Mustard Chicken

This week, we bring you a dish that’s bold, hearty, and brimming with desi flavour—Mustard Chicken, a spicy curry that heroes mustard in all its glory. With a marinade that seeps deep into every bite and a mustard seed paste that brings the heat, this dish is perfect for a weekend lunch or a midweek mood-lifter.

Ingredients for Mustard Chicken

For the Marinade

• Chicken (curry cut): 500 g

• P Mark Kachhi Ghani Mustard Oil: 2 tbsp

• Curd: 2 tbsp

• Red Chilli Powder: 1 tsp

• Turmeric Powder: 1 tsp

• Salt: To taste

• Sugar: ¼ tsp

For the Mustard Paste

• Mustard Seeds (soaked & drained): 25 g

• Garlic Cloves: 8–10

• Green Chilies: 4–5

For Cooking

• Mustard Oil: 2 tbsp

• Onion (sliced): 1 large

• Water: 1 cup

• Salt: To taste

For Garnish

• A drizzle of Mustard Oil

• Slit Green Chilies
  

Method for Mustard Chicken

1. In a bowl, mix the chicken with curd, red chilli powder, turmeric, salt, sugar, and mustard oil. Let it marinate for at least 30 minutes. This helps the flavours soak in beautifully.

2. Blend the soaked mustard seeds with garlic and green chillies. Add a splash of water if needed to form a smooth paste.

3. Heat mustard oil in a pan until it begins to smoke lightly—this tones down the pungency. Add the sliced onion and sauté until golden.

4. Add the marinated chicken and cook for a few minutes until it starts to brown. Then add the mustard paste and continue sautéing until the raw smell disappears.

5. Pour in the water, add salt to taste, and cover the pan. Let it simmer for 10–15 minutes or until the chicken is cooked through and the oil begins to separate.

6. Finish with a drizzle of raw mustard oil and a few slit green chillies for that final zing.

7. Your Mustard Chicken is ready!

Stay tuned every Friday for a brand-new recipe! Whether you're a seasoned chef or just mustard-curious, our blog is your home for flavorful ideas and kitchen inspiration.