About this recipe:Steamed Mustard Chicken is unique for the way it is prepared. The chicken is cooked on steam until the flesh becomes tender and soft. The aroma of mustard gives an edge to the chicken. It is served on banana leaves, and the chicken can be eaten with paratha or pulao.
Wash the chicken pieces and set aside so that water dries up.
Grind the mustard seeds on a sheel pata so that a fine paste forms. Add a few drops of water to make the paste.
Mix the chicken pieces with onion, mustard, green chilli, ginger, garlic, cumin, cardamom and cinnamon stick pastes well in a big bowl. Add turmeric powder, salt and mustard oil and mix again. Allow the chicken to marinate for 1 hour in regular temperature ( you can just leave it out on a table).
Meanwhile, boil water in a cooking pot or a pressure cooker.Wash the banana leaves,dry with a napkin and set aside.
Wrap 2-3 chicken pieces in each banana leaf. Tie the leaf with a cotton thread.
Place the 5 wrapped leaves with the chicken pieces on a perforated plate on top of a pot with hot boiling water. Allow the steam to cook the chicken pieces for 30 minutes. If a pressure cooker is being used, then the chicken pieces inside of the banana leaves can be placed on the perforated or platform of the pressure cooker with boiling water.
Open the string and banana leaves up and serve the chicken with the banana leaves. The banana leaves will remain as decoration for the dish.