Books by Richard Sayce

Indian Restaurant Curry at Home Volume 1
Indian Restaurant Curry at Home Volume 2 Front Cover
Curry Compendium Cookbook
Mustard Mango Murgh

Mustard Mango Murgh Recipe. 

Once in a while a happy accident occurs. Meet the new member of the Misty Ricardo recipe collection, which was conceived on the back of an envelope and came into the world singing and dancing. The name is quite self-explanatory – put simply, mustard mango murgh is a medium hot chicken curry with mustard and mango, and with some special touches to bring the best out of it.

This ‘MMM’ curry feeds 1-2.

If you’re short of time, try out my 30 Minute Base Gravy recipe.


  • 3-4 TBSP (45-60ml) Oil or Butter Ghee
  • 1 tsp Black Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 Asian Bay Leaf (Tej Patta) – optional
  • Half an onion, finely chopped
  • 1 TBSP Ginger/Garlic Paste
  • 2 tsp Mix Powder
  • 1 tsp Kasuri Methi
  • 1-2 tsp Regular or Kashmiri Chilli Powder (or to your taste)
  • ¼-½ tsp Salt


  • 330ml+ Base Gravy
  • 5-6 TBSP Tomato Paste
  • 175-200g Chicken (Raw or Pre-cooked)
  • 1 TBSP Mango Chutney
  • 2-3 tsp Fresh Lemon Juice (bottled will suffice)
  • 1-1¼ TBSP English or Dijon Mustard, or a good quality mustard-based sauce
  • 5 slices of ripe Mango, fresh or tinned, plus extra for garnishing
  • 1 TBSP Fresh Coriander, finely chopped
  • Onion slices for garnish


  1. Heat a frying pan to medium high heat and add the oil.
  2. Allow to heat up and add the cumin and mustard seeds, and the tej patta (if using).
  3. When the mustard seeds start to crackle  and pop, add the onion and fry for a few minutes, stirring from time to time.
  4. Then add the ginger/garlic paste and continue to cook for a further 45-60 secs.
  5. Add the mix powder, kasuri methi, chilli powder, and salt.
  6. Stir constantly for 20-30 seconds, adding a splash of base gravy (e.g. 30ml) during that time to help to cook the spices without burning them.
  7. Add the tomato paste and the chicken. Coat the chicken well with the sauce.
  8. Stir then allow to cook for a short while until you see the oil float to the surface, and small, dry craters start appearing around the edges of the pan.
  9. Then add 75ml of base gravy and stir and scrape everything together. Leave to fry for a while until the sauce reduces a little and you see small dry craters form around the edges of the pan.


  1. Add a second 75ml of base gravy, stir and scrape together, and again leave to cook as in the previous stage.
  2. Then add 150ml of base gravy, along with the mango chutney, lemon juice, and the mustard. Stir and scrape once when first added.
  3. Leave to cook on high heat for 4-5 minutes with minimal interference. Allow the sauce to stick and caramelise on the sides and surface of the pan. Stir and scrape the curry together only to prevent burning.
  4. You can add extra base gravy nearer the end of cooking to adjust the consistency to your liking.
  5. Add the mango slices and fresh coriander. Mix and leave to cook for a further 45-60 secs.
  6. Taste, and if desired add extra mango chutney, lemon juice, and/or mustard.
  7. Make sure the chicken is fully cooked before proceeding.
  8. For extra richness and shine add 2 tsp of butter ghee right at the end.
  9. Serve topped with thin onion slices, an extra mango slice, fresh coriander, and some small dollops of mustard/mango sauce (see Notes).


  • For the mustard/mango sauce, mix a piece of smashed up mango (or mango pulp) with a little mustard until smooth. Alternatively use a mustard based condiment of good quality.
  • All spoon measurements are level (1 tsp = 5ml, 1 TBSP = 15ml).
  • Please visit the Misty Ricardo’s Curry Kitchen YouTube Channel for lots of Indian recipes:


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