Authentic Bengali Cuisine: Sorshe Bata Murgi (Chicken in Mustard Sauce) Recipe

Ingredients

500 grams of Chicken
1 bunch of Fresh coriander leaves
2 Green chillies
2 tablespoons of Mustard seeds
1 teaspoon of Cumin seeds
1/2 teaspoon of Turmeric powder
1/2 teaspoon of Red chili powder
Salt to taste
2 tablespoons of Mustard oil
1/2 teaspoon of Nigella seeds
1.5 cups of Water
2 tablespoons of Yogurt, whisked

Steps and instructions

Wash the chicken thoroughly and marinate it with salt, turmeric powder, and red chili powder. Allow it to rest for 15-20 minutes.
Meanwhile, prepare the mustard paste. Soak the mustard seeds and cumin seeds in a little water for 10-15 minutes. Then grind them along with the green chillies and coriander leaves into a smooth paste.
Heat mustard oil in a pan, add the nigella seeds and let them splutter.
Add the marinated chicken to the pan and sauté on medium heat until it turns golden brown.
Next, add the prepared mustard paste, mix well, and cook for a couple of minutes.
Add water, stir well, cover the pan, and let it simmer on low heat for about 15-20 minutes until the chicken is cooked thoroughly and the flavors are well blended.
Finally, add the whisked yogurt, mix well, and cook for another 2-3 minutes.
Turn off the heat and let it sit for a few minutes before serving. Enjoy your Sorshe Bata Murgi with hot, steamed rice.

Tools for making

Cutting Board - Used for chopping and preparing ingredients
Knife - Essential for cutting and slicing the chicken and other ingredients
Mixing Bowl - Used for marinating the chicken and preparing the mustard paste
Grinder or Blender - Required to grind mustard seeds, cumin seeds, green chillies, and coriander leaves into a paste
Pan - Used for cooking the chicken and mustard sauce
Spatula - Helps in stirring and flipping the chicken while cooking
Measuring Spoons - Needed to accurately measure the spices
Cover or Lid - Used to cover the pan while simmering the chicken

Recipe variations

Replace chicken with paneer (cottage cheese) for a vegetarian version.
Add vegetables like potatoes, cauliflower, or peas to make it a Sorshe Bata Murgi curry.
Use bone-in chicken pieces instead of boneless for a more flavorful dish.
Add a dash of lemon juice for a tangy twist.
Experiment with different types of mustard seeds, such as black mustard seeds or yellow mustard seeds, to vary the flavor profile.
Include some grated coconut in the mustard paste for added richness and texture.
For a spicier version, increase the amount of green chili or add some red chili flakes.
Replace mustard oil with any other cooking oil of your choice, such as vegetable oil or olive oil.
Garnish with freshly chopped cilantro or mint leaves for a burst of freshness.
Serve with naan or roti instead of rice for a different dining experience.

Recipe overview

Sorshe Bata Murgi is a delightful Bengali chicken dish known for its heady aroma and robust flavors. The key ingredient, mustard, both in seed and oil form, lends this dish a unique tanginess that perfectly complements the heat from the chillies and the spices. The chicken is marinated in a mix of spices, then slowly simmered in a sauce made with a paste of mustard seeds, green chillies, and fresh coriander. The dish is finished with a drizzle of whisked yogurt, adding a smooth, creamy texture. This recipe is pretty straightforward to make, requiring a few simple steps and about 40-45 minutes of your time. It's best served with a plate of hot, steamed rice. Get ready to bring a bit of Bengal into your kitchen with this flavorful, comforting dish.

Common questions

Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken for this recipe. Adjust the cooking time accordingly as boneless chicken cooks faster.
Is it necessary to soak the mustard seeds and cumin seeds?
Yes, soaking the mustard seeds and cumin seeds helps in grinding them into a smooth paste and enhances the flavor. However, if you have a powerful blender, you can skip the soaking step.
Can I use vegetable oil instead of mustard oil?
While mustard oil adds a unique flavor to the dish, you can use vegetable oil as a substitute if you don't have mustard oil available.
Can I adjust the spiciness of the dish?
Yes, you can adjust the spiciness according to your preference. Increase or decrease the amount of green chillies and red chili powder accordingly.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and reheat it before serving. The flavors tend to develop and intensify when it sits for a while.
What can I serve with Sorshe Bata Murgi?
Sorshe Bata Murgi pairs well with steamed rice or Indian flatbreads like roti or naan.

Serving dishes and utensils

Cutting board - Use a cutting board to safely chop and prepare the ingredients.
Knife - A sharp knife is essential for cutting the chicken and chopping the coriander leaves.
Grinder or Blender - Use a grinder or blender to make a smooth paste of mustard seeds, cumin seeds, green chilies, and coriander leaves.
Pan - A sturdy pan or skillet is needed for sautéing and cooking the chicken.
Spatula or Wooden Spoon - Use a spatula or wooden spoon to stir and mix the ingredients while cooking.
Measuring Spoons - Measuring spoons will help you accurately measure the spices and oil for the recipe.
Cover or Lid - A cover or lid is needed to cover the pan while simmering the chicken.
Whisk - Use a whisk to whisk the yogurt before adding it to the dish.
Serving Bowl - Transfer the cooked Sorshe Bata Murgi to a serving bowl for presentation.

Origin stories

Sorshe Bata Murgi is a beloved dish that hails from the western part of India, specifically the state of West Bengal. The Bengali cuisine is known for its subtle yet fiery flavors, a delicate balance that is beautifully captured in this dish. The use of mustard, both in seed and oil form, is a distinctive characteristic of Bengali cuisine, and it imparts a unique, pungent flavor that is unlike any other. The curious blend of spices used in the preparation of Sorshe Bata Murgi, particularly the use of mustard and nigella seeds, can be traced back to the ancient practices of Ayurveda that are deeply rooted in this region. So, each time you savor a mouthful of this classic Bengali dish, it is like taking a culinary journey through the age-old traditions and rich cultural heritage of Bengal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.