Sunday, 28 September 2014

SHORSHE-NARCOL MURGI



CHICKEN ....being very popular among this generation kids, is a regular at most of the homes I think. Hence it is very important to bring in variety in way of its preparation. With so many food blogs around it is not a difficult task either. Besides, with little innovation we can always create a new recipe. Honestly, mustard and coconut being widely used among Bengalis, the idea of preparing chicken with a combination of mustard and shredded coconut was making rounds on my mind.
      I remember, as a kid how me and my brother loved chicken. In those days chicken was new in the market, I mean in Kolkata, around the 80's. Mutton was more popular in a Bengali household, besides fish. Chicken became an instant hit. Every Sunday, me and my brother got super hungry much before lunch. The aromatic smell of the spice mix from the kitchen was to be blamed. I try to do the same for my family, just the way my mother did for us. A family bonds over all the efforts we give as individuals.
     This recipe has predominance of mustard flavour in it. The use of chillies can be adjusted as per your taste.

INGREDIENTS : 
Chicken : 500 gm
Black Mustard : 30 gm
Green Chilli : 5
Garlic Paste : 2 tsp
Onion : 2 big
Bay Leaf : 1
Turmeric Powder : 1 tsp
Salt : As per taste
Shredded Coconut : 4 table spoon.
Juice of one lemon
Oil (preferably Mustard) : 4 table spoon

METHOD :
I have used chicken legs as preferred by my son. Any part of chicken can be used. Wash the chicken pieces thoroughly. Marinate with lemon juice, turmeric and salt. Keep standing for 2 hours.

Wash the black mustard in a strainer. Put in a blender along with the chillies, little salt and 1/4 cup water. Blend to a smooth paste. Keep two tsp garlic ready in hand. The salt is used so that the mustard paste do not turn bitter.

Heat oil in a pan. Temper with bay leaf. Put in the onion slices. Fry till golden brown. Put in the the garlic paste. Fry till the raw smell goes away completely.

At these stage, put in the mustard - chilli paste. Saute for 2 minutes. Put in the shredded coconut. Fry for another 2 minutes. Now put in the chicken along with all the marination. Stir well and cover.

Lower the heat. Open the cover and stir every 3-4 minutes. When the water dries up, pour in 1/2 cup water. Stir well . Cover again and cook till gravy thickens. Switch of, its done.

Enjoy Shorshe - Narcol Chicken with steamed piping hot rice !!


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