Smokey Raw Mango Mustard Chicken

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Raw mango with mustard sauce is a authentic  combination in Bengali cuisine which is tangy & spicy. Here I have made chicken with this lovely gravy. When this chicken gets smokey, It becomes more tasty which makes it innovative. Its very easy to cook. This chicken preparation goes very well with hot steamed rice.
Lets go to the recipe.

Preparation Time : 15 minutes

Cook Time       : 45 minutes

Serves            : 5 people

Ingredients:

  • Boneless Chicken(small pieces)-500 gram

For the spice paste for marination,

  • Raw(Green)Mango- 1 medium(roughly chopped)
  • Onion(chopped)- 1 medium
  • Garlic(peeled)- 4 cloves
  • Green chilli- 3 pieces(halved)
  • Ginger(peeled & chopped)- 1 tablespoon
  • Mustard Seeds- 2 tablespoon
  • Poppy Seeds(soaked)- 2 tablespoon
  • Desiccated Coconut- 2 tablespoon
  • Pinch of Salt 

Other ingredients for marination,

  • Turmeric Powder- 1/2  teaspoon
  • Mustard oil- 5 tablespoon
  • Thick curd- 2 tablespoon
  • Green chilli (slited) - 4 pieces
  • Salt to taste
  • Sugar- 1/2 teaspoon or to taste

For smoke,

  • Charcoal- 1 piece
  • Oil- 1 teaspoon

For garnishing,

  • Mustard oil- 1 tablespoon
  • Few green chilli slit

How to Make:
  1. Take all ingredients in mixer grinder for the paste. Grind into a smooth paste with water (as required). Keep aside.
  2. Now take the washed chicken in a mixing bowl. Pour the paste which we have made and mustard oil, thick curd. 
  3. Add turmeric powder, sugar & salt to taste.
  4. Marinate the chicken well and keep it in fridge for atleast 2 hours.
  5. Then take a heavy bottom wok and put the marinated chicken in it.
  6. Cook first few minutes at high flame then reduce the heat.
  7. Cover completely & allow to cook in medium to low heat for 40 minutes.
  8. Heat a charcoal in flame.
  9. Once done stir well  & turn off the heat.
  10. Put the hot charcoal in a metal bowl and then place in the chicken.
  11. Drizzle little oil in hot charcoal to make the smoke.
  12. Cover the wok completely so that no smoke can escape.
  13. Keep it for  5 minutes.
  14. Take out the charcoal and serve it hot with steamed rice.
  15. Drizzle little mustard oil before serving.
  16. Garnish with green chilli but it is optional.



My Tip: 

  • Mustard seeds always should be ground with salt , it will prevent to get it bitter. 
  • In this preparation we don't need to stir between the cooking. It will be cooked properly with its steam. Just cover it always, don't open.
  • This cooking should be slow cooking process.
  • Green chilli can be adjusted as per taste.
  • If your green mango is too sour, you can add more sugar  to balance as per taste .

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