Sorse Peyaj Murgi/Chicken cooked with onions in mustard sauce

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Mostly sorse is prepared with fish in Bengali cuisine. Sorse chicken is a dish in which the chicken is cooked in zesty mustard sauce. I prefer cooking this dish in mustard oil for the extra pungency. This dish goes well with rice and is just perfect for weekends when you want to enjoy chicken with different flavors.

Sorse Peyaj Murgi

Course: Main course

Cuisine: Indian

Preparation time: 10 mins

Cook time: 30 mins

Servings: 4

Ingredients

800g chicken
2 tablespoons of garlic grated
¼ teaspoon of whole cumin seeds
4+ ½ tablespoons of mustard oil
2 tablespoons of black mustard seeds
2 tablespoons of yellow mustard seed
2 onions thinly sliced
3-4 green chilies
1 teaspoon of red chili powder
200g of yogurt
Salt to taste

Directions

Marinade the chicken with salt, yogurt, turmeric, red chili powder, garlic and keep it aside for 2 hours.
Soak the yellow and black mustard seeds for about half an hour and make a smooth paste with salt and keep aside. (See Notes)
In a kadai heat 2 tablespoons of oil. Saute the onions till they are translucent and keep aside. Care should be not brown the onions
To the same pan add two tablespoons of oil, heat the oil and add the cumin seeds.
As the cumin seeds start spluttering add the marinated chicken.
Saute the chicken for 3-4 minutes and then add the marinade.
Cook the chicken covered in its own juices.
Once the chicken is cooked and there is little water in the kadai, add the onions and continue cooking. This helps the flavor of onion to meld into the sauce still holding the shape of the onions.
Cook till you see oil leaving the sides of the kadai.
Now, add the mustard paste to the kadai along with 1 cup of water or depending on the consistency of the mustard paste.
Let it simmer for 5-7 minutes on medium low flame.
Turn off the flame and add the remaining mustard oil for the extra aroma of mustard.
Serve hot with steamed rice.

Note

Adding salt to the mustard paste and leaving it for some time reduces the bitterness of the mustard.

Step by step instructions to prepare Sorse peyaj Murgi

Marinade the chicken with salt, yogurt, turmeric, red chili powder, garlic and keep it aside for 2 hours.

Soak the yellow and black mustard seeds for about half an hour and make a smooth paste with salt and keep aside. (See Notes)In a kadai heat 2 tablespoons of oil. Saute the onions till they are translucent and keep aside. Care should be not brown the onions

To the same pan add two tablespoons of oil, heat the oil and add the cumin seeds.

As the cumin seeds start spluttering add the marinated chicken. Saute the chicken for 3-4 minutes and then add the remaining marinade. Cook the chicken covered in its own juices.

Once the chicken is cooked and there is little water in the kadai, add the onions and continue cooking. This helps the flavor of onion to meld into the sauce still holding the shape of the onions.

Cook till you see oil leaving the sides of the kadai.

Now, add the mustard paste to the kadai along with 1 cup of water or depending on the consistency of the mustard paste. Let it simmer for 5-7 minutes on medium low flame.

Turn off the flame and add 1/2 tablespoon of remaining mustard oil for the extra aroma of mustard. Serve hot with steamed rice.

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