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It’s special because Besara is a mustard paste gravy very popular in Odisha n I have stuffed it in a unique way inside the chicken.
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Cooking Time

45 minutes

Meal Type


Rate This Recipe10


  • Chicken breasts -2 pieces that needs to be cut n flattened
  • Lemon juice-1 tsp
  • Salt to taste
  • For the stuffing
  • Chicken Mince-1tbsp
  • Egg-1
  • Fresh Malai-1tsp
  • Paste of black n yellow mustard seeds along with 2-3 garlic cloves n green chilli -1tbsp
  • Salt to taste
  • For the gravy
  • Paste of black n yellow mustard seeds along with 2-3 cloves garlic n green chilli
  • Onion chopped-1
  • Tomatoes chopped-1
  • Turmeric Powder
  • Panchphoran-1/2tsp
  • Salt to taste
  • Mustard Oil-2tbsp
  • Coriander leaves for garnishing


  1. 1

    Clean the breast pieces , slit it n flatten it. Apply lemon juice n salt n keep it aside.
  2. 2

    Make a smooth mixture of chicken mince, egg, mustard paste, fresh malai n salt n keep it to cool in the freezer for 5-10 minutes.
  3. 3

    In the meantime, place a cling wrap film on a board n keep the flattened breast pieces n make sure it’s dry.
  4. 4

    Remove the mixture and place a generous amount in the edge and fold the breasts tightly and the cling film should be wrapped around it nicely n secured.
  5. 5

    Boil water in a pan till it comes to rolling point.
  6. 6

    Place the wrapped breast pieces n boil for 7-8 minutes.
  7. 7

    Remove n cool it n remove the cling film wrap. Slice it into round pieces.
  8. 8

    In a wok add oil. Once it is heated add panchphoran .
  9. 9

    Add the onions n sauté n add the tomatoes, mustard paste, turmeric n salt n cook for one minutes.
  10. 10

    Add one n half cup of water n cook till oil separates.
  11. 11

    Cool the gravy n grind it in a mixer to a smooth gravy.
  12. 12

    Strain it n add the strained gravy back to the wok n bring to a boil.
  13. 13

    Place the sliced stuffed chicken pieces in a plate n pour the hot gravy on it.
  14. 14

    Garnish with coriander leaves.

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