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A traditional Odia chicken curry with a bold, pungent flavor from a special ground mustard paste. Tender chicken and potatoes are simmered in a rich, spicy gravy, making it a perfect dish to enjoy with steamed rice.
For 4 servings
Prepare the Besara Paste
Marinate the Chicken
Fry Potatoes and Sauté Aromatics
A traditional Odia chicken curry with a bold, pungent flavor from a special ground mustard paste. Tender chicken and potatoes are simmered in a rich, spicy gravy, making it a perfect dish to enjoy with steamed rice.
This odia recipe takes 60 minutes to prepare and yields 4 servings. At 470.49 calories per serving with 29.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry Base
Simmer the Curry
Finish with Besara Paste and Serve
Replace chicken with 500g of firm fish like Rohu or Catla to make the classic 'Macha Besara'. Lightly fry the fish pieces first and add them to the curry during the last 5-7 minutes of simmering.
Omit the chicken and use a mix of vegetables like eggplant (baigana), drumsticks (sajana chhuin), and pumpkin (kakharu) for a delicious 'Pariba Besara'.
For extra crunch and flavor, fry a handful of sun-dried lentil dumplings (badi) until golden and add them to the curry just before serving.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The mustard seeds and turmeric powder used in this dish contain compounds like curcumin and isothiocyanates, which are known for their powerful anti-inflammatory effects.
The pungent compounds in mustard oil, mustard seeds, and green chilies can help to slightly boost metabolism and aid in digestion.
Spices like cumin seeds and garlic have traditionally been used to support digestive health by stimulating digestive enzymes and promoting a healthy gut.
One serving of Chicken Besara contains approximately 420-460 calories, depending on the size of the chicken pieces and the amount of oil used.
Yes, in moderation, it is a healthy dish. Chicken is an excellent source of lean protein, and spices like turmeric and mustard have anti-inflammatory properties. To make it healthier, you can use slightly less oil.
Bitterness in besara paste can be caused by a few things: over-grinding the mustard seeds which releases bitter oils, not soaking them beforehand, or boiling the curry after adding the paste. Always add the paste at the end on low heat and simmer gently for just 2-3 minutes.
Absolutely. You can use boneless chicken thighs or breast. If using boneless chicken, reduce the simmering time in step 5 to about 10-12 minutes to prevent it from becoming dry.
Chicken Besara is traditionally served hot with plain steamed rice (bhaata), which perfectly complements the pungent and spicy gravy. It also pairs well with Odia specialties like Pakhala (fermented rice water).
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