Tangy Mustard Chicken With Steamed Rice Recipe

About this recipe

Tangy Mustard Chicken with Steamed Rice is a delightful treat for dinner. This Indian-inspired dish combines the bold flavors of mustard and the richness of tender chicken thighs, cooked to perfection in mustard oil with aromatic spices and chilies. Served alongside fluffy steamed rice, this meal offers a wonderful balance of protein and carbohydrates. The cooking process is straightforward, requiring just 35 minutes, making it ideal for busy evenings. The mustard sauce adds tanginess and depth, while the texture of the rice complements the succulent chicken beautifully. Perfect for family dinners or after a gym session, this dish is sure to satisfy your cravings and provide the energy you need for the day ahead!

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• 350 G Mustard Black / Rai 350 G
• 200 ml Mustard Oil
• 100 g Orika Big Mustard Seeds
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 20 g Turmeric Powder
• medium Chilli Green Long
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse and pat dry the chicken thighs, then cut them into bite-sized pieces.
2. 2. Heat mustard oil in a pan until it begins to smoke slightly to enhance its flavor.
3. 3. Add mustard seeds to the hot oil and let them splutter for 30 seconds.
4. 4. Stir in the ginger and garlic paste, cooking for 1 minute until fragrant.
5. 5. Add turmeric powder and sliced green chilies, cooking for another minute.
6. 6. Add the chicken pieces, season with salt, and cook on medium heat for 5-7 minutes until lightly browned.
7. 7. Pour in 150ml of water, cover the pan, and simmer for 15 minutes until the chicken is tender.
8. 8. Meanwhile, rinse the rice thoroughly and cook it in 100ml of boiling salted water until fluffy.
9. 9. Check the chicken for seasoning and adjust salt if needed before turning off the heat.
10. 10. Serve the tangy mustard chicken over a bed of steamed rice, garnished with fresh chilies.