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Learn how to make Mustard Chicken with our Chef Varun Inamdar.
0:00 – Introduction
Mustard Chicken is a delectable chicken recipe that can be prepared with ingredients easily available in the kitchen. It is spicy and flavourful and has a unique taste and aroma due to mustard oil and mustard paste which are added to this dish during the cooking process. Mustard Chicken goes well with rice and chapati and can be made on weekends and on days you want to enjoy a chicken dish with a difference. Do try this recipe, and let us know how it turned out to be.
00:40- Chef’s Trivia
00:59- Preparation of Marinade
500 gms Chicken (curry cut)
Salt (as required)
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1/4 tsp Sugar
2 tbsp Mustard Oil
2 tbsp Curd
02:33- Chef’s Trivia
03:16- For the Mustard Paste
25 gms Mustard Seeds (soaked & drained)
8-10 Garlic Cloves (peeled)
4-5 Green Chillies
05:00- Cooking the Curry
2 tbsp Mustard Oil
1 Onion (sliced)
1 cup Water
Salt (as required)
07:51- For Garnish
Mustard Oil
Green Chillies
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About Chicken Curry
Chicken curry or curry chicken is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, and the Caribbean. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce and simmered until cooked through.[1] In south India, coconut and curry leaves are also common ingredients.[2] Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.
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