murg is a delicious Bengali chicken dish cooked in a flavorful mustard sauce and shredded coconut. The combination of tangy mustard and creamy coconut creates a unique and aromatic taste. The chicken is marinated in a mixture of mustard paste, yogurt, and spices, then cooked until tender and coated in the rich sauce. This dish is best served with steamed rice or naan bread, and is sure to impress your family and friends with its bold flavors.

4.4
22 Rating -
Rate
Non Vegdiet
2hr 30minstotal
2hr Prep
30minsCook
2hr 30m.total
2hr Prep
30m.Cook
Shorshe narcol murg (chicken in mustard sauce and shredded coconut)
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Ingredients for Shorshe narcol murg (chicken in mustard sauce and shredded coconut) Recipe

  • 125 gram Chicken, Cut Into Pieces
  • 3/4 tablespoon Mustard Seeds
  • 0.13 cup Shredded Coconut
  • 0.63 En Chilies
  • 0.13 cup Yogurt
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/2 tablespoon Mustard Oil
  • 1/4 teaspoon Mustard Seeds
  • 0.63 Red Chilies
  • as per your need A Few Curry Leaves
  • as per your need Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
460
calories per serving
37 g Fat25 g Protein6 g Carbs6 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    25g
  • Carbs
    6g
  • Fiber
    6g

MacroNutrients

  • Carbs
    6g
  • Protein
    25g
  • Fiber
    6g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    70mg
  • Iron
    5mg
  • Vitamin A
    717mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    70mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    32mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    91mg
  • Manganese
    < 1mg
  • Phosphorus
    276mg
  • Selenium
    28mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp