SHORSHE-NARCOL MURGI

CHICKEN ....being popular among this generation kids, is a regular in most of the homes I think. Hence it is important to bring in variety in way of its preparation. With many recipe ideas 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, shredded coconut was making rounds on my mind. I had a similar dish somewhere in Chennai back in 1992. 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, both of us siblings got super hungry way before lunch time. The aromatic smell of the spice mix from kitchen was to be blamed. I try to do the same for my family, just the way our 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 preference.

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 :

Wash chicken pieces. Marinate with lemon juice, turmeric, salt. Keep standing for 2 hours.

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

Heat oil in pan. Temper with bay leaf. Add onion slices. Fry until golden brown. Add garlic paste. Fry until raw smell goes away completely.

At this stage, add mustard-chilli paste. Saute for 2 minutes. Add shredded coconut next. Fry for 2-3 minutes. Now add chicken along with marinade. Stir well, cover.

Lower heat. Remove cover, stir every 3-4 minutes. When water dries up, pour in 1/2 cup of  water. Stir well. Cover again, cook until gravy thickens. Switch off gas stove, it's done.

Enjoy Shorshe-Narkol Chicken with steamed piping hot rice!! We had "daler bora diye mocha, methi begun, tetor dal" too alongside!