Authentic Bengali Shorshe Murgi Recipe (Mustard Chicken Curry)
- 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
- Soak mustard seeds in warm water for 20 minutes.
- Grind with green chilies, salt, and a bit of water to make a smooth paste.
- Mix chicken with turmeric, salt, and half of the mustard paste.
- Let it marinate for at least 30–60 minutes.
- Heat mustard oil in a pan until it smokes.
- Lower the heat to medium. This removes the oil’s raw pungency.
- Add sliced onions and sauté till light golden.
- Add ginger-garlic paste and fry until the smell disappears.
- Add marinated chicken to the pan.
- Cook on high heat for 5 minutes, stirring occasionally.
- 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.
Notes
- You can add 1 tsp of poppy seeds to reduce bitterness and improve texture.