Shorshe Murgi (Mustard Chicken) with Cilantro Lime Cauliflower Rice

Ingredients for Shorshe Chicken:

  • Chicken (2 pounds; bone-in)
  • Black Mustard (6 1/4 tablespoons)
  • Yellow Mustard (3 tablespoons; optional)
  • Garlic Cloves (10 cloves)
  • Ginger (2 inch)
  • Green Chili (8 chilies)
  • Turmeric Powder (2 teaspoons)
  • Red Chili Powder (1/2 tablespoon)
  • Coconut Milk (13 ounces)
  • Mustard Oil (1/2 cup; if you don’t have any you can use vegetable oil)
  • Sugar (1 teaspoon; optional; I didn’t use any since I’m on Keto but you could always use Stevia)
  • Salt (to taste)

Ingredients for Cilantro Lime Cauliflower Rice:

  • Cauliflower Rice (12 ounces)
  • Cilantro (1/4 cup; finely chopped)
  • Lime (1/2 lime)
  • Garam Masala (1/2 teaspoon)
  • Oil (2 teaspoons)

Directions:

I didn’t have any Yellow Mustard hence I used 6 tablespoons of black mustard. If you’re using both then you need only 4 tablespoons of black mustard.

Soak the black mustard reserving 1/4 tablespoons for later along with yellow mustard (if using any) with 6 chilies split into halves in half cup of warm water for 15 minutes. Add this mix into a grinder and pulse it into a fine paste. Don’t grind it for too long as the mustard seeds tend to get bitter on pulsing for too long.

Clean the chicken well and then pat them dry. Add the paste over the chicken along with turmeric powder, red chili powder, salt, 2 tablespoon of oil and coat the chicken evenly and leave it to marinate for at least 30 minutes.

In a large pot, add the rest of the oil and once the oil is smoking hot, turn off the heat and add the reserved mustard seeds along with one green chili slit into half.

Once the mustard seeds stop popping turn the heat back on to medium. Shake off any excess marinate from the chicken pieces and add them into the pot.

Fry the chicken pieces flipping them occasionally for 10-12 minutes or until they have a golden brown shade on all sides.

Add the reserved marinate into the pot and cook on high heat for 3-4 minutes or until the oil separates and starts floating on top.

At this point turn the heat down to medium-low and add the coconut milk and give it a nice stir. Cover and cook for 10 – 15 minutes or until the chicken is cooked all the way through.

If you’re using any sugar/stevia; this is the time to add them and and then mix it well.

For the rice, add oil on to a pan then add the cauliflower rice and cook on medium heat. Add the garam masala and give it all a stir and continue cooking till most of the liquid has evaporated and the cauliflower rice becomes fluffy. Add the cilantro, zest of half the lime and the lime juice and mix it all well and then serve it with the chicken.

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