SHORSHE MURGI(Mustard Chicken) | How to make SHORSHE MURGI(Mustard Chicken)

By Mousumi Manna  |  22nd Apr 2018  |  
5 from 1 review Rate It!
  • SHORSHE MURGI(Mustard Chicken), How to make SHORSHE MURGI(Mustard Chicken)
SHORSHE MURGI(Mustard Chicken)by Mousumi Manna
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About SHORSHE MURGI(Mustard Chicken) Recipe

Shorshe Murgi literally means Mustard Chicken. But here ‘Chicken in Curried Mustard Sauce’ would be more appropriate to describe this village style Bengali Chicken Curry.It’s one of the oldest chicken preparations from rural Bengal which is getting extinct in the path of fusion cooking.Traditionally this rustic chicken curry was cooked in matir hanri (earthen pots) but presently at the age of frying pan most of us are unable to cook in the earthen pots.Chicken,a piquant zing of ground mustard, an euphoria of grated coconut, a scorching violence of chillies, a sinful splash of mustard oil, a loving mix, a patient steam.And heavenly Sorshe murgi is ready to be served with steamed rice.This is a very simple preparation which is cooked with basic ingredients and that is why this centuries old preparation is quite popular in rural areas of Bengal.

SHORSHE MURGI(Mustard Chicken)

Ingredients to make SHORSHE MURGI(Mustard Chicken)

  • chicken - 250grams
  • Black+White mustard seeds-2 tablespoons each
  • White mustard seeds - ¼ tea spoon
  • Green chillis(slit) - 6
  • Turmeric powder - 1 tea spoon
  • Kashmiri Red chili powder - 1tea spoon
  • mustard oil - 3 table spoon
  • Sugar- 1 tea spoon
  • salt to taste
  • Little warm water

How to make SHORSHE MURGI(Mustard Chicken)

  1. Wash and clean chicken pieces and pat dry with kitchen towels.
  2. Soak both mustard seeds in warm water for 15 minutes and blend into smooth paste without additional water.Marinate the chicken with this mustard paste along with turmeric powder,chili powder,salt and 1 tablespoon of mustard oil.
  3. cover and leave it to rest for 30 minutes.
  4. Take a deep bottomed large pan and heat rest of the mustard oil. When the oil is smoking hot switch off the flame and add white mustard seeds and two slitted green chilis.
  5. Turn the flame on and add marinated chicken pieces one by one into the pan. Shake off the marinade from each chicken piece before adding to pan. Reserve the marinade that will be needed later.
  6. Fry chicken pieces on medium flame till chicken turn golden brown in colour from both sides. Flip chicken pieces couple of time for even cooking on both sides.It will take 8-10 mins.
  7. Once chicken is browned add reserved marinade to the pan and cook on high flame for 3 mins or until oil floats on top.Add little water and cook for another 5 mins.Add sugar and adjust seasoning at this point.
  8. Continue cooking on high flame until curry reaches to personal preference.
  9. Add rest of the green chillis and keep on stand by for another 5 minutes.
  10. Switch off the flame;serve hot Shorshe Murgi with steamed rice, mustard oil and green chillies.

My Tip:

Don’t grind mustard seeds more than three times as it tends to get bitter in taste in case of over grinding.

Reviews for SHORSHE MURGI(Mustard Chicken) (1)

Milli Garg8 months ago

I really want to try this.