The basic recipe for this dish was taken from Sanjeev Kapoor's web site. As usual I modified them a little to make use of whatever ingredients I had at home ( the original called for fresh red chillies I used dry ones). I also added some lemon zest to it as I personally love the lemon zest and chicken combination.
Chicken breasts with bone in - 3
Garlic (chopped) - 3 big cloves
Ginger (chopped) - 1 1/2 inch piece
Peppercorns (freshly crushed) - 1 tbsp
Mustard paste (Dijon) - 1 1/2 tbsp
Lemon juice - 1 tbsp
Salt to taste
Honey - 1 tbsp
Crushed Dry Red Pepper - 2 tsp
Lemon Zest - 1 tbsp
Sugar - 1 tsp
Olive oil - 2 tbsps
Oil to grease
Onions (finely sliced) - 2
Method of preparation
1. Clean the chicken breasts and make even slits on them
2. In bowl mix chopped garlic, chopped ginger, crushed peppercorns, mustard paste, lemon juice, lemon zest and salt. Add honey and mix again. Add the chicken breasts to this mixture and let them marinate for about thirty minutes.
3. Preheat oven to 375 F.
4. Take the chopped fresh red chillies, sugar, salt and two tablespoons of olive oil in a plate and mix. Take the chicken breasts out of the marinade and apply this mixture on both the sides.
5. Put oil on a baking tray to grease and arrange the sliced onions to form a base. Keep the chicken breasts over this.
6. Mix both the remaining marinades and pour over the chicken breasts saving a little for later use. Keep the tray in the preheated oven and bake for ten minutes.
7. Add the remaining olive oil to the reserved marinade mixture and baste the chicken breasts and continue to bake till done. It may take around twenty to twenty five minutes. ( Turn the heat on to full for the last five minutes or so for a good crisp look - atleast that is what I do in my really old oven).