• Prep Time 10-15 minutes
  • Cook Time 30-35 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

This delicious combination of western and Indian cuisines is irresistible.


  • Boneless chicken breast – 2 no
  • Ginger garlic paste – 1 1/2 tbsp
  • Roasted and crushed black peppercorns – 1 tsp
  • Coriander powder – 1 tbsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/2 tsp
  • Red chilli powder – 1/4 tsp
  • Juice of 1 lemon
  • Oil – 4-5 tbsp for shallow frying
  • Salt – to taste
  • Kasundi mustard – 3 tbsp
  • Honey – 3 tbsp
  • Mayonnaise – 1/2 cup
  • Ginger, finely chopped – 1 inch
  • Garlic cloves, finely chopped – 6-8 no
  • Green chillies, finely chopped – 2 no
  • Iceberg lettuce for serving



  1. To make the marinade, mix together ginger garlic paste, black peppercorns, coriander powder, turmeric powder, garam masala powder, red chilli powder, lemon juice, 2 tbsp oil, salt and set aside.
  2. Make deep gashes on the chicken breasts, place them in the bowl and rub the marinade onto the chicken. Set aside for 15 minutes.
  3. To make the dressing, mix kasundi mustard, honey and mayonnaise in another bowl and set aside.
  4. Heat the remaining oil in a non stick pan. Add ginger, garlic, green chillies and sauté for a minute.
  5. Place the marinated chicken (cut side down), in the pan. Cook flipping sides till evenly golden.
  6. Place some iceberg lettuce on a serving plate. Transfer the chicken on the lettuce. Pour the dressing over the chicken and serve hot.



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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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