Mouthwatering Mustard Chicken Recipe | Simple Ingredients Easy To Make

Описание: Learn how to make a rich, flavorful mustard chicken curry that’s bold, spicy, and perfect with steamed rice or porota! In this recipe, we use yellow and brown mustard, garlic, green chilies, and creamy yogurt to create a traditional-style gravy that’s full of depth and aroma.

What You’ll Need:

1 kg curry-cut chicken

1 tsp salt (or to taste)

1½ tsp Kashmiri red chili powder

1 tsp black pepper

¾ cup plain yogurt

For the base:

3–4 tbsp cooking oil

1½ cups thinly sliced onion

Pinch of salt

For the mustard blend:

1½ tbsp yellow mustard

1 tsp brown mustard

7–8 large garlic cloves

4 green chilies

½ cup water

Finishing touches:

1 cup water (room temperature)

4–5 whole green chilies

1 tsp mustard oil

1–2 tbsp chopped coriander

Let’s Cook:

Marinate the Chicken
In a bowl, mix the chicken with salt, red chili powder, pepper, and yogurt. Let that chill while you start the onions.

Caramelize the Onions
Heat oil in a pan. Add sliced onions and a pinch of salt. Cook them until they’re soft and lightly golden—don’t rush this step, it builds flavor.

Add the Chicken
Toss in the marinated chicken and sauté for about 5 minutes until it starts to brown a bit.

Make the Mustard Paste
In a blender, add yellow mustard, brown mustard, garlic, green chilies, and ½ cup water. Blend it smooth—this is your flavor bomb!

Simmer It Down
Pour 1 cup water into the pan with the chicken, then add the mustard paste. Mix it all well. Cover and cook on low heat for 30–35 minutes. Stir occasionally and let that magic happen.

Finish with a Bang
Once the chicken’s cooked and the gravy looks rich, throw in those whole green chilies, mustard oil, and fresh coriander. Cover the pot, turn off the heat, and let it rest for 5 minutes.

Serve it hot with steamed rice or soft porotas. This one's bold, punchy, and full of character—just how mustard chicken should be!

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