Shorshe Murgi (Mustard Chicken Bhuna)
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Ingredients
- 700 g chicken thigh fillets
- 2 tbsp black mustard seeds
- 3 fresh green chillies
- 1 onion, finely chopped
- 3 tbsp mustard oil
- 3 garlic cloves
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 353 kcal
- Protein
- 36.7 g
- Carbohydrate
- 5.3 g
- of which sugars
- 2.9 g
- Fat
- 20 g
- of which saturates
- 3.4 g
- Fibre
- 1.5 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the black mustard seeds in warm water for 15 minutes, then blend with two of the fresh green chillies and a splash of water to a smooth paste.
- 2
Heat the mustard oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fry for 1 minute.
- 3
Add the chicken and brown for 6 minutes, then stir in the mustard paste and ground turmeric.
- 4
Cover and cook over medium-low heat for 20-25 minutes, stirring occasionally and adding only a splash of water if needed, until the chicken is tender, cooked through with no pink remaining, and the sauce is thick.
- 5
Stir in the remaining fresh green chilli, sliced, and serve with rice.
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