Sarson Ke Chaap - Pan Seared Mustard Chicken

A fragrant, slow-cooked Indian dish originating from the state of Punjab, where tender chicken pieces are marinated in a rich, creamy mustard paste and cooked to perfection with aromatic spices.

🛒 Ingredients

• 3 lbs Chicken breast or thighs
• 2 tablespoons Mustard paste
• 3 tablespoons Ghee or Vegetable oil
• 1 large Onion
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 1 cup Tomato puree
• 1 cup Yogurt
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Salt
• 1 bunch Fresh cilantro

👨‍🍳 Instructions

1. 1

   Step 1: Heat oil in a pan and marinate chicken pieces in the spice mix for 15 minutes.

2. 2

   Step 2: Add mustard paste and cook for 5 minutes.

3. 3

   Step 3: Add onion and ginger paste and cook until the onion turns brown.

4. 4

   Step 4: Add tomato puree, yogurt, cumin powder, coriander powder, and salt.

5. 5

   Step 5: Mix well and cook for 5 minutes.

6. 6

   Step 6: Add the marinated chicken pieces and cook until they are well coated with the curry.

7. 7

   Step 7: Reduce the heat to low and let it simmer for 10 minutes.

8. 8

   Step 8: Garnish with fresh cilantro and serve hot.

9. 9

   Step 9: Serve with basmati rice or roti.

10. 10

    Step 10: Let it rest for 5 minutes before serving.

💡 Pro Tips

Use high-quality mustard paste for the best flavor. Adjust the spice level according to your preference. Let the chicken rest for a few minutes before slicing.

📊 Nutrition per Serving