Si and Dave served up a tasty Bengali shorshe murgi, mustard chicken curry dish, on the Hairy Bikers – Chicken & Egg food show.

The Bikers says; “Shorshe murgi is a curry with big, bold flavours. Serve with yoghurt and flatbreads for a great weekend dish.”

The ingredients are: 1kg chicken pieces, bone-in, skinned and 1 tsp salt.

For the marinade: ½ lemon, juice only, ½ tsp chilli powder, ½ tsp ground turmeric and 1 tsp mustard oil.

For the garlic and ginger paste: 1 large onion, chopped, 4 garlic cloves, grated and 5cm piece fresh root ginger, grated.

For the mustard paste: 2 tbsp yellow or brown mustard seeds, soaked for 30 minutes, drained and 2 green chillies, trimmed.

For the curry: 1 tbsp mustard oil, ½ tsp nigella seeds, 2 black cardamom pods, crushed, 3cm piece cinnamon stick, 4 cloves, 2 green chillies, slit lengthways, green chillies, thinly sliced, to serve and 1 bunch fresh coriander leaves, to serve.