Shorshe Chicken

Bold, sharp, and deeply aromatic - Shorshe Chicken has always been one of those dishes that feels like an experience, not just a meal. There’s something so comforting about the way mustard takes centre stage here - strong, unapologetic, and full of character.

The balance is what makes it special. The heat of mustard, the warmth of spices, and tender chicken come together in a way that feels both homely and quietly indulgent. When it’s cooked in P Mark Kachi Ghani Mustard Oil, everything just deepens - the aroma, the flavour, the entire mood of the dish. Paired with simple steamed rice, it becomes the kind of comfort food you keep going back to - familiar, yet never boring.

Ingredients for Shorshe Chicken

• Chicken – 500 g (cut into pieces)

• P Mark Kachi Ghani Mustard Oil – 4 tbsp

• Mustard seeds – 3 tbsp (soaked and ground into a paste)

• Green chillies – 3–4

• Turmeric powder – ½ tsp

• Red chilli powder – 1 tsp

• Nigella seeds (kalonji) – ½ tsp

• Ginger paste – 1 tsp

• Garlic paste – 1 tsp

• Salt – According to taste

• Water – As required

Method for Shorshe Chicken

1. Soak mustard seeds and grind them into a smooth paste. Keep aside.

2. Heat P Mark Kachi Ghani Mustard Oil until it reaches its smoking point, then lower the heat. Add nigella seeds and let them splutter.

3. Add green chillies, followed by ginger and garlic paste. Sauté until aromatic.

4. Add chicken pieces along with turmeric, red chilli powder, and salt. Mix well and cook until the chicken is lightly browned.

5. Add the prepared mustard paste and mix gently so the chicken is well coated.

6. Add a little water, cover, and cook on low heat until the chicken is tender and the gravy thickens.

7. Let it cook uncovered for a few minutes until the oil, infused with P Mark Mustard Oil, begins to separate slightly.

8. Your shorshe chicken is ready!

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