Shorshe Murgi 


Chicken 1kg (skinned & chopped) 
1 tbsp curd
1 tbsp mustard paste (Dijon)
1/2 tsp red chilli powder
1/4 tsp  turmeric powder
A green chilli ( cut in coins)
2 garlic cloves(paste
Salt to taste
A bay leaf
1/2 tsp kalonji seeds
2 black cardomom pods (crushed)
2 cloves
A piece of cinnamon
 A big onion(chopped) 
2 green chillies (half slit)
2 garlic cloves (chopped & crushed)
A piece of ginger (chopped & crushed)
 Mustard oil for frying / any other vegetable oil)
Coriander leaves
Marinate the chicken pieces with first six ingredients.
Cover & refrigerate for an hour.

Heat mustard oil in a casserole .
Add all the spices.
When they crakle, add chopped onions.
When it turns golden brown, add ginger-garlic paste along with green chillies.
Fry for a while & then add the marinated chicken.
Stir for a while & add some water.
Cover & cook on medium heat  20-25mn, stirring from time to time.
When the chicken is cooked thoroughly, remove from fire.
Garnish with coriander leaves. 
Serve with  rice any type of bread.
Courtesy @  Hairy Bikers (BBC)