Shorshe Chicken Curry - Chef Biplab Shorshe Chicken Curry

Shorshe Chicken Curry

Shorshe Chicken
  • Servings : 3
  • Prep Time : 20 minuets
  • Cook Time : 30 minuets
  • Ready In : 50 minuets

In Bangladesh “Shorshe Ilish” is so much popular. Now “Shorshe Chicken Curry” also becoming popular day by day . Chicken curry cooked with Bangladeshi mustard paste.


600 g. chicken with bone or without bone
80 g. onion
30 g. mustard seed
20 g. garlic
 15 g.  ginger
 01 tbsp turmeric powder
 01 tsp cumin powder
 pinch of cumin seed

½ tsp red chili powder

01 tsp coriander powder
01 pcs bay leaf
02 pcs dry red chili
5-6 pcs green chili
 01 inch cinnamon stick
02 pcs cardamom
3-4 pcs cloves
5-6 pcs black pepper
 1/2 tsp mixed hot spices powder
Salt as per taste
Oil for cooking


  1. Wash and clean the mustard seeds very well and soak it for about 01 hour, then drain the water.

Assemble the mustard seeds, 2-3 green chili ,ginger, onion and garlic in a food processor then blend its with water.

  1. Make a pan medium high heat then roast bay leaf, cinnamon stick, cardamom, cloves, dry red chili, cumin seed, put oil after 01 minuet. When oil will be heat then add mixed paste and stir well. After 3-5 minuets season the gravy with turmeric powder, cumin powder, coriander powder, chili powder, salt and continue stir until oil will come out from the gravy .
  2. Add chicken on the gravy and mixed well. After few minuet add 01 cup of hot water and keep it on high heat for about 12-15 minuets. Adjust the taste with salt, sprinkle the mixed hot spices powder and green chili.
  3. Cover the pan of shorshe chicken with a lid and keep it on simmering point for about 5-6 minuets. After finish the cooking enjoy with rice or roti.
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