Kukuda Besara
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
For 4 servings
7 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the Chicken (15 minutes)
- b.In a mixing bowl, combine the chicken pieces with 1/2 tsp of turmeric powder and 1/2 tsp of salt.
- c.Mix well to ensure the chicken is evenly coated.
- d.Set aside to marinate while you prepare the other ingredients.
- 2
Step 2
- a.Prepare the Besara Paste (15 minutes)
- b.Soak the black and yellow mustard seeds in 1/4 cup of warm water for at least 15 minutes. This step is crucial to reduce bitterness and ensure a smooth paste.
- c.Drain the water. In a grinder jar, combine the soaked mustard seeds, cumin seeds, garlic cloves, and green chilies.
- d.Add a few tablespoons of fresh water and grind to a very fine, smooth paste. Set aside.
- 3
Step 3
- a.Fry Potatoes and Sear Chicken (10 minutes)
- b.Heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking.
- c.Carefully add the quartered potatoes and fry for 4-5 minutes until they are golden brown on the edges. Remove with a slotted spoon and set aside.
- d.In the same oil, add the marinated chicken pieces. Sear for 4-5 minutes, turning occasionally, until lightly browned on all sides. Remove and set aside.
- 4
Step 4
- a.Cook the Gravy Base (12 minutes)
- b.Add the remaining 2 tbsp of mustard oil to the pan.
- c.Once hot, add the panch phoron, dried red chilies, and bay leaf. Let them crackle for about 30 seconds.
- d.Add the sliced onions and sauté for 6-7 minutes until they become soft and golden.
- e.Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
- f.Add the chopped tomatoes, remaining 1/2 tsp turmeric powder, Kashmiri red chili powder, and 1 tsp salt. Cook for 5-6 minutes, until the tomatoes turn mushy and oil starts to separate from the masala.
- 5
Step 5
- a.Simmer the Curry (20 minutes)
- b.Return the seared chicken and fried potatoes to the pan. Mix well to coat them thoroughly with the masala.
- c.Pour in 2 cups of hot water and add the soaked ambula. Stir everything together.
- d.Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.
- 6
Step 6
- a.Finish with Besara Paste (3 minutes)
- b.Reduce the heat to the lowest setting.
- c.Stir the prepared besara (mustard paste) into the curry.
- d.Mix gently and let it simmer for just 2-3 minutes. It is critical not to boil the curry after adding the mustard paste, as it will turn bitter.
- e.Turn off the heat.
- 7
Step 7
- a.Garnish and Serve (5 minutes rest)
- b.Garnish the curry with freshly chopped coriander leaves.
- c.Let the Kukuda Besara rest, covered, for 5 minutes to allow the flavors to meld beautifully.
- d.Serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use mustard oil for an authentic taste. Heat it well until it's lightly smoking to mellow its pungent flavor.
- 2Soaking the mustard seeds in warm water is crucial for a smooth paste and helps to reduce bitterness.
- 3The most important step is to not overcook the mustard paste. Add it at the end and simmer for just a couple of minutes on low heat.
- 4Searing the chicken and potatoes separately before adding them to the gravy adds a wonderful depth of flavor and texture.
- 5If you don't have ambula, you can use 1 tsp of tamarind paste or a squeeze of lemon juice at the end for tanginess.
- 6For a finer paste, use a wet grinder if you have one. Adding a pinch of salt while grinding can also help prevent bitterness.
Adapt it for your goals.
Vegetarian
Replace chicken with paneer and mixed vegetables like cauliflower, carrots, and beans to make a 'Pariba Besara'.
SeafoodSeafood
Use fish like Rohu or Catla instead of chicken to make the classic 'Macha Besara'. The cooking process is similar, but the fish requires less simmering time.
Creamier GravyCreamier Gravy
For a richer, creamier texture, you can add 1-2 tablespoons of grated coconut or poppy seed paste along with the mustard paste.
Why this is on our healthy list.
Protein Powerhouse
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Anti-inflammatory Properties
The key ingredients, mustard seeds and turmeric, are known for their anti-inflammatory benefits. Curcumin in turmeric and compounds in mustard can help reduce inflammation in the body.
Rich in Healthy Fats
Mustard oil, the traditional cooking medium for this dish, is rich in monounsaturated and polyunsaturated fats (MUFAs and PUFAs), as well as omega-3 and omega-6 fatty acids, which are beneficial for heart health.
Frequently asked questions
Bitterness in besara usually comes from two things: not soaking the mustard seeds long enough, or overcooking the mustard paste. Once you add the paste to the curry, only simmer it for 2-3 minutes on very low heat. Never let it come to a rolling boil.