Shorshe Murgi

Chicken curry cooked in mustard sauce

Shorshe Murgi is a Bengali style Chicken curry cooked in the mustard sauce.  With some basic pantry staple ingredients, you can prepare an  easy dish for weeknight dinner and serve with steamed rice.

Prep Time: Active time 5 minutes + 15-20 minutes for marination

Cook time: 15-20 minutes



  • 800 gm Boneless Chicken cut into bite size pieces
  • 5 big Cloves of Garlic
  • 6-8 green Chillies (you can add less or more to your taste)
  • 3 tbsp. beaten Curd
  • 1½ tsp black Mustard seeds
  • 3 tsp white mustard seeds
  • 1 tsp cumin seeds
  • 3-4 Mustard oil + 1 tsp
  • ½ tsp Turmeric powder
  • Salt to taste
  • ¼ tsp Sugar


  1. Transfer Garlic and green Chillies in a blending jar, add a little bit of water and blitz to make a smooth paste.
  2. Take Chicken pieces in a mixing bowl, add green chilli and garlic paste, turmeric powder, beaten yogurt, 1 tbsp. of mustard oil, salt and sugar, mix everything well, cover and keep the marinated chicken aside for 15 to 20 minutes.
  3. Add cumin seeds, both types of mustard seeds and salt in a spice grinder and grind them into a fine powder, then transfer the powder to a shallow bowl, add some lukewarm water and give a stir with a help of a spoon to make a smooth paste.
  4. Heat oil in a cooking pan or Dutch Oven, reduce the heat to low, add marinated chicken to the hot oil and increase the heat to high and cook for few minutes, that way chicken mixture will release the moisture, then reduce the heat to absolutely low, cover with lid and cook until chicken is more than half way cooked through.
  5. Add cumin mustard paste give a stir to mix everything and increase the heat to medium and let it cook until gravy is thickened up.
  6. Add about one tsp of raw mustard oil on top, add few broken green chillies, give a final stir and cook just for few seconds. Cover with lid and remove from heat.

Serve with Steamed Basmati Rice and Salad.

Recipe by: Shyamali Sinha

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