Name: Smokey Raw Mango Mustard Chicken recipe by Sangeeta Basak at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5
Ingredients: Boneless Chicken cut into small pieces-500 gram; Raw mango(roughly chopped)-1 medium size; Poppy seed soaked in water-2 tablespoon; Mustard seed-2 tablespoon; Desiccated coconut-2 tablespoon; Green chilli (slit)-7-8 pieces; Onion chopped-1 medium size; Garlic-4 large cloves; Ginger chopped-1 tablespoon; Mustard oil-5 tablespoon; Thick Curd-2 tablespoon; Turmeric powder-1/2 teaspoon; Sugar-1/2 teaspoon; Salt to taste; For garnishing,; Mustard oil-1 tablespoon; Green chilli-few slit; For smoke,; Charcoal-1 piece; Oil-1 teaspoon

ABOUT Smokey Raw Mango Mustard Chicken RECIPE

Its a experimental super-delicious dish from my kitchen.Normally raw mango goes very well with chicken.In bengal, fish paturi is a very famous dish in which fish is mainly marinated with mustard seed,green chilli and coconut paste with mustard oil and cooked in banana leaves.Here I have combined concept of three dishes that are raw mango chicken,bengali Paturi and smoked chicken.I have cooked it in dum(slow cooking process).Finally result came out really awesome.Enjoy the spicy tangy chicken with steamed rice.

Ingredients Serving: 5

Boneless Chicken cut into small pieces-500 gram
Raw mango(roughly chopped)-1 medium size
Poppy seed soaked in water-2 tablespoon
Mustard seed-2 tablespoon
Desiccated coconut-2 tablespoon
Green chilli (slit)-7-8 pieces
Onion chopped-1 medium size
Garlic-4 large cloves
Ginger chopped-1 tablespoon
Mustard oil-5 tablespoon
Thick Curd-2 tablespoon
Turmeric powder-1/2 teaspoon
Sugar-1/2 teaspoon
Salt to taste
For garnishing,
Mustard oil-1 tablespoon
Green chilli-few slit
For smoke,
Charcoal-1 piece
Oil-1 teaspoon

Instructions

Take the ingredients which you have to paste in mixer.Here you need to take poppy seeds,mustard seed,dessicated coconut, onion,ginger,garlic,green chilli 3-4,raw mango,Pinch of salt, turmeric powder,sugar.
Make a paste in your mixer grinder.
Marinate the chicken with this masala,curd,mustard oil and salt to taste.
Wrap with a clean film and leave it for 2 hours in refrigerator.
Take a heavy bottom kadai/wok.Heat it.Pour the chicken mixture in kadai and add little warm water.Place rest of the green chilli slit over it.Cover it with a lid fully so that steam can't escape.
Cook it in high flame for first 1 minutes. Then simmer the flame.Allow it to cook in dum for 35-40 minutes.
Heat the charcoal on flame.
Open the lead and check the chicken with a fork.If its done,Switch off the flame.
Now place the hot charcoal in a steel bowl.Put it into chicken.
Add oil in charcoal for smoke and cover the chicken again for 5 minutes.
Take out into a serving plate.Garnish it with mustard oil and green chilli slit from top.Enjoy it hot with steamed rice.