Kukuda Besara

1. 1
   prep

   Soak and grind the mustard paste.

   1.Soak 3 tbsp yellow mustard seeds in 0.5 cup hot water for 30 minutes.

   2.Drain and add to a mixer grinder along with garlic cloves and 2 green chilies.

   3.Grind to a smooth paste, adding 2-3 tbsp water as needed.

   TIPSoaking mustard in hot water reduces bitterness and makes grinding easier.
2. 2
   prep

   Marinate the chicken.

   1.In a bowl, mix chicken pieces with a pinch of turmeric powder and a pinch of salt.

   2.Set aside for 15 minutes while you prep other ingredients.
3. 3
   fry

   Fry the marinated chicken.

   1.Heat 2 tbsp mustard oil in a heavy-bottom pan until it reaches smoking point.

   2.Add chicken pieces in batches and fry until lightly golden on all sides (4-5 min per batch).

   3.Remove chicken and set aside.

   TIPCool the oil slightly after smoking before frying to prevent burning.
4. 4
   temper · ~1 min

   Make the tempering.

   1.In the same pan, add remaining 1 tbsp mustard oil and heat until smoking.

   2.Add cumin seeds, dried red chilies, and bay leaf.

   3.Let them splutter and turn fragrant (30 seconds).
5. 5
   saute · ~12 min

   Saute the aromatics.

   1.Add sliced onions and fry until deep golden brown (7-8 min).

   2.Add chopped tomatoes, a pinch of turmeric, and a pinch of red chili powder.

   3.Cook until tomatoes turn mushy and oil starts to separate (4-5 min).

   TIPDeep browning the onions is key to the rich color of the gravy.
6. 6
   saute · ~6 min

   Cook the mustard paste.

   1.Lower the heat and add the ground mustard-garlic paste.

   2.Stir continuously and cook for 5-6 minutes until the raw smell disappears and paste turns slightly darker.

   3.Add 2 slit green chilies and stir.

   TIPKeep the heat low — mustard paste can burn easily and turn bitter.
7. 7
   simmer · ~25 min

   Simmer the chicken in the mustard gravy.

   1.Add the fried chicken pieces and stir to coat with the masala.

   2.Pour in 1.5 cups of hot water and add salt.

   3.Bring to a gentle boil, then cover and simmer on low heat for 20-25 minutes until chicken is tender.

   TIPStir once or twice during simmering to prevent sticking.
8. 8
   garnish

   Finish and serve.

   1.Check the consistency; the gravy should be semi-thick and coat the chicken.

   2.Garnish with chopped coriander leaves.

   3.Serve hot with steamed rice.

   TIPLet the curry rest for 5 minutes off the heat for the flavors to meld.

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