How to make Kasundi Chicken -
A Bengali delicacy – chicken cooked in mustard flavoured gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Kasundi Mustard, Boneless chicken (हड्डी रहित चिकन)
Cuisine : Bengali
Course : Main Course Chicken
You can also find more Main Course Chicken recipes like Chilli Pineapple Grilled Chicken Chicken Madra Chicken Changezi - SK Khazana Chicken Salona
Kasundi Chicken Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kasundi Chicken Recipe
Kasundi Mustard paste ½ cup
Boneless chicken cut into bite sized pieces 300 grams
Yogurt ¼ cup
Turmeric powder ¼ teaspoon
Red chilli powder ½ teaspoon
Salt to taste
Mustard oil 4 tablespoons
Poppy seeds (khuskhus/posto) 3 tablespoons
Green chillies 4
Cashewnuts soaked 10-12
Almonds soaked 10-12
Method
Step 1
Take chicken in a bowl. Add yogurt, turmeric powder, red chilli powder, salt and mix well. Set aside to marinate.
Step 2
Heat mustard oil in a non-stick pan till it reaches smoking point.
Step 3
Put poppy seeds and 2 chopped green chillies in a grinder jar. Add little water and grind into a smooth paste.
Step 4
Put poppy seeds and 2 chopped green chillies in a grinder jar. Add little water and grind into a smooth paste.
Step 5
Once the mustard oil reaches smoking point add the marinated chicken and mix. Cook on low heat.
Step 6
Slit remaining green chillies and add to the pan. Mix and cook further.
Step 7
Put kasundi mustard into a bowl. Add ½ cup water and mix well. Add this to the pan and mix. Cook for a minute.
Step 8
Add ground paste, mix. Cover and cook for 5 minutes or till the chicken is tender.
Step 9
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
