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Shorshe narcol murg (chicken in Mustard sauce and shredded coconut)

Mar-13-2016
Soma Saharay
120 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Shorshe narcol murg (chicken in Mustard sauce and shredded coconut) RECIPE

An extremely delicious and mouth watering dish.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • West Bengal
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. Chicken 500 gms
  2. Black Mustard 30 gms
  3. Green chilli 5
  4. Garlic paste 2 tsp
  5. Onion 2 big
  6. Bay leaf 1
  7. Turmeric powder 1 tsp
  8. salt as per taste
  9. Shredded coconut 4 tbsp
  10. Juice of 1 lemon
  11. Oil (preferably mustard) 4 tbsp

Instructions

  1. I have added chicken legs as preferred by my son. Any part of the chicken can be used. Wash the chicken pieces thoroughly. Marinate with lemon juice, turmeric and salt. Keep standing for 2 hours.
  2. Wash the black mustard in a strainer. Put in a blender along with chillies, little salt and 1/4 cup water. Blend to a smooth paste. Keep 2 tsp of garlic ready in hand. The salt is used so that the mustard paste does not turn bitter.
  3. Heat oil in a pan. Temper with Bay leaf. Put in the onion slices. Fry till golden brown. Put in the garlic paste. Fry till the raw smell goes away completely.
  4. At this stage, put in the mustard- chilli paste. Saute for 2 minutes. Put in the shredded coconut. Fry for another 2 minutes. Now put in the chicken along with all the marination. Stir well and cover.
  5. Lower the heat. Open the cover and stir every 3-4 minutes. When water dies up, our in half cup of water. Stir well. Cover again and cook till gravy thickens. Switch off, it's done.

Reviews (2)  

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Sumi Lepcha
Apr-01-2016
Sumi Lepcha   Apr-01-2016

ekdam dame yammmy

Divyanshu Das
Mar-17-2016
Divyanshu Das   Mar-17-2016

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