One kg skinless chicken thighs and legs,
three tbsp mustard oil/vegetable oil,
five big onions (crushed and made into paste),
two tbsp ginger paste, one tbsp garlic paste,
four whole green chilli (split at the centre),
one finely chopped big tomato,
one tsp whole garam masala (four cloves, four cardamom pods, half inch cardamom stick-broken into pieces),
one and half tbsp black mustard seed paste,
four tbsp white mustard seed paste, one pinch of turmeric,
one tbsp sugar,
salt to taste.


This dish is best prepared in mustard oil. Wash and put the chicken pieces in a big bowl, add the onion, ginger and garlic paste and mix well. Cover and set it aside for about an hour. Heat the pan, pour oil and when it smolders, put the sugar and let it char. It will give a beautiful golden colour to the food.

Now add the whole garam masala in the oil and let them crackle. Put the green chillies and fry a little. Put the chopped tomatoes, fry over gentle flame for a minute. Once the tomatoes form a gravy, put the marinated chicken into the pan. Keep the heat low, and keep on frying. It would take about 20 minutes. Keep on frying and toss and turn the chicken pieces, till the oil gets separated. Add salt and turmeric.

When the chicken becomes golden in colour, add half cup of water. If you feel the gravy is too thick, add a bit more. Cover the pan and let it simmer for about 20 minutes, make sure to toss and turn the chicken pieces in between. When you feel it is cooked, add the mustard seed pastes to the curry and mix it well. Let it boil for a minute and your dish is ready.

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NEW JERSEY (TIP): Prachi Makkar, who the entire Indian American community in the Tri-States area knows as a versatile young woman and a superb...

Volume 4 Issue 40 | Dallas | Oct 14

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