Chicken Kasundi (Mustard Chicken – Bong style)

Ingredients

• 500 gm. chicken
• 1 cup yoghurt
• 2-3 tbsp. kasundi (bottled mustard paste)
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 2+2 tbsp +2 tbsp. mustard oil
• 2 bay leaves
• 1 "cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion

Steps

1. Marinate the chicken with ginger-garlic paste, yoghurt, 2 tbsp. oil, kasundi and all the dry spices overnight or for a minimum of 3 hours.
2. Heat oil in a pan & temper with bay leaf, cardamoms, cinnamon & cloves. Sauté for a few seconds.
3. Add the onion and stir fry till light brown.
4. Add the marinated chicken & cook, covered on a medium flame till dry.
5. Add 1/2 cup water.
6. Simmer, covered, till the gravy thickens to a desired consistency & the chicken turns soft.
7. Serve with hot steamed rice, jeera rice, plain biryani, pulao or Indian bread.