Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Medium
Boneless chicken breasts 2
Honey 3 tablespoons
Kasundi mustard 3 tablespoons
Ginger-garlic paste 1½ tablespoons
Black peppercorns roasted and crushed 1 teaspoon
Coriander powder 1 tablespoon
Turmeric powder 1/4 teaspoon
Garam masala powder ½ teaspoon
Red chilli powder 1/4 teaspoon
Juice of 1 lemon
Oil 4-5 tablespoons
Salt to taste
Mayonnaise ½ cup
Ginger finely chopped 1 inch
Garlic cloves finely chopped 6-8
Green chillies finely chopped 2
Iceberg lettuce for serving
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 saute 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.