How to make Chicken Honey Mustard -
This delicious combination of western and Indian cuisines is irresistible.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Boneless Chicken Breast (हड्डी रहित चिकन ब्रेस्ट), Honey (शहद)
Cuisine : Fusion
Course : Main Course Chicken
For more recipes related to Chicken Honey Mustard checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Chicken Saag Keema Koyla Butter Chicken Braised Dakshin Style Chicken Grilled Stuffed Chicken Breast
Chicken Honey Mustard Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Chicken Honey Mustard Recipe
Boneless Chicken Breast 2
Honey 3 tablespoons
Kasundi mustard 3 tablespoons
Ginger-garlic paste 1 1/2 tablespoons
Black peppercorns roasted and crushed 1 teaspoon
Coriander powder 1 tablespoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Red chilli powder 1/4 teaspoon
Juice of 1 lemon
Oil 4-5 tablespoons
Salt to taste
Mayonnaise 1/2 cup
Ginger finely chopped 1 inch
Garlic cloves finely chopped 6-8
Green chillies finely chopped 2
Iceberg lettuce for serving
Method
Step 1
To make the marinade, mix together ginger-garlic paste, crushed peppercorns, coriander powder, turmeric powder, garam masala powder, red chilli powder, lemon juice, 2 tbsps oil and salt in a bowl.
Step 2
Make deep gashes on either side of the chicken breasts, place them in the bowl and rub the marinade well into all the gashes. Set aside to marinate for 15 minutes.
Step 3
To make the dressing, mix kasundi mustard, honey and mayonnaise in another bowl and set aside.
Step 4
Heat remaining oil in a non-stick pan. Add ginger, garlic and green chillies and sauté for a minute.
Step 5
Place the marinated chicken in the pan and cook, flipping sides, till completely done and evenly golden on both sides.
Step 6
Place some iceberg lettuce on a serving plate. Transfer the chicken on the lettuce. Pour the dressing over the chicken and serve hot.
Nutrition Info
Calories : 1684 Kcal
Carbohydrates : 51.9 gm
Protein : 72.8 gm
Fat : 131.7 gm
Other : Zinc- 2.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
