Name: Sorshe Bhapa Mangsho (Steamed Mustard Chicken) recipe by Tathagata Deb at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 5
Ingredients: Chicken 700 gm; Mustard paste 1/2 cup; Poppy seeds paste 1/2 cup; Yoghurt/Curd 1/3 cup; Chopped onions 2 big ones; Onion paste 150 gm; Ginger paste 1 tablespoon; Garlic paste 1 tablespoon; Green chili paste 1 tablespoon; Turmeric powder 1 tablespoon; Bay leaves 4-5; Cinnamon bark 4-5; Mustard oil; Salt; sugar; Chopped coriander leaves

ABOUT Sorshe Bhapa Mangsho (Steamed Mustard Chicken) RECIPE

An experiment by me turned out to be good, easy hassle free recipe of chicken cooked in mustard gravy.

Ingredients Serving: 5

Chicken 700 gm
Mustard paste 1/2 cup
Poppy seeds paste 1/2 cup
Yoghurt/Curd 1/3 cup
Chopped onions 2 big ones
Onion paste 150 gm
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chili paste 1 tablespoon
Turmeric powder 1 tablespoon
Bay leaves 4-5
Cinnamon bark 4-5
Mustard oil
Salt
sugar
Chopped coriander leaves

Instructions

Marinade the chicken with all the ingredients except sugar, cinnamon, chopped onions and coriander leaves for 1 hour. And use 2/3 rd of the mustard oil.
Fry the chopped onions to make beresta (crisp fried onions) and keep them separate for using later.
Heat remaining oil in a wok and fry the cinnamon barks.
When the aroma starts coming add the whole marinade into it, mix properly and cover the wok with a lid and cook in mild flame.
At intervals check the thing removing the lid and add sugar as per taste.
After designated time remove the lid, when the chicken is almost cooked and boiled properly and sprinkle the beresta and chopped coriander leaves. Keep in standing time for 2 minutes.
Serve and enjoy with rice/roti/parathas.

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