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.