Name: Chicken Besara
Ingredients: Chicken Curry; 500 gm Chicken; 1 1/2 cup chopped onion; 2 cup chopped tomatoes; 1/2 cup cooking oil; 1 cup plain yogurt or curd; 1 tablespoon giner garlic paste; 1 teaspoon kashmiri red chilli powder; 1 teaspoon cumin powder; 1 teaspoon turmeric powder; 1 teaspoon coriander powder; 1 teaspoon garam masala; to taste salt; 1 tablespoon chopped fresh cilantro; 1/2 cup water; Mustard Sauce; 1 1/2 tablespoon mustard seed; 1 tablespoon cumin seed; 2 Dry Chilli; 1/2 cup water; to taste salt

Chicken Besara. #HowtomakeChichenBesara #OdiaChickenBesaraRecipe In this video I will show how to make Chicken Besara. It is a traditional odia Cuisine. Chicken besara चिकेन बेसर #Chickenbesara #चिकेनबेसर #Chicken Cooking with Nibedini CookingwithNibedini. #sonysKitchen #ChickenBesara #Chickenwithmustardpaste This recipe inspired by MasterChef India winner Chef Abinas Nayak.

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prescription of Chicken Besara

It's of Chicken Curry.
You need 500 gm of Chicken.
You need 1 1/2 cup of chopped onion.
It's 2 cup of chopped tomatoes.
It's 1/2 cup of cooking oil.
It's 1 cup of plain yogurt or curd.
It's 1 tablespoon of giner garlic paste.
It's 1 teaspoon of kashmiri red chilli powder.
It's 1 teaspoon of cumin powder.
It's 1 teaspoon of turmeric powder.
You need 1 teaspoon of coriander powder.
You need 1 teaspoon of garam masala.
You need to taste of salt.
It's 1 tablespoon of chopped fresh cilantro.
Prepare 1/2 cup of water.
Prepare of Mustard Sauce.
Prepare 1 1/2 tablespoon of mustard seed.
You need 1 tablespoon of cumin seed.
Prepare 2 of Dry Chilli.
Prepare 1/2 cup of water.
Prepare to taste of salt.

Chicken pieces are cooked in an aromatic, deliciously seasoned curry sauce then it's finished off with cream for richness and cilantro for color and freshness. With Annie LeBlanc, Brooke Elizabeth Butler, Indiana Massara, Madison Lewis. Rhyme and her friends - known by the name "The Chicken Girls" - have been dancing together forever. Toowoomba Pasta (with a Korean Twis.

Chicken Besara singly

First will prepare the mustard sauce. Soak the mustard seed, cumin seed and dry chilli in water for 10 mins..
Add the soaked ingredient, 1 teaspoon salt and 2 table spoon water into a mixture and grind it. Keep aside..
Heat the oil in a kadai over medium flame..
Add the chopped onion to the oil and stir until the onion turns translucent, about 8 minutes..
Add the ginger garlic paste, cumin powder, turmeric powder, coriander powder, kashmiri red chilli powder and 1 tablespoon of water into the onion mixture. Allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture..
Add the chicken to the kadai. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken..
Cover the kadai and simmer until the chicken are no longer pink in the center and the juices run clear, about 20 minutes..
Add the mustard sauce and cook for another 10 mins. Now it's ready to serve..

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