Priyadarshini Chatterjee of Let's Talk Food is the star of week 3 of Kolkata Food Bloggers' event Know Your Blogger - 2. Her blog is anything but monochromatic - splattered with jazzy photos and vibrant snippets of her life, it is a terrific read. Her recipes are experimental, flamboyant and radically different with a fair share of traditional fare thrown in. How can one not be enthralled by Doi Mishti Cupcakes or Murgir Rajokiyo Roast.
I chose a something that I wanted to make for long time - Sorshe Murgi. There is something about the piquancy of bruised mustard seeds that has a hypnotic effect on my taste buds. I just cannot stop eating. I followed her recipe for the better part, depending on the availability of ingredients and just reduced the amount of heat. I had to switch out kasundi with dijon mustard. It was bursting with flavors, something I will be making many times!
And oh, did I forget to mention that I love chicken recipes without onions.
- Chicken Thighs - 1 lb, boneless (you can use you preferred cut of chicken)
- Tomatoes - 1/2 Cup, chopped (I used grape tomatoes)
- Garlic - 1 tbsp, grated
- Ginger - 1 tbsp, grated
- Green Chili paste - 1 tsp (use more if you prefer more heat)
- Turmeric Powder - 1/2 tsp
- Vinegar - tbsp
- Mustard Paste - 1 tbsp
- Dijon Mustard - 1 tsp
- Mustard Oil - 2 tbsp
- Cilantro - 2 tbsp, finely chopped
- Salt to taste.
Marinate the chicken with grated ginger, grated garlic, green chili paste, vinegar, turmeric powder and salt for at least an hour.
In a heavy bottomed pan, heat the mustard oil and fry the chicken pieces on high heat for few minutes. Stir and scrape as required. Throw in the chopped tomatoes, reduce the heat to medium-high, cover and cook till the oil separates. Remove the cover and cook on medium-low heat till the chicken pieces become fork-tender. Stir in the mustard paste and dijon mustard (or kasundi), sprinkle the chopped cilantro leaves and take the pan off the heat.
Serve with rice or roti.