Spicy and tangy, this Aam Kasundi Murgi is truly a delight for the taste buds. The traditional Bengali-style chicken curry is made with a zesty green mango mustard sauce Bengali Aam Kasundi that adds an unmistakable flavor to the dish. Serve it with steamed rice for an unforgettable meal!
Jump to:
- Aam Kasundi Murgi
- Mustard and its Use in Bengali Cooking
- One Ingredient you cannot miss
- Instructions- The way I make Aam Kasundi Murgi!
- Process
- Substitution
- Top Tip
- Related
- Here's how you make Aam Kasundi Murgi:
- Recipe Card
- Chicken dishes from Debjanir Rannaghar:
- Let's connect over Aam Kasundi Murgi Recipe from Debjanir Rannaghar!
- Aam Kasundi Murgi Recipe Pin for You!
My little one's eyes lit up like stars when I announced that we were having Aam Kasundi Murgi for Sunday Lunch. No doubt, it has become her favorite dish in no time! Preparing this Bengali-style chicken in mango mustard sauce is so easy and quick, all you need is a bit of marination time. With the big fat batch of homemade Aam Kasundi at home waiting to be used, this dish was a must-cook item on our monthly menu list last month. And it has been a hit ever since!
Aam Kasundi Murgi
Aam Kasundi Murgi is a traditional Bengali specialty that is sure to tantalize your taste buds. This flavorful dish of chicken curry is cooked with a special Bengali Aam Kasundi sauce, made with a combination of green mango, mustard, and other spices. The result is a delicious and tangy chicken preparation, with a strong mustard and mango flavor. Perfect for a family dinner or a special occasion, this dish goes perfectly with steamed rice.
Mustard and its Use in Bengali Cooking
Mustard has been a part of the traditional Bengali cuisine for generations, and it is used as both oil and paste. From Macher Jhal to Borir Jhal, it is an essential ingredient in many of our beloved dishes. Though I have yet to try it with chicken or mutton, its unmistakable flavor remains an integral part of our culinary heritage.
I had never tasted meat cooked with mustard until one day when I decided to take a chance and give it a try. To my surprise, the flavor that hit my taste buds was unlike anything I had ever tried before! The zesty tang of the mustard combined with the succulent flavor of the meat made for an unforgettable culinary experience. From then on, this dish has been a part of my regular meals and is sure to leave anyone who tries it wanting more.
One Ingredient you cannot miss
Pasta so far never had the Aam Kasundi Murgi outside the home. She, in fact, had it for the first time this year. It was after, I made some Aam Kasundi at home this year. I found she was in love with the Aam Kasundi aka the Bengali Mango Mustard Sauce, a seasonal delicacy. You may read here the recipe of Aam Kasundi and Pasta's reaction (& action) with the same. However, upon seeing her enjoying the Aam Kasundi, I decided to cook the Aam Kasundi Murgi at home.
Instructions- The way I make Aam Kasundi Murgi!
The aroma of the Aam Kasundi Murgi wafted through the air, inviting hungry tummies to come and partake in its deliciousness. This recipe was a personal concoction of flavors, crafted with love and care. Homemade Aam Kasundi was used to give it that special flavor, but if you are unable to get your hands on some homemade goodness then store-bought will do just fine! Come and savor the unique taste of this Aam Kasundi Murgi - you won't be sorry!
Process
The preparation of this dish starts with the making of the Aam Kasundi sauce. The green mangoes are crushed and mixed with mustard, garlic, chili, and other spices, and then left to marinate for a few hours. This allows the flavors to blend together and deepen.
Once the sauce is ready, the chicken pieces are cooked with the sauce and then left to simmer over a low flame. The result is a delicious and fragrant chicken curry. The flavors of the mustard and mango blend together beautifully, with the chicken taking on a unique flavor and texture.
Aam Kasundi Murgi is sure to be a hit with everyone and is sure to become a family favorite. Serve it with steamed rice, and enjoy the delicious taste of traditional Bengali cuisine.
Aam Kasundi Murgi is a Bengali-style Chicken curry prepared with Green Mango Mustard Sauce. A tangy, mustard, and mango-based chicken preparation, this goes really well with steamed rice.
Substitution
Forget the Aam Kasundi, it's time to try something new! Mix Normal Kasundi with Green Mango and you'll have a delicious combination. Add juicy chicken and spices of your choice, then let the magic happen. In no time at all your kitchen will be filled with an aromatic blend of flavors that will tantalize your taste buds. Enjoy this easy-to-make dish for a unique culinary experience!
Top Tip
Cooking Aam kasundi Murgi requires more than just the usual ingredients. You need to use a good quality Aam Kasundi to make the dish a success. Without a high-quality kasundi, the recipe would not have the desired flavor, and it would fall flat. The key to making a delicious Aam Kasundi Murgi is to use the best quality ingredients. Use high-quality mustard seeds that have been freshly ground, and use the freshest possible Aam Kasundi. This will help to ensure that the flavor of the dish is as robust and flavorful as possible. Additionally, make sure to follow the recipe exactly, as this will help to ensure that all the flavors come together correctly. With the right ingredients and a little bit of patience, you can make a delicious Aam Kasundi Murgi that will be sure to impress!
Related
Here's how you make Aam Kasundi Murgi:
Recipe Card
Aam Kasundi Murgi aka Bengali Style Chicken in Mango Mustard Sauce
Aam Kasundi Murgi aka Bengali Style Chicken in Mango Mustard Sauce is a tangy chicken curry prepared with green mango and mustard sauce.
Ingredients
- 1 Kg Chicken curry cut, medium size pieces
- 6-7 Tbsp. Aam Kasundi/ Mango Mustard Sauce
- 2 Tbsp. Garlic Paste
- 1 Tsp. Turmeric Powder
- 1 Tsp. Kashmiri Red Chili Powder
- 8-10 Green Chili
- 1 Tsp. Salt
- 4 Tbsp. Mustard Oil
Instructions
- Wash Chicken chunks thoroughly under running water and pat dry before marinating with the spices.
- Marinate Chicken with Aam Kasundi, 1 Tbsp. Garlic Paste, Turmeric Powder, Kashmiri Red Chili Powder and Green Chili and 1 Tbsp. Mustard oil for 8 hours.
- Heat remaining Mustard oil in a pan.
- Add garlic paste and fry for a minute.
- Now add marinated chicken with the spices and mix thoroughly.
- Add salt and cover the pan with a lid.
- Cook on low flame until the chicken softens. This will take around 20 minutes.
- Now add one cup boiling water and cook till you have the chicken curry with semi-thick gravy.
- Add ½ Tsp. Mustard Oil and give the curry a mix and switch the flame off.
- Serve Aam Kasundi Murgi with steamed rice.
Notes
- To make Aam Kasundi at Home: Use the recipe.
- Aam Kasundi Substitute:
If Aam Kasundi is not available take one green mango and grate it and add the same along with 6 Tbsp. normal Kasundi to the chicken. - If Normal Kasundi is not available, take the green mango along with 3 green chilies, 50g Mustard seed, and 1 tbsp. sugar and 5 cloves of garlic and make a paste. This can be used instead of kasundi.
Nutrition
Chicken dishes from Debjanir Rannaghar:
- Pish-Pash (also known as Pish Pash, the Indian Rice and Chicken Hotchpotch)
- Doi Murgi (also known as Kolkata style Doi Chicken or Bengali Curd based Chicken Curry)
- Orange and Herb Roasted Chicken and Vegetables (also known as Roast Chicken)
- Dak Bungalow Chicken Curry (also known as Chicken Dak Bungalow
- Bengali Desi Murgir Dum (also known as Bengali Country Chicken Curry)
- Authentic Green Thai Chicken Curry (also known as green curry)
- Bangladeshi Chicken Roast (also known as Biyebarir Chicken Roast or dhakai murgir roast)
- Goalondo Steamer Curry (also known as Boatman Style Chicken Curry)
- Restaurant Style Chicken Malai Kebab (also known as Chicken Reshmi Kebab or Murg Malai Kebab)
- Chicken Chaap (also known as Chaap Bhaja)
- Kolkata style Chicken Bharta (also known as murgh bhorta)
- Bengali Chicken Stew (also known as decre's lane stew)
- Bengali Chicken Curry (also known as Murgir Jhol)
Let's connect over Aam Kasundi Murgi Recipe from Debjanir Rannaghar!
I would love to see a picture if you are making the prawns following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Aam Kasundi Murgi Recipe Pin for You!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Leave a Reply