Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Bengali: Till-Kasundi Murgi or Chicken Curry in the Sesame-Mu

Bengali: Till-Kasundi Murgi or Chicken Curry in the Sesame-Mu

Name: How to cook Bengali: Till-Kasundi Murgi or Chicken Curry in the Sesame-Mu - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Bengali: Till-Kasundi Murgi or Chicken Curry in the Sesame-Mu

A very popular & immensely aromatic & traditional chicken recipes from Bengal which comes with its Masterstroke of the Traditional Bengali Mustard Sauce- KASUNDI

Ingredient

Food ration :

2 servings

Cooking time :

50 mins.

500-600 gms

For the Chicken Marinade: Chicken on Bones

1 tsp

or To Taste Salt

1 Cup

Plain Yoghurt

1 Pinch

Sugar

1/2 tsp

Turmerics

1 tsp

Red Chilli Powder

1 tsp

Kashmiri Red Chilli Powder

1 tsp

Roasted Cumins & Whole Dry Red Chilli Powder

1.5 tbsps (3 G)

Paste

1/2 Cup

Onions Paste

1/4 Cup

Brown-Yellow Mustards Seeds & Poppyseeds Paste

2 tbsps

Bengal Kasundi: Bengali Mustard Sauce

1/4 Cup

Mustard Oil

1/4 Cup

For the Till-Kasundi Purée: sesame Seeds- Toasted

1 Cup

Mustards, Poppyseeds & Melon Seeds Paste

1/2 Cup

Kasundi: Mixed with the Mustards-Poppyseeds Paste

Tempering Spices: Whole Dry Red Chillies

2-3

Fresh Green Chillies

1 tsp

Nigella Seeds

1 tbsp

Fresh Garlic & Ginger: Finely Chopped

1.5 Cups

For the Gravy: Onions Thinly Sliced

1 tbsp

Fresh Green Chillies: Finely Chopped- Optional

1 tsp

Garam Masala Powder: Homemade (Optional)

3-4

Fresh Green Chillies: Slit

1/2 Cup

Mustard Oil: For Cooking

2 tbsps

Raw Mustard Oil: Garnish (Highly Recommended)

Cooking instructions

* Step 1

First Up: In a large mixing bowl- Marinate the washed & clean chicken pieces with the entire aforesaid marination spices, mixtures & ground masalas along with the seasonings mentioned too- Coat it nicely all along- Cover & Set Aside for at least 3-4 hrs time, as I always do say overnight marination is always the best- However, this time, I too didn’t have sufficient time to keep it in the overnight marinations but I ensured that it stays in the same for more than 5-6 hrs time

* Step 2

Next: Prepare the rest all other ingredients aforesaid for the recipe- To be readily available while cooking- For that, dry roast the sesame seeds, allow it to cool down completely before blending it into a fine & smooth paste- Also, soak the poppyseeds, both the mustards seeds & the melon seeds for at least 30-45 mins time before blending it into a smooth thick paste with some salt & fresh green chillies

* Step 3

Once both the pastes are done & ready- Now, mix with it the master stroke of this dish- the famous Bengali Mustard Sauce: KASUNDI 👇🏻

* Step 4

Mix it nicely with it to set aside for its later use in the recipe while cooking- Heat up a heavy bottomed wok/kadhai/pan/vessel over the medium-high flame- Add in the mustard oil to it & allow the oil to fumigate nicely first & turn pale 👇🏻

* Step 5

Once that’s done: Throw in it the Tempering Spices & let them splutter & go aromatic- Add in the finely sliced onions, sauté until it turns translucent & quite softer- In goes the finely chopped green chillies, 3G Paste & sauté continues until the raw smell of the same goes off completely & they’re all nicely yet quite gently golden browned in colour- In goes the seasonings & dry spices too while stirring continuously while the sauté is continued

* Step 6

Time to add in it the marinated chicken pieces & the flame goes in the high for sometime now- As it’s seen 👇🏻that marinated chicken with the yoghurt & rest all other ingredients has released sufficient water in it- Hence, the flame need be on the high to recede this water content in the same so that we can sauté & cook it with our gravy mixtures perfectly well until everything’s well combined, blended & perfectly incorporated 👇🏻

* Step 7

👇🏻👇🏻👇🏻

* Step 8

Once the water is reduced & the Chicken seems to be well sautéed while already half cooked in the process- Flame gets back to the medium again- Check on the seasonings part & adjust if it’s called for- Now onwards, cook it on the medium-low flame by covering the pan while stirring occasionally in between to prevent it catching the bottom of the pan at any point for about 15 mins time at least or until it’s done nicely & turns out to be soft & juicy enough

* Step 9

Once the oil starts separating & surfaces upto the pan- Add into it the Mustards-Poppyseeds & KASUNDI mixtures- Mix everything well together until nicely combined and well blended together- Cover it back to cook for another 5-7 mins time while stirring occasionally again in between as this mixture will tend to stick to the pan quite easily hence it’s used as & when the chicken is almost done but make sure that its raw smell doesn’t remain in the masala gravy else it’d not taste good

* Step 10

Once that’s all are done: Add in some raw KASUNDI in the top, as well as raw mustard oil to enhance its flavours & aroma even more & quite strongly- Flame goes off while, it’s all been given a really good mix altogether to be well combined & finely infused to be justly incorporated in the gravy mixtures along with the chicken...

* Step 11

Keep it in its standing position for another 10-15 mins time before serving it piping hot with the equally piping hot steamed rice- As that’s how it usually & normally goes with us- the typical BONGS- However, it equally goes well along with any kinds of the Indian Breads, Pulao, Jeera or Fried Rice 🍚 or similar....

* Step 12

Transfer it to a separate serving bowl or platter- Garnish it your own very way…A MUST TRY FOR SURE for all the Non-veg. Friends out therein & I’mein not only sure but confident enough that you’ll fall in love with this dish & just can’t stop yourself from trying it out simply once…!!! Relish this DELISH unique dish from my land…