Mustard Chicken | Creamy Mustard Chicken | Chicken Gravy Recipe | Chicken Recipe By Varun Inamdar

Mustard Chicken | How To Make Mustard Chicken | Indian Cuisine | Creamy Mustard Chicken | Chicken in Mustard Gravy | Chicken Gravy Recipe | Chicken Recipe for Dinner | Easy Chicken Recipe | Non-Veg Recipe | Dinner Recipes | Curry Recipe | Gravy Recipe | Chicken Recipes | Get Curried | The Bombay Chef | Varun Inamdar

Learn how to make Mustard Chicken with our Chef Varun Inamdar.

Introduction
Mustard Chicken is a delectable chicken recipe that can be prepared with ingredients easily available in the kitchen. It is spicy and flavourful and has a unique taste and aroma due to mustard oil and mustard paste which are added to this dish during the cooking process. Mustard Chicken goes well with rice and chapati and can be made on weekends and on days you want to enjoy a chicken dish with a difference. Do try this recipe, and let us know how it turned out to be.

Chef’s Trivia

Preparation of Marinade
500 gms Chicken (curry cut)
Salt (as required)
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1/4 tsp Sugar
2 tbsp Mustard Oil
2 tbsp Curd

Chef’s Trivia

For the Mustard Paste
25 gms Mustard Seeds (soaked & drained)
8-10 Garlic Cloves (peeled)
4-5 Green Chillies

Cooking the Curry
2 tbsp Mustard Oil
1 Onion (sliced)
1 cup Water
Salt (as required)

For Garnish
Mustard Oil
Green Chillies

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About Chicken Curry
Chicken curry or curry chicken is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, and the Caribbean. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce and simmered until cooked through.[1] In south India, coconut and curry leaves are also common ingredients.[2] Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.

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Hey guys! This is me
The Bombay Chef Varun Inamdar
and welcome to ‘Get Curried’.
You know what fascinates me
in the Indian film industry?
The use of Mustard fields.
I as a Chef
see it actually as my ingredient basket
and I wonder
what these two are actually
doing in my ingredient basket?
I am talking about
Mustard as an ingredient.
And this really
is the hero or the core of today’s recipe.
The recipe is
Mustard Chicken.
Mustard Chicken is relatively
a very simple Chicken Curry.
Now I am going to divide
this recipe into three parts.
The first one is marinating the Chicken,
the second one is actually making the paste
of Mustard
and the third one
is the cooking process.
Let’s begin with the first step
which is marinating the Chicken.
I am using Curry cut of Chicken
to which I am adding Salt as required.
Of course, you can add later as well.
To this, I am going to add in
Red Chilli powder
not too much
because it’s a pre-dominantly
yellow colored gravy.
This Red Chilli
is primarily for that spice,
for that punch, for that kick,
for that pungency.
Let’s add in Turmeric,
this in a way
is going to accentuate
the color of the Curry.
Of course Mustard,
we are going to use a
combination of Black and Yellow.
When this gets ground, it’s going
give you a deep Yellow Ochred paste
but this is going to bring
that color to yet another level.
Slightly more
than you would normally use in any Curry.
Sugar, just to kind of
balance the taste and flavour
of this entire Curry
because Mustard
could have that slight pungent taste,
slight bitter afternote.
Sugar will just kind of
bring all of that to normalcy.
Let’s add in Mustard Oil.
And to this, I am also adding
Dahi or Curd.
Let’s mix all of this well.
I am first breaking all these little knots
that a Curd normally has
because you do not want that
mouthfeel that lumpy mouthfeel
in the Curry.
So let’s mix all of this well,
ensure that the Curd
becomes nice and creamy
and then you start rubbing it
onto the Curry cuts of Chicken.
Now of course, if you
have some time at hand
you can make this the previous night
you can keep this marinated
for two to three hours.
Make this when your guests
are just kind of coming in.
Another thing is, if you can make
this Curry in its entirety a day before
it beautifully matures the next day
and trust me the taste is very different.
Let me keep this aside for a little while
and allow me to wash my hands.
Let’s begin with the Mustard paste now,
for this, I am going to use Mustard
and like I said, a combination of
Black Mustard and Yellow Mustard.
Now,
case in point,
in case you are using four
tbsps of Mustard for the recipe
three tbsps could be the Black one
one tbsp the Yellow one,
just kind of
to bring in that balance
of taste and flavour.
This is soaked and kept ready
you can soak this like for an hour
and that’s more than
enough for this recipe.
Now in case, you get bored
of soaking the Mustard
and I am deliberately using the word bored
because we all go through these
phases and it’s absolutely fine.
You get a lot of different kinds of
Mustard paste and powder in the market
you can put all of those to use.
You get Dijon Mustard, French
Mustard, English Mustard
different kinds of Moutarde and things like that
you also get Mustard Powder in the market,
take three tbsps of the powder
put it in the marination
and make the Curry just the way it is.
I am also adding Garlic in this recipe
you can add Garlic paste if you
are using any of those options.
You also get,
Kasundi which is a typical
Indian variety of Mustard paste.
You can put that to use
that has a lot of other
ingredients as well
but that’s absolutely fine.
End of it,
the flavour, the notes
is all going to be similar.
Now, what have I added to this?
Black Mustard, Yellow
Mustard, both soaked and drained,
garlic in the form of
cloves which are peeled
and Green Chilli for that
beautiful spike in this recipe.
Cover this with a cap
and grind this without water
in a nice fine and smooth paste.
This has become nice and smooth
let’s move on to the next step and that is
slicing an Onion
and cooking the Curry.
For this,
I am going to heat a pan
on high flame.
I am going to cut
a Red Onion
into thin slices.
Onions are cut and ready.
In the hot pan
let’s add in Mustard Oil.
I am just keeping like a tbsp aside
because I am going to add that
right towards the end of the recipe.
Let me add in
the sliced Onions in the Mustard Oil.
We need to stir this for like a minute
or so, till the Onions turn translucent.
Once this is achieved,
I am going to add in the
marinated Chicken pieces.
Allow the Chicken to sear on high flame
a minute or so and that should be good.
It’s important to seal in
the juices of the Chicken
because that way
it cooks beautifully well
till it’s wonderful, tender and juicy.
The pieces of Chicken have seared well.
Let’s add in
the Mustard, Garlic, and Green Chilli paste.
Let’s mix this well.
Allow this to also sear for
say thirty to forty seconds.
This Curry has a
beautiful emerald-like Color.
Emerald Yellow
deep yellow
to faint yellow
depends on the amount of
Turmeric that you use in this recipe.
It would also depend on the
quality of Mustard that you use.
Well some have the tendency
of turning borderline brown
but what we are looking at in this Curry,
my mouth is already salivating,
it’s that wonderful emerald-
like golden yellow color.
Time to add in Water.
I am going to add in like
half a cup or a cup more than what
would be required in terms of balancing
the consistency of a Curry.
Time to also add in
Salt as required.
Remembering the fact
that Salt was already added
while marinating the Chicken
but this time
we are keeping the
consistency of the Curry in mind.
Also, remember the fact
that this is going to
reduce while it gets cooked.
One quick stir
we cover this and allow this to cook
for twenty to twenty-five minutes
or till the Chicken is
wonderfully cooked and ready.
With this, our Chicken
should be done and ready
let’s have a quick check.
The Chicken is well done
and the Curry has also reduced
to the thickness and to the
consistency that we would prefer.
Let’s give this a quick stir
and this
goes straight on the dinner table.
Now whether you eat this
with a bowl of steamed Rice,
Chappatis, Rotis, Phulkas,
Puris whether of whole
wheat or refined Flour.
Make this for your family,
make this for your friends
and this is me Varun Inamdar
signing off.