Yen Hangaam Thonga | Chicken with Mustard Greens | Manipuri Recipe

Yen Hangaam Thongba

Mustard greens are popular green leafy vegetable across Northeast India and we generally enjoy it with meat fish and par boiled. Yen Hangaam is a traditional Manipuri style oil free chicken dish, which is prepared with mustard greens. The dish is remarkably high on flavor and oozes textures as you dig into this delectable dish from the North East India. The chicken is ultra-tender and has soaked the intense flavours from the vegetables and condiments. I believe nothing can go wrong when it comes to mustard greens, which enhances the dish making it peppy, crunchy and extremely delicious.

Ingredients for our North East Indian style Yen Hangaam Thonga

INGREDIENTS

1.    Chicken 500 grams

2.    Mustard Greens 1 bunch

3.    Tomato 2 medium sliced

Chicken with Mustard Green

4.    Potato 2 medium skinned and chopped into halves

5.    Onion 1 medium sliced

6.    Ghost Chili 1 fresh or dried crushed

7.    Culantro or Cilantro leaves about a handful

8.    Ginger 2inch minced

9.    Garlic 2 teaspoons minced

10.Salt to taste

11.Turmeric Powder ½ teaspoon

PREPARATION

·       Take a deep pot, add the chicken pieces, crushed ghost chili, potatoes, onions, tomato, minced ginger, garlic and turmeric powder – Stir them well, cover and cook it on a low flame for 20 minutes and occasionally stir in between.

·       Now add your coriander or culantro, salt to taste and 2 to 3 cups of water – stir, cover and cook it for 15 to 20 minutes until the water from the meat is almost dry.

·       Finally add your thoroughly rinsed mustard leaves - cover and cook it for 10 to 15 minutes or until your leaves are completely flaccid, its ready to be served!

 

Manipuri style Chicken with Mustard Greens

You can follow me on YouTube for North East Indian recipes