Murgi'r aam kasundi / Chicken in mango mustard sauce
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Chicken simmered in tangy, hot and spicy lip smacking mango mustard sauce.
Mango mustard sauce / aam kasundi
  • Unripe / green mango : 1 medium size
  • Garlic head : 1
  • Green chillies : 5-6
  • Kasundi / mustard sauce : 4-5 tbsp
  • Curd / yogurt plain : 1 tbsp
  • Salt to taste
  • Mustard oil : 2 tbsp or more
  • Turmeric powder : one large pinch
for chicken
  • Chicken : 1 kg (curry cut)
  • Onion : 1 large (finely chopped)
  • Onion : 1 medium
  • Green chillies : 8-10 as per heat tolerance levels
  • Turmeric powder : ½ tsp
  • Mustard oil : 4-5 tbsp or as required
  • Sugar : 2 tsp
  • Salt to taste
Mango mustard sauce
  1. Peel and cut the unripe mango into small cubes. Chop the green chillies.
  2. Blend together the unripe mango, garlic and green chillies together until you get a coarse paste.
  3. Add the kasundi / mustard sauce, yogurt, salt, mustard oil and turmeric powder and pulse it till it blends nicely.
  4. Store it in the fridge in sterilized jar if you are not using it right away.
  1. Wash the chicken thoroughly.
  2. Grind the onion and half of green chillies (3-4) together.
  3. Marinate the chicken with half of mango mustard sauce and onion- green chilli paste. Add salt if requires.
  4. Marinate the chicken for atleast an hour.
  5. In a pressure pan or in regular kadhai, heat the mustard oil just below its smoking point to ensure the flavour of raw mustard oil in the dish. Else heat the oil till its smoking point.
  6. Fry the chopped onions till it slightly changes the color.
  7. Add the marinated chickens (with the marinade) in batches, coating it well.
  8. Keep braising the chicken in high heat till the chicken absorb a faint brown hue.
  9. Lower the heat to medium, add rest of the sauce, turmeric powder, sugar, slit or chop rest of the green chillies and add. Mix it well. Braise it for few more minutes till the oil oozes out. This will take around 15 minute.
  10. Cover the chicken with just enough hot water.
  11. Cover the lid tightly so that steam cannot escape it.
  12. Steam cook the chicken till done.
  13. Drizzle a tablespoon of mustard oil over the chicken before serving, if you wish so.
  14. This chicken goes very well with the paratha, rotis or even with plain pulao.
This sauce is traditionally made with mustard seeds. If you are using mustard seeds instead of Kasundi or mustard sauce, then use approximately 4-5 tbsp mix of brown and yellow mustard seeds. Soak them overnight, strain it and then use in the recipe. Mustard seeds should be grind with the mangoes.
Recipe by saffronstreaks at