Chicken Besara

1. 1
   prep

   Soak mustard seeds and marinate the chicken.

   1.Soak black mustard seeds in ½ cup warm water for 30 minutes.

   2.Rinse chicken pieces, pat dry, and rub with 1 pinch turmeric and 1 pinch salt.

   3.Set aside for 15 minutes.

   TIPSoaking mustard seeds removes bitterness and makes grinding smoother.
2. 2
   prep

   Grind the mustard-garlic paste.

   1.Drain soaked mustard seeds and add to a mixer grinder.

   2.Add 6 garlic cloves and 1 green chili.

   3.Add 2-3 tbsp water and grind to a smooth, thick paste.

   4.Keep the paste aside.

   TIPDon't add too much water — a thick paste gives the best flavor. Taste a tiny bit; if overly bitter, add a pinch of salt and let rest 5 minutes.
3. 3
   temper · ~1 min

   Temper the whole spices in mustard oil.

   1.Heat mustard oil in a heavy-bottomed pan over medium-high heat until it smokes lightly.

   2.Lower the heat to medium, add cumin seeds and broken dried red chilies.

   3.Let them splutter and turn fragrant (20-30 seconds).

   TIPLetting mustard oil reach its smoking point removes its raw pungency and makes it mellow.
4. 4
   saute · ~9 min

   Sauté onions, remaining garlic, and green chilies.

   1.Add sliced onions to the pan and sauté until golden brown (7-8 minutes).

   2.Crush the remaining 2 garlic cloves roughly and add them along with the slit green chilies.

   3.Sauté for 1 minute until the raw garlic smell disappears.
5. 5
   saute · ~7 min

   Cook the tomatoes and spice powders.

   1.Add chopped tomatoes and cook until they soften and release oil (4-5 minutes).

   2.Add turmeric powder (1 pinch), cumin powder, coriander powder, and red chili powder.

   3.Stir well and cook for 2 minutes until the spices are fragrant.

   TIPCook the spices well — raw spice taste will ruin the gravy. The oil should start separating from the masala.
6. 6
   simmer · ~6 min

   Add the mustard paste and cook it thoroughly.

   1.Lower the heat to low, add the ground mustard-garlic paste, and stir continuously.

   2.Cook the paste for 5-6 minutes, stirring often to prevent sticking.

   3.The paste is ready when the raw mustard smell transforms into a nutty, cooked aroma.

   TIPMustard paste must be cooked on low heat — high heat makes it bitter and it will splutter everywhere.
7. 7
   simmer · ~30 min

   Cook the chicken in the mustard masala.

   1.Add the marinated chicken pieces to the pan and stir to coat each piece with the masala.

   2.Cook on medium heat for 5 minutes, turning the pieces until they are lightly seared.

   3.Add 0.5 cup water and 0.25 tsp salt, stir well, and bring to a boil.

   4.Lower heat, cover with a lid, and simmer for 20-25 minutes until chicken is tender.

   5.Open the lid and check gravy consistency — if too thin, simmer uncovered for 5 more minutes.

   TIPBone-in chicken releases more flavor into the gravy and stays juicier. Don't rush the simmer — this is where all the flavors marry.
8. 8
   garnish · ~5 min

   Finish with fresh coriander and rest the curry.

   1.Turn off the heat and sprinkle chopped coriander leaves on top.

   2.Cover and let the curry rest for 5 minutes before serving.

   TIPResting lets the mustard flavor settle and mellow further. The gravy thickens slightly as it cools.

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