Tangy Chuparustam Mango Chicken: A Zesty Indian Fusion Dish
45 minutes
861 reads
About Tangy Chuparustam Mango Chicken: A Zesty Indian Fusion Dish
Craving an explosion of Indian flavors? This Tangy Chuparustam Mango Chicken will tantalize your taste buds with its vibrant, sweet, and sour notes. Imagine tender chicken marinated in a zesty raw mango, yogurt, and spice blend, then sautéed to perfection.The aromatic dance of onions, ginger, and garlic complements the succulent chicken, creating a symphony of flavors. This dish is a delightful fusion experience, perfect for a quick weeknight dinner or a celebratory feast.Easy to follow and bursting with fresh, seasonal mango, this recipe guarantees a taste of sunshine in every bite. Get ready to experience the magic of Chuparustam!
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Marinade
- 1/2 kg Chicken
- 1/2 cup Mango raw, sliced
- 2 tbsp Yogurt
- 1 tbsp Mustard Sauce
- 1.5 tsp Salt or to taste
- 2 tsp Turmeric Powder
- 1 cup Onion chopped
- 2 tbsp Ginger-Garlic Paste
- 1 medium Tomato sliced
For the Sauté
- 3 tbsp Mustard Oil
- 2 Cardamoms green, whole
- 2 Cloves
- 1 tsp Fennel Seeds
- 3 Chillies green
- 2 tsp Chili Powder red
- 1 tsp Cumin Powder
- 2 tsp Coriander Powder
- 1 tbsp Sugar
Instructions
- In a bowl, combine the chicken, sliced raw mango, yogurt, mustard sauce, salt, turmeric powder, chopped onion, ginger-garlic paste, and sliced tomato.
- Marinate the chicken for at least 10 minutes. This allows the flavors to meld and the chicken to tenderize.
- Heat mustard oil in a large skillet or kadai over medium heat.
- Add the green cardamoms, cloves, and fennel seeds. Sauté for about 30 seconds until fragrant.
- Add the marinated chicken mixture to the skillet. Stir well to coat the chicken with the spices and oil.
- Add the green chilies, red chili powder, cumin powder, coriander powder, and sugar. Mix thoroughly.
- Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the chicken is cooked through and tender. Check for doneness by piercing the thickest part of the chicken; the juices should run clear.
- Serve hot with rice or naan.
Recipe Notes
Good To Know
- For an extra layer of crunch, toss in a handful of roasted peanuts or cashews just before serving.
- To intensify the raw mango flavor, grate some additional unripe mango over the dish right at the end.
- For a vegetarian version, substitute the chicken with paneer or tofu, marinating it in the same spice blend.
- This dish tastes even better after a short rest. Let it sit covered for 15–20 minutes post-cooking to allow the flavors to meld.
Expert Tips
- Adjust the spice level by adding more or fewer green chilies to the marinade.
- For a richer flavor, use bone-in chicken thighs instead of boneless breasts.
- Serve this dish with a side of raita or a cooling cucumber salad to balance the spice and tanginess.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop before serving.
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Recipe Nutrition
Calories: 129kcalCarbohydrates: 8gProtein: 1gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 1gSugar: 6g
Sushree Satapathy
Articles: 8
3 Comments
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Such an enticing dish! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.
This is a fantastic recipe! Thanks for sharing.