Kasundi is a versatile Bengali relish/chutney made from mustard paste, which brings a pungent spice to a wet dish or makes a great dip when added to yoghurt. But our favourite use is in this classic Bengali chicken curry.


  • 1 kg Chicken fillet, cut into even pieces
  • ¾ cup yoghurt
  • 2-3 tbsp. Gateway Estate Kasundi
  • ½ tsp. grated ginger
  • ½ tsp. crushed garlic
  • 1-2 chillies, seeds removed
  • ½ tsp. turmeric
  • ½ tbsp. ground cumin
  • ½ tbsp. ground coriander
  • 1 cinnamon stick
  • Cayenne pepper to taste
  • 2-3 onions, finely sliced
  • Half bunch coriander, reserve half for garnish
  • Cayenne pepper to taste


  1. Marinate the chicken with ginger, garlic, yoghurt, salt, turmeric, cayenne, coriander, cumin and Kasundi for 2- 3 hours.
  2. Heat oil in a pan, add the onions and fry until light brown. Add the marinated chicken and chillies, then cook covered on a medium flame till well browned, and add the cinnamon stick.
  3. Add ½ cup of water and continue to simmer till the liquid thickens slightly and the chicken turns soft. Adjust the water according to your desired consistency.
  4. When chicken is cooked through (test by skewering it, making sure juice runs clear), add half the coriander leaves and mix well. Serve with basmati rice, cooked with the absorption method (2 cups water, 1 cup well-washed rice), naan bread and garnish with remaining coriander.

Image Source: delish.com