Saw this recipe in a cookery book long ago but the taste of mustard is something which somehow doesn't seem appealing to me. Hence was quite hesitant to try out this recipe. But the picture displaying the dish was so very captivating that this recipe was bookmarked to be tried out sometime in the future. Finally the other day when this was made, I really regretted for not trying it out before. It was really a lip smacking dish and moreover all at home loved it. And that is what matters to us the most!!
So here is the recipe for all the mustard lovers as well as mustard haters(like me).
750 grams boneless chicken thighs or boneless tender chicken breast
2 tablespoons oil
1 big onion, sliced thin
1 teaspoon small mustard seeds
2 teaspoons crushed garlic
1 teaspoon turmeric powder
2 teaspoons coriander powder
2 teaspoons curry powder
250 ml water
6 tablespoons whisked yogurt
salt and pepper to season
- Cut the chicken into bite sized cubes.
- Heat oil in a large wok. Add the sliced onions and saute until soft.
- Using a pestle and mortar, pound the garlic and mustard seeds. Add this to the onion and stir-fry for a minute.
- Add the turmeric powder, coriander powder and curry powder. Stir- fry for 2-3 minutes and then add the chicken.
- On a high flame stir fry for 5 minutes and then add the measured water.
- Season with salt and pepper.
- When this begins to boil, reduce the flame and cover and cook on a low flame for 20-25 minutes stirring occasionally until the chicken is cooked.
- Remove from flame and stir in the yoghurt.
- Serve immediately garnished with a little whisked yoghurt and a few mustard seeds.
* This is a mildly spiced dish. If you prefer it a bit more spicier you can pound 4 dried red chillies, 1 cinnamon stick, 2 cloves and 1 star anise along with the garlic and mustard, and add.