Authentic Bengali Shorshe Murgi Recipe | Traditional Mustard Chicken Curry

Introduction: What is Shorshe Murgi?

Shorshe Murgi is a bold, flavorful Bengali chicken curry cooked with a pungent mustard seed paste and mustard oil. The term “shorshe” refers to mustard, and “murgi” means chicken in Bengali. This dish brings together sharpness, spice, and simplicity—a true representation of traditional Bengali home cooking.

Unlike North Indian or Mughlai-style chicken curries that are rich with cream or nuts, Shorshe Murgi is rustic, pungent, and deeply aromatic, making it both unique and unforgettable.

The History of Mustard in Bengali Cuisine

A Legacy Rooted in the Land

Mustard has been cultivated in Bengal for centuries. The region’s climate is ideal for growing both yellow and black mustard seeds, which have always been central to Bengali agriculture and cuisine.

In Bengali kitchens:

• Mustard seeds are used for tempering.

• Mustard paste is used for making gravies.

• Mustard oil is the primary cooking medium.

From shorshe ilish (mustard hilsa) to aloo shorshe and shorshe begun, the flavor of mustard defines Bengali cooking. Shorshe Murgi is a more recent addition, marrying mustard with chicken instead of the more traditional fish.

Cultural Significance of Shorshe Murgi

This dish is especially loved during:

• Family gatherings

• Monsoon evenings

• Weekend lunches

• Festive meals like Noboborsho (Bengali New Year)

Though fish reigns supreme in Bengali households, chicken has become more accepted over the years. With younger generations and urban Bengali homes experimenting more, Shorshe Murgi has become a symbol of modern-traditional fusion.

Flavor Profile: What Makes Shorshe Murgi Unique?

• Pungency from the mustard seeds

• Heat from green chilies

• Earthiness from mustard oil

• Mild bitterness balanced by turmeric and onions

• No garam masala – the mustard stands alone

How to Make Shorshe Murgi (Step-by-Step)

Step 1: Soak and Make the Mustard Paste

• Soak mustard seeds in warm water for 20 minutes.

• Grind with green chilies, salt, and a bit of water to make a smooth paste.

Step 2: Marinate the Chicken

• Mix chicken with turmeric, salt, and half of the mustard paste.

• Let it marinate for at least 30–60 minutes.

Step 3: Heat the Mustard Oil

• Heat mustard oil in a pan until it smokes.

• Lower the heat to medium. This removes the oil’s raw pungency.

Step 4: Sauté Onions and Aromatics

• Add sliced onions and sauté till light golden.

• Add ginger-garlic paste and fry until the smell disappears.

Step 5: Cook the Chicken

• Add marinated chicken to the pan.

• Cook on high heat for 5 minutes, stirring occasionally.

Step 6: Add Mustard Paste and Water

• Add the remaining mustard paste and slit green chilies.

• Pour in water to make a gravy (about 1/2 to 3/4 cup).

• Cover and cook on low flame for 20–25 minutes or until chicken is done.

How to Serve Shorshe Murgi

Best Accompaniments:

• Steamed basmati rice or Gobindobhog rice

• Luchi (Bengali-style fried puris)

• Parboiled rice (bhaat) with a dollop of ghee

Side Suggestions:

• Begun Bhaja (fried eggplant)

• Alu Posto (potato in poppy seed paste)

• Raw onion salad with lemon

Why Mustard Oil is Important in Shorshe Murgi

• Adds depth and complexity

• Authentic Bengali aroma

• Contains omega-3 fatty acids

• Anti-bacterial and warming in nature

Never skip heating it to the smoking point, or the raw smell will overpower the dish.

Expert Tips for the Best Shorshe Murgi

1. Always soak mustard seeds before grinding to reduce bitterness.

2. Avoid overcooking mustard paste—it may turn bitter.

3. Use fresh green chilies for sharpness instead of red chili powder.

4. Don’t use garam masala or cream. Keep it rustic.

5. Let the dish sit covered for 10 minutes before serving to allow flavors to bloom.

Common Mistakes to Avoid

• Using too many spices – it ruins the mustard flavor.

• Not soaking mustard – bitterness becomes harsh.

• Overcooking onions – makes the curry sweet, not savory.

• Using vegetable oil – mustard oil is non-negotiable for authenticity.

Leftovers & Storage

• Store in an airtight container.

• Keeps well in the fridge for up to 2 days.

• Reheat gently on a stovetop. Avoid microwaving—may turn the mustard bitter.

Frequently Asked Questions (FAQs)

1. Can I use only yellow mustard seeds?

Yes, but the flavor will be milder. A mix of yellow and black seeds is best.

2. Is this dish too spicy?

Not at all. It has sharpness, not burn-your-mouth heat. You can reduce green chilies.

3. Can I add potatoes?

Yes! Fried or boiled potatoes go well in Bengali curries.

4. Can this be made in mustard paste bought from a store?

Yes, but check the ingredients. Many commercial pastes include vinegar or preservatives.

5. Is mustard oil healthy?

Yes, in moderation. It’s rich in omega-3 and has antimicrobial properties.

Authentic Bengali Shorshe Murgi Recipe (Mustard Chicken Curry)

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• Author: Barasha
• Prep Time: 30 mins
• Cook Time: 35 mins
• Total Time: 1 hour 5 minutes
• Category: non-veg
• Method: Slow Cooking with Searing
• Cuisine: Indian
• Diet: Gluten Free

Ingredients

For Mustard Paste:

• Yellow mustard seeds – 1 tbsp
• Black mustard seeds – 1 tbsp
• Green chilies – 2
• Salt – a pinch
• Warm water – for soaking and grinding

For Curry:

• Chicken (with bone) – 500 g
• Mustard oil – 3 tbsp
• Onion – 1 large, thinly sliced
• Ginger-garlic paste – 1 tbsp
• Turmeric powder – 1 tsp
• Salt – to taste
• Green chilies – 2–3 (slit)
• Water – as needed

Optional Enhancers:

• Tomato – 1 small, finely chopped (if you prefer some tang)
• Poppy Seeds – 1 tsp (adds creaminess)
• Yogurt – 2 tbsp (can balance the heat if needed)
• Lemon Juice – few drops, added at the end for brightness

Instructions

1. Soak mustard seeds in warm water for 20 minutes.
2. Grind with green chilies, salt, and a bit of water to make a smooth paste.
3. Mix chicken with turmeric, salt, and half of the mustard paste.
4. Let it marinate for at least 30–60 minutes.
5. Heat mustard oil in a pan until it smokes.
6. Lower the heat to medium. This removes the oil’s raw pungency.
7. Add sliced onions and sauté till light golden.
8. Add ginger-garlic paste and fry until the smell disappears.
9. Add marinated chicken to the pan.
10. Cook on high heat for 5 minutes, stirring occasionally.
11. Add the remaining mustard paste and slit green chilies.
12. Pour in water to make a gravy (about 1/2 to 3/4 cup).
13. Cover and cook on low flame for 20–25 minutes or until chicken is done.

Notes

• You can add 1 tsp of poppy seeds to reduce bitterness and improve texture.