Shorshe Chicken (Mustard Chicken Curry)

In a large bowl, combine the chicken with salt, turmeric, Kashmiri chilli powder, yogurt, and mustard oil.

Cover and marinate for at least 30 minutes (longer for a deeper flavour).

Soak the black and yellow mustard seeds, green chillies, and garlic cloves in warm water for at least 2 hours.

Grind on pulse mode until it forms a smooth paste. Set aside.

In a heavy-bottomed kadhai, heat the mustard oil until it reaches its smoking point.

Reduce the heat slightly, add the sliced onions, and sauté until they turn lightly golden and the edges begin to brown.

Add the marinated chicken and cook on high heat until the pieces turn white and are lightly seared on the outside.

Pour in the prepared mustard sauce. Rinse the grinder jar with a splash of water and add that to the kadhai as well.

Cook uncovered for 5–6 minutes, stirring occasionally, until the oil begins to separate from the masala.

Add the hot water, sugar, and salt. Mix well.

Cover and cook on low to medium heat until the chicken is tender and fully cooked.

Adjust the seasoning and consistency of the gravy as needed (keep in mind the gravy thickens as it cools).

Add the slit green chilli, mix gently, and turn off the heat.

Garnish with fresh coriander and serve hot with steamed rice or roti.