Aam Pora Chicken
Tender chicken cooked in a smoky, tangy roasted raw mango and pungent mustard sauce.
👩🍳 Process
Place the raw mango, whole garlic pods, ginger, and green chilies on a roasting grate over an open flame. Roast them, turning occasionally, until charred. ▶ 0:41 medium
Remove the roasted items from heat and let them cool down. Once cooled, peel the skin off the mango and garlic, and slice the roasted mango pulp into pieces. ▶ 2:11
Transfer the mango pulp, peeled garlic, roasted ginger, and roasted green chilies to a blender. Add a splash of water and blend to a smooth, thick paste. ▶ 2:32
In a large mixing bowl, add the chicken pieces. Pour in the prepared roasted mango paste, followed by kasundi, honey, green chili paste, coriander powder, cumin powder, turmeric powder, Kashmiri red chili powder, and one tablespoon of mustard oil. ▶ 3:36
Thoroughly mix the chicken with the spices and marinade. Cover and let it marinate for at least 1 hour. ▶ 5:18 60 min
Heat some mustard oil in a pan. Add the chopped onions and sauté until they turn translucent and light golden-pink. ▶ 5:39 medium
Add the marinated chicken to the pan and mix thoroughly with the sautéed onions. ▶ 6:41
Rinse the marination bowl with less than half a cup of water and add it to the pan. Mix well, cover with a lid, and let it cook for 10 minutes. ▶ 7:01 10 min · low-medium
Uncover, stir the chicken well, and drop in two broken ripe red chilies. Cover again and cook for another 5 to 7 minutes. ▶ 7:31 6 min · low-medium
Uncover the pan, add salt to taste, mix well to combine, and cover to cook for an additional 2 minutes. ▶ 8:35 2 min · low
Verify if the chicken is fully tender. Turn off the heat, cover, and let it rest on standing time for 5 minutes before serving. ▶ 8:55 5 min
