Name: Pan Roasted Wasabi-Mustard Chicken recipe by Pritha Sen at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: Chicken: 1 whole leg and thigh; Water: One bowlful to brine chicken in; Salt: 1 tbsp; Lime juice: of half a lime; Garlic paste: 1 tsp; Wasabi paste: 1 tsp; Crushed pepper: to taste; Smoked Paprika or Kashmiri chilli powder: 1/2 tsp; Mustard oil: 2 tbsp; Green chillies: 2-3 slit

ABOUT Pan Roasted Wasabi-Mustard Chicken RECIPE

This can be made with large chicken pieces, whole chicken or simply with a whole leg and thigh as I have done here. Soaking it in salt water or brining as it is called, keeps the meat soft.

Ingredients Serving: 1

Chicken: 1 whole leg and thigh
Water: One bowlful to brine chicken in
Salt: 1 tbsp
Lime juice: of half a lime
Garlic paste: 1 tsp
Wasabi paste: 1 tsp
Crushed pepper: to taste
Smoked Paprika or Kashmiri chilli powder: 1/2 tsp
Mustard oil: 2 tbsp
Green chillies: 2-3 slit

Instructions

Prick chicken all over and keep soaked in water with one tbsp salt for about an hour.
Take chicken out of brine and marinate for an hour with lime juice, garlic paste, wasabi paste, pepper, paprika or kashmiri chilli powder and mustard oil. Check for salt and add if required.
Heat a non-stick pan and sear chicken on high heat on both sides.
Lower heat and pour in the excess marinade. Add the slit green chillies and slow cook for about 20 minutes or till done.

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