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Chicken with Mustard Seeds (Sorse Murgi) from Petra
Yield: 4 servings
1 1/2 tsp. salt
1 tsp. ground turmeric
2 lb. chicken; cut into pieces
1 tbsp. brown mustard seeds
5 fresh green chillies; roughly chopped
4 1/2 tbsp. mustard oil
3 tbsp. Cilantro
Rub 1 tsp salt and 0.5 tsp turmeric over the chicken.
Grind the mustard seeds to a fine powder in your grinder. Put the mustard
seed powder, chillies and 0.25 tsp. turmeric into a blender. Add 4 tablespoon
water, blend to a smooth paste (N.B., when making this for two and halving
the ingredients, it'll fit into the spice grinder so you don't have to
dirty up the blender).
Heat 3 tablespoons oil in a large pan or wok on high heat. Add chicken.
Stir and fry for 10-15 minutes until golden. Remove from pan.
Add remaining oil to the pan. When hot add the mustard and chilli paste
and turn heat down to low. Stir and fry for 3-4 minutes until the oil bubbles
on the surface. Add the chicken and the rest of the salt and turmeric.
Add 1.25 cups water and bring to the boil on medium heat. Cover and cook
for 10-15 minutes until chicken is tender and sauce has reduced to just
coat the pieces.
Sprinkle the cilantro over and serve.