Sorshe murgi

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Ingredients:

  1. Chicken – ½ kg
  2. Yellow mustard seeds – 3 tb
  3. Black mustard seeds – 1 tb
  4. Green chillies – 2 no.
  5. Lemon juice – 1 tb
  6. Chilli powder – 1 tb
  7. Ginger paste – 1 tb
  8. Garlic paste – 1 tb
  9. Onion paste – 3 + 4 tb
  10. Yogurt – 2 tb
  11. Mustard oil – 1 + 2 tb
  12. Sugar – pinch
  13. Split green chillies – 2 no.
  14. Turmeric powder – ½ tb
  15. Chilli powder – 1 tb
  16. Salt

Procedure:

  1. Make paste of yellow mustard seeds (3 tb) and black mustard seeds (1 tb) with green chillies (2) after soaking the seeds in water for half an hour.
  2. Marinate the chicken with salt, lemon juice (1 tb) and chili powder (1 tb) for 1 hour.
  3. Next add to the marination the ginger paste (1/2 tb), garlic paste (1/2 tb), onion paste (3 tb), yoghurt (2 tb) and mustard oil (1 tb). Marinate for one hour.
  4. Heat Kadai and add oil (2 tb).
  5. Add a Pinch of sugar and add onion paste (4 tb), split green chillies (2).
  6. Add ginger paste (1/2 tb), garlic paste (1/2 tb) with salt and turmeric powder (1/2 tb), Chilli powder (1 tb).
  7. Fry for 2 minutes. Next add marinated chicken (1/2 kg) and fry for 10 minutes .Once the oil starts coming out of the sides add warm water (1/2 cup) and boil for 5 minutes.
  8. Before switching off the flame add the mustard paste and mustard oil (1/2 tb).
  9. Serve with Rice or Chapatti.
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