My First Bengali Pop-up in Mumbai and the Recipe of Shorshe Murgir Jhol
[Mustard-seed paste has to be freshly made every time, otherwise it turns rancid. So that my paste doesn’t turn bitter, I use a combination of white and black mustard seeds, salt, a few drops of mustard oil and a whole green chilli while making the paste. The mustard sauce called Kasundi is salty, so take extra care not to go overboard with salt. I used the commercially available Kasundi here.]
- Chicken drumsticks: 8
- Chicken curry cut: 1 kg
- Curd: 3 tbsp
- Bay leaves: 2
- Cinnamon stick one inch: 1
- Green cardamoms: 8
- Black cardamom: 1
- Cloves: 8
- Peppercorns: 8
- Freshly ground mustard seed paste: 3 tbsp
- Kasundi a sour mustard paste available in Bengali stores: ½ cup
- Salt for the gravy: according to taste
- Salt for marination: 2.5 tsp
- Green chillies halved: 6
- Sugar optional: ½ tsp
- Turmeric powder: 1 tsp
- Onion chopped finely: 2 cups
- Garlic paste: 2 tbsp
- Ginger paste: 1.5 tsp
- Warm water: 3.5 cups
- Mustard oil: ½ cup + 2 tbsp for marination
Marinate the chicken for 4 hours with 2 tbsp mustard oil, curd, turmeric powder, 2.5 tsp salt and half of the ginger-garlic paste.
Heat oil in a deep-bottomed kadhai or wok. When the oil starts to give out smoke, reduce the flame and add the bay leaf, cinnamon, green cardamoms, black cardamom, cloves and peppercorns.
After a minute, add the rest of the ginger and garlic pastes mixed with 2 tbsp water. Sauté continuously. After a few seconds, add the onions and 1 tsp salt. Sauté for around 20 min, or until the onions are very soft and lose their crunch completely.
Now add the marinated chicken pieces, minus the marinade.
Cook first on a high flame for around 10 min. Then reduce the flame and cook covered, until the oil leaves the edges of the kadhai: this takes around 20 min.
Add the mustard seed paste and the kasundi. Keep sauté-ing for around 3 min on a low flame. Add the sugar and the green chillies. Sauté for 5 min.
Add the warm water and stir the Jhol. Let it come to a boil. Now check the seasoning. If needed, add the salt at this stage.
Cover the Jhol and let it boil on a simmered flame for 10 min. Give the dish a standing time of atleast an hour for best results.