Kasundi chicken | How to make Kasundi chicken

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BySreemoyee Bhattacharjee
Created on 22nd May 2017
  • Kasundi chicken, How to make Kasundi chicken

About Kasundi chicken

The pungent and yellow typical bengali mustard paste, added to the chicken ti give some interesting flavours and uniqueness of its own.

Kasundi chicken, a deliciously amazing recipe to treat your family members. This recipe of Kasundi chicken by Sreemoyee Bhattacharjee will definitely help you in its preparation. Surprisingly the preparations for Kasundi chicken can be done within 15 minute. Isn't it interesting. Also, the time taken for cooking Kasundi chicken is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Kasundi chicken is just too tempting. Cooking Kasundi chickenat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Kasundi chicken is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofKasundi chicken from Better Butter.

  • Prep Time15mins
  • Cook Time40mins
  • Serves4People
Kasundi chicken

Ingredients to make Kasundi chicken

  • Chicken - 500 gm
  • Mustard paste/kasundi - 5 tbsp
  • Onion (chopped) - 1
  • Onion paste - 1 tbsp
  • Curd - 2 tbsp
  • Ginger Garlic Paste - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Red Chilly powder - 1 tsp
  • (Cloves + cardamom + cinnamon, everything in equal ratio) powder - 1/2 tsp
  • Bay leaf - 1
  • Elaichi - 2
  • Cloves - 2
  • Cinnamon - 1
  • Salt
  • Mustard oil

How to make Kasundi chicken

  1. Marinate the chicken with kasundi, curd, ginger garlic paste, turmeric powder, red chilly powder, salt and onion paste for 30 minutes.
  2. Heat a kadhai with mustard oil.
  3. Add bay leaf, elaichi, cloves and cinnamon.
  4. Once they smell, add the chopped onion and saute till golden brown.
  5. Then add the marinated chicken and give it a stir.
  6. Close the lid and cook on a low flame with intermittent stirring till the chicken is almost done.
  7. Add water for the gravy and once it comes up to boil, add the garam masala powder. Check for salt and serve.

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