Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 1 cup kasundi mustard sauce
- 1 cup plain yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice
- Salt, to taste
- 2 tablespoons oil
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. In a large mixing bowl, combine kasundi mustard sauce, yogurt, tandoori masala, ginger paste, garlic paste, lemon juice, and salt. Mix well.
2. Add chicken breasts to the marinade and coat well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill or oven to 400°F.
4. Brush the grill grates or baking sheet with oil.
5. Remove the chicken from the marinade and shake off excess marinade.
6. Grill or bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F.
7. Let the chicken rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 20-25 minutes
Temperature:
- Grill or oven: 400°F
- Internal temperature of chicken: 165°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 300
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 120mg
- Sodium: 400mg
- Total carbohydrates: 6g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 40g
Substitutions for ingredients:
- If kasundi mustard sauce is not available, you can use Dijon mustard or whole grain mustard instead.
- If tandoori masala is not available, you can use a mixture of paprika, cumin, coriander, and garam masala.
Variations:
- You can use chicken thighs or drumsticks instead of chicken breasts.
- You can add chopped cilantro or mint to the marinade for extra flavor.
- You can add a pinch of red chili powder for some heat.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours, or overnight for best results.
- If grilling, make sure to oil the grill grates to prevent sticking.
- Let the chicken rest for 5 minutes before slicing to retain its juices.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the chicken in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a platter with sliced onions, lemon wedges, and fresh herbs.
Garnishes:
- Garnish with chopped cilantro or mint.
Pairings:
- Serve with naan bread, rice, or roasted vegetables.
Suggested side dishes:
- Cucumber raita
- Roasted cauliflower
- Grilled eggplant
Troubleshooting advice:
- If the chicken is dry, it may have been overcooked. Make sure to check the internal temperature with a meat thermometer to prevent overcooking.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Kasundi mustard sauce is a traditional Bengali condiment made with mustard seeds, vinegar, and spices.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indian