Chili Mustard Chicken

Chili Mustard Chicken 

Meeting the right kind of people makes you confident, it makes you strive for betterment and you learn so much more than you had expected to. Meeting the wrong kind of people can have the exact opposite effect. The right kind of people have indirectly inspired me to start my own sourdough starter , open up my mind, experiment and be happy.

I blog because thats the way I express myself. I try to hold on to the fleeting moments of joy and pen them down, most of the times I fail but the strange thing is every time I haphazardly look up a post written long ago I remember every moment of the day, my feelings what led me to write the post.

During my initial days of blogging I was stunned with what I had experienced. A world where photographs rule over the very essence of food. Dont get me wrong I love good photographs but this insane obsession with photographing over learning about food made me feel alone till I met the right group of people whose interest in food transcends beyond fabulous photographs. Some of them take beautiful photographs but the main subject is all about food.

I had , well I still have a basic point and shoot camera which my husband forced me to buy and recently I cannot even find its chord to download the photographs to my computer.

Anyway the joys of seeing that my 2 month old neglected starter is alive completely makes up for the loss of the cord.

So I made a caramelized onion and black pepper sourdough bread. I am  a novice when it comes to sourdough bread so if you want to make your own sourdough bread I suggest you look up the internet. There are plenty of posts which would guide you in the right direction.

Then I thought I needed something to go with my bread. Ideally I would have preferred a dry spicy mutton dish but since we had mutton just last Saturday I went with what I call a mild fiery mustard chili chicken.

Its one of the most basic recipes, minimum ingredients and a quick fix. Where did I learn it, ah well nowhere it draws heavily from the Bengali style of cooking


Anyway it serves 2


You need :-
450gm chicken chopped in medium sized pieces  (preferably thing and leg pieces )
2 to 3 tbsp yellow mustard seeds
10 to 12 green chili (the hot variant is what I used)
A pinch of black cumin seeds aka nigella seeds
Salt as per taste
2 tbsp mustard oil

Make a smooth paste of mustard and green chili with water  .Heat the mustard oil, when the foam appears add the nigella seeds and when they splutter add the chicken and seal the juices and lower heat. Strain the mustard and chili mixture and add it tot he chicken. The best way is to add a bit of water and extract all of it . Straining is a must else the gravy turns bitter. Simmer on lowest heat possible for 10 minutes and serve with hot steaming rice or in my case some rustic homemade sourdough caramelized sourdough bread.