Chicken Besara

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We odiyas have grown up with the idea of mustard paste being added to cook fish & shrimp & veggies.. but never ever had I imagined that I could use the same concept (little tricked & changed of course to fit the bill) for chicken too..

It was a fine Saturday mid-day when the craving of having something non-veg spicy came into my mind (errrr.. my stomach..) .. The freezer had some chicken drummets from store.. which were shrieking out to be used... And just a few days back.. I had seen a post somewhere about using mustard paste with chicken gravy.. I thought I should totally try it... This was new to me..and I must confess the gravy was a super hit... we ate double the amount of white rice .. and saved some for later too.. Everyone who loves chicken and mustard paste should totally try this.. and Enjoy with white fluffy rice.. :)


What I used

  • Around 1.5 Lbs of chicken drummets (small chicken legs)
  • 2 table spoons of black & yellow mustard seeds
  • 1 table spoon of poppy seeds
  • 4 garlic pods chopped
  • 2 inches ginger chopped
  • 2 green chillies chopped (use more if you want more heat)
  • 2 teaspoons cumin seeds
  • 1 medium onion thinly sliced
  • 1 medium plump tomato chopped finely
  • Salt + Turmeric + Red chili powder (For marinating the chicken in)


Process

  • Marinate the chicken pieces with salt + turmeric + red chili powder for around 1 hours or so.
  • While chicken's marinating, grind these together with little bit water to a smooth paste : Mustard seeds + green chilies + garlic + ginger + wee bit turmeric.
  • Heat oil & when hot, add the onions & fry till the edges are brown.
  • Next goes in the chicken pieces and let them roast & cook at the same time.
  • You may choose to cover and cook or cook in the open, but you'll have to let the chicken cook nicely while roasting. Try it on medium flame and toss continuously. 
  • When that's done (around 10 - 15 mins) add the tomatoes & give a stir.
  • Add salt to taste and toss again. 
  • Once the tomatoes are soft, add the mustard masala paste with little bit of warm water.
  • Cover and cook the chicken with mustard paste to a lovely aromatic spicy gravy. 

Enjoy with fluffy white rice. 

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