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Kasundi Chicken

May-22-2017
Sreemoyee Bhattacharjee
15 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kasundi Chicken RECIPE

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

Recipe Tags

  • Non-veg
  • Easy
  • West Bengal
  • Simmering
  • Main Dish

Ingredients Serving: 4

  1. Chicken - 500 gm
  2. Mustard paste/kasundi - 5 tbsp
  3. Onion (chopped) - 1
  4. Onion paste - 1 tbsp
  5. Curd - 2 tbsp
  6. Ginger Garlic Paste - 1 tsp
  7. Turmeric powder - 1/2 tsp
  8. Red Chilli powder - 1 tsp
  9. (Cloves + cardamom + cinnamon, everything in equal ratio) powder - 1/2 tsp
  10. Bay leaf - 1
  11. Elaichi - 2
  12. Cloves - 2
  13. Cinnamon - 1
  14. Salt
  15. Mustard oil

Instructions

  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. Add bay leaf, elaichi, cloves and cinnamon.
  3. Once the aroma begins to come, add chopped onion and saute till golden brown.
  4. Add the marinated chicken and give it a stir.
  5. Close the lid and cook on a low flame with intermittent stirring till the chicken is almost done.
  6. 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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