Honey Mustard Chicken Drumsticks | Easy Baked Chicken Recipe
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Creamy Garlic Honey Mustard Chicken | The Best Recipe
Learn how to make honey mustard chicken that's cooked into the tastiest creamy garlic sauce. With the easy-to-follow recipe and instructions, you'll be cooking the most amazing creamy garlic honey mustard chicken that will impress yourself, your friends, and your family. Please enjoy.
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Recipe -
Serves - 2-3 People
Ingredients -
Chicken & Marinade -
700g (1.5lb) - Chicken Thigh (Can be substituted for chicken breast)
100g (3.5oz) - Honey (I used Manuka Honey)
85g (3oz) - Wholegrain Mustard
22g (0.7oz) - Dijon Mustard
5 - Garlic Cloves, Minced
Salt & Pepper To Taste
Remaining Ingredients -
250g (8.8oz) - Streaky Bacon, Diced
5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
5g (0.2oz) - Thyme, Roughly Chopped
125ml (4.2floz) - Chicken Stock
400ml (13.5floz) - Full Fat Cream (Whipping Cream/Heavy Cream)
Storage & Reheating Instructions -
To store this, place it into the fridge in an airtight container for up to 3 days and it can be frozen in an airtight container for up to 3 months.
To reheat from fresh, place it into a pan over medium heat and gently heat it until hot. Note, I recommended adding a splash of fresh full fat cream to help prevent the sauce from splitting.
To reheat from frozen, allow to fully defrost and heat it very gently over medium heat until hot. Note, I recommended adding a splash of fresh full fat cream to help prevent the sauce from splitting.
Serving Ideas -
This dish is fantastic served with rice, salad, pasta, and vegetables. It can also be eaten on its own.
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Creamy Mustard Chicken Recipe by Food Fusion
Turn up your weekend nights with this comforting creamy mustard chicken made with the goodness of Olper’s Dairy Cream. #OlpersDairyCream #GoodnessBarhjaye #FoodFusion #HappyCookingToYou #DigitalAmmi #Digitalmom
Written Recipe:
Serves 4-5
Recipe in English:
Ingredients:
-Olper’s Cream 200ml (room temperature)
-Yakhni (Chicken stock) 1 Cup
-Dijon mustard 2 tbs
-Namak (Salt) ½ tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp or to taste
-Cayenne powder 1 tsp
-Dried thyme ½ tsp
-Boneless chicken thigh pieces 500g (6 pieces)
-Dijon mustard as required
-Kali mirch (Black pepper) crushed to taste
-Namak (Salt) to taste
-Olive oil 2 tbs
-Olive oil 2 tbs
-Makhan (Butter) 2-3 tbs
-Pyaz (Onion) chopped 1 medium
-Lehsan (Garlic) chopped 1 tbs
-Olper’s milk 3-4 tbs
-Fresh parsley chopped 1-2 tbs
Directions:
-In a jug add cream,chicken stock,dijon mustard,salt,black pepper crushed,cayenne pepper,dried thyme,whisk well & set aside.
-On a cutting board,place chicken thigh pieces & apply dijon mustard with the help of brush on both sides.
-Sprinkle black pepper crushed,salt on both sides and marinate for 30-45 minutes.
-On a cast iron,add cooking oil & cook marinated chicken on low flame from both sides until tender & golden brown (5-6 minutes each side) & set aside.
-On a same cast iron pan,add cooking oil,butter & let it melt.
-Add onion,garlic & sauté for 2-3 minutes.
-Add cream & stock mixture,mix well and cook on low flame until sauce is thick (3-4 minutes).
-If required,add milk and mix well.
-Now add fried chicken pieces and fresh parsley,cover & cook on low flame for 2 minutes.
-Garnish with fresh parsley & serve with coriander rice!
Recipe in Urdu:
Ajza:
-Olper’s Cream 200ml (room temperature)
-Yakhni (Chicken stock) 1 Cup
-Dijon mustard 2 tbs
-Namak (Salt) ½ tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp or to taste
-Cayenne powder 1 tsp
-Dried thyme ½ tsp
-Boneless chicken thigh pieces 500g (6 pieces)
-Dijon mustard as required
-Kali mirch (Black pepper) crushed to taste
-Namak (Salt) to taste
-Olive oil 2 tbs
-Olive oil 2 tbs
-Makhan (Butter) 2-3 tbs
-Pyaz (Onion) chopped 1 medium
-Lehsan (Garlic) chopped 1 tbs
-Olper’s milk 3-4 tbs
-Fresh parsley chopped 1-2 tbs
Directions:
-Jug mein cream,yakhni,Dijon mustard,namak,kali mirch crushed,cayeen powder aur dried thyme dal ker ache tarhan whisk ker lein & side per rakh dein.
-Cutting board per chicken thigh pieces rakh dein aur dono sides per Dijon mustard ko brush ki madad sa laga lein.
-Kali mirch crushed aur namak ko dono sides per chirak dein aur 30-45 minutes kliya marinate ker lein.
-Cast iron pan mein cooking oil dal dein aur marinated chicken ko halki ancch per dono sides sa tender & golden brown ho janay tak paka lein (5-6 minutes each side) & side per rakh dein.
-Us he cast iron pan mein cooking oil aur makhan dal ker melt ker lein.
-Pyaz aur lehsan dal ker 2-3 minutes kliya sauté ker lein.
-Cream & yakhni mixture dal ker ache tarhan mix karein aur halki ancch per sauce garha ho janay tak paka lein (3-4 minutes).
-Agar zaroorat ho tou mazed doodh dal ker ache tarhan mix ker lein.
-Ab fried chicken pieces aur fresh parsley dal ker dhak dein aur halki ancch per 2 minutes kliya paka lein.
-Fresh parleys sa garnish ker lein aur coriander rice ka saath serve karein.
Mustard Chicken | Creamy Mustard Chicken | Chicken Gravy Recipe | Chicken Recipe By Varun Inamdar
Mustard Chicken | How To Make Mustard Chicken | Indian Cuisine | Creamy Mustard Chicken | Chicken in Mustard Gravy | Chicken Gravy Recipe | Chicken Recipe for Dinner | Easy Chicken Recipe | Non-Veg Recipe | Dinner Recipes | Curry Recipe | Gravy Recipe | Chicken Recipes | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Mustard Chicken with our Chef Varun Inamdar.
Introduction
Mustard Chicken is a delectable chicken recipe that can be prepared with ingredients easily available in the kitchen. It is spicy and flavourful and has a unique taste and aroma due to mustard oil and mustard paste which are added to this dish during the cooking process. Mustard Chicken goes well with rice and chapati and can be made on weekends and on days you want to enjoy a chicken dish with a difference. Do try this recipe, and let us know how it turned out to be.
Chef's Trivia
Preparation of Marinade
500 gms Chicken (curry cut)
Salt (as required)
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1/4 tsp Sugar
2 tbsp Mustard Oil
2 tbsp Curd
Chef's Trivia
For the Mustard Paste
25 gms Mustard Seeds (soaked & drained)
8-10 Garlic Cloves (peeled)
4-5 Green Chillies
Cooking the Curry
2 tbsp Mustard Oil
1 Onion (sliced)
1 cup Water
Salt (as required)
For Garnish
Mustard Oil
Green Chillies
#MustardChicken #ChickenRecipe #GetCurried #TheBombayChef #VarunInamdar
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About Chicken Curry
Chicken curry or curry chicken is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, and the Caribbean. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce and simmered until cooked through.[1] In south India, coconut and curry leaves are also common ingredients.[2] Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.
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Creamy Mustard Chicken | The Tastiest Recipe
Learn how to make the most amazingly delicious Creamy Mustard Chicken. This recipe ticks all the boxes with it being easy to make, cheap, and extremely tasty. The chicken is melt in your mouth tender, the sauce is deliciously rich and full of flavour and I can guarantee, once you make this once, you’ll definitely make it again. Please enjoy!
Ingredients -
2 Tbsp (40ml) - Olive Oil, Divided
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Brown Onion, Diced
5g - Flat Leaf Parsley, Roughly Chopped
4g (5 Sprigs) - Thyme, Roughly Chopped
5 - Cloves of Garlic, Minced, Diced, or Sliced
200g - Streaky Bacon, Diced
1kg (2.2lb) - Chicken Thigh, Boneless & Skinless
80ml - White Wine (Substitute for Vegetable or Chicken Stock)
500ml - Thickened Cream (Pouring Cream/Whipping Cream)
2 1/2 Tbsp (60g) - Dijon Mustard
1/2 Cup (50g) - Parmesan Cheese, Grated
2 Cups (80g) - Fresh Baby Spinach
Seasoning to Taste
Garnish with Grated Parmesan
Garnish with Flat Leaf Parsley
To Serve -
This dish can be eaten on its own or it can be served with rice, pasta, vegetables or with a salad.
Storage -
This can be placed in the fridge for up to 5 days and it can also be placed in the freezer in an airtight container for up to 4 months.
Reheating -
This can be placed in the microwave and heated in bursts to avoid/prevent the cream from splitting or, it can be placed into a pot or pan and heated gently over medium heat.
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You won't believe how easy this Creamy Chicken Mustard with Bacon and Garlic is to make!
A great one pan chicken dinner recipe that’s made under 30 minutes. The sauce has a smoky garlic flavour that’s so delicious. Another restaurant at home recipe!
It’s best to use chicken thighs as they have more flavour, plus they don’t go dry like the breasts can.
The chicken thigh pieces, must first be sauteed until they reach a nice golden brown colour. They need to be almost cooked through. Resting them aside will render them juicier while you continue the sauce in the same pan.
If you can’t use wine, simply leave it out, maybe add a little more chicken stock. Try and add the spinach leaves just before serving, this way, they stay nice and green. If preparing in advance, don’t add the spinach leaves at all. Simply add them in, upon reheating.
Use a good stainless steel or cast iron pan for best results. Enjoy this version of Chicken Dijonnaise!
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