ingredients for the marinade
1.Ginger garlic paste(2 tbsp)
2.unsweetened Yogurt(1 cup)
4.Yellow mustard (1/2 cup)
5.Black Dijon mustard (1/2 cup)
6.Mustard oil (1 tbsp)
1.Grind the mustard seeds with salt green chilies and water till very fine.
2.Mix the mustard seeds with salt before grinding otherwise the paste may be bitter.
3.Divide the mustard paste into two parts.Reserve one part for the gravy.
3.Marinate the chicken legs for at least 1 hour with the mustard paste,ginger garlic paste,yoghurt,salt and mustard oil.
Ingredients For the homemade mayonnaise
2.Olive oil or vegetable oil (1 cup)
3.Lemon juice (1/2 cup)
4.Salt (as per taste)
1.Add the egg yolks in the grinder bowl.
2.Add a tbsp of lemon juice and salt and mix in the grinder .Stop add drops of oil and mix again.
3.Repeat the above steps of adding lemon juice and oil and mixing till the emulsification is complete and the liquid mixture transform into a thick cream.
4.Add as little oil as possible at a time in the grinder ,continue till the whole oil is over.
Ingredients for the gravy
1.onion (1 grated)
2.Garlic (4 to 6 paste)
3.Green chilies (2 to 4)
4.Mustard oil (1 cup)
5.Chicken legs or curry cut(1 kg)
6.Red chilly powder(1/2 tbsp)
1.Add 1 cup of oil in the pan.
2.Fry grated onions and garlic
3.Add turmeric and red chilly powder.
4.Add the marinated chicken pieces and stir
5.Cover cook till the water is dried and the oil starts separating.It may take 20 mins to 30 mins
6.Add the reserved mustard paste and homemad mayones and mix quickly.
7.The gravy will thicken.
8.Add some spilt green chillies and garserve with steamed rice