Dhonepata Shorshe Murgi Jhal is a delightful chicken curry from Bangladesh that harmoniously combines cilantro and mustard flavors. This dish is celebrated for its vibrant taste, achieved by blending mustard seeds and fresh coriander leaves into a smooth paste, which coats the chicken in a rich, aromatic sauce. The use of green chilies adds a spicy kick, balanced by the earthy, tangy notes of mustard. It’s a beloved recipe due to its unique taste profile and the way it beautifully complements steamed rice or flatbreads. Perfect for a hearty meal, this dish appeals to those who enjoy a blend of spice, herbaceous notes, and traditional Bangladeshi flavors.
Dhonepata Shorshe Murgi Jhal
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Mustard Seeds – 2 Tbsp
- coriander leaves – 1 Cups
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Oil – 2 Tbsp
- ginger paste – 1 Tsp
- garlic paste – 1 Tsp
- Onion – 2 Cups
Nutrition
Per Serving
350 Kcal
Calories
30 Grams
Protein
20 Grams
Total Fat
5 Grams
Saturated Fat
15 Grams
Carbohydrates
3 Grams
Dietary Fiber
600 Mg
Sodium
20 Mg
Vitamin C
Directions
Step 1
Grind mustard seeds with water to form a smooth paste. Set aside.
Step 2
Heat oil in a pan.
Step 3
Add onions and sauté until golden brown.
Step 4
Add ginger and garlic paste, stir for 2 minutes.
Step 5
Add chicken pieces, turmeric, and salt. Cook until chicken is no longer pink.
Step 6
Mix in mustard paste, coriander leaves, and green chilies. Cook for 15 minutes.
Step 7
Simmer until chicken is tender and gravy thickens. Serve hot.
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