| Prep Time | 1 hour |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 1 kg Chicken
- 1 pc Big Green Pepper/ Capsicum
- 6-8 Green Chillies
- 2 tsp Mustard Powder
- 1/2 bunch Coriander Leaves
- 1 inch Ginger
- 1 tsp Balsamic
- Salt & Pepper to taste
- Oil To sear the chicken
- 2 Tbsp Cream
Ingredients
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Instructions
- Grind/ process all the ingredients for the marinade and coat the chicken pieces well with it. Let it sit in the refrigerator over night.
- Next day, bring the chicken to room temperature. Take a shallow pan, add 2-3 tbsp sunflower oil to and bring it to high heat. Preheat oven to 180C.
- Now fry the chicken on both sides until it develops brown color, just about 2-3 mins per side. transfer the chicken pieces on to a baking sheet lined with wax paper. And bake the chicken to cook it fully for about 30mins.
- The remaining marinade can be cooked in a saucepan until cooked for about 10-15mins and pour 2tbsp cream over finally. And allow it to cool completely, before serving. This becomes a good dip to dunk the chicken and eat. And you are not wasting anything! The sugars in the capsicum makes the chicken sticky and the green chillies and mustard gives a spicy kick!
