Mustard-Ginger Chicken (Rai Adrak-Walli Murgh)

By Craig Claiborne

Total Time
25 minutes
Rating
3(17)
Notes
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Ingredients

Yield:Six servings
  • 3skinless, boneless, whole chicken breasts, about 3 pounds total weight
  • Salt to taste, if desired
  • ½tablespoons whole black peppercorns
  • 3tablespoons freshly squeezed lemon juice
  • 1tablespoon coarse-grained prepared mustard (moutarde de Meaux)
  • ¼cup hot mustard oil (see note)
  • 2tablespoons freshly grated ginger
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

359 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 51 grams protein; 578 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sprinkle the chicken pieces on all sides with salt.

  2. Step 2

    Put the peppercorns on a flat surface and crush them well with the bottom of a heavy, clean skillet or saucepan. Or crush them using a mortar and pestle. Or blend them until coarse-fine in a small herb or coffee grinder.

  3. Step 3

    Put the crushed peppercorns in a small mixing bowl and add the lemon juice and mustard. Stir to blend.

  4. Step 4

    Heat the mustard oil in a wide skillet and add the sauce. Cook, stirring, about one minute and add the chicken breasts in one layer. Sprinkle the ginger evenly over the chicken. Cook about three minutes and turn the pieces. Cover and cook, turning the pieces occasionally, about 10 minutes.

Tip
  • Hot mustard oil is widely used in traditional Indian kitchens. It is available in specialty shops that deal in Indian ingredients, including those on Lexington Avenue between 23d and 27th Streets in Manhattan.

Ratings

3 out of 5
17 user ratings
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Cooking Notes

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Lauri

I made a lot of changes to this recipe and it turned out great. Subbed in ground white pepper, dry yellow mustard, and cut lemon juice in half. Added 1T apple cider vinegar. Used ginger juice instead of ginger. Mixed everything with 1/2 cup plain yogurt. Marinated chicken in yogurt for an hour. Cooked 2 boneless breasts and 2 thighs with bones and finely chopped red onion in marinade along with enough chicken broth to almost cover the chicken. Added cream and capers near the end of cook time.

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