Mustard-Ginger Chicken (Rai Adrak-Walli Murgh)

Ingredients

• 3 skinless, boneless, whole chicken breasts, about 3 pounds total weight
• Salt to taste, if desired
• ½ tablespoons whole black peppercorns
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon coarse-grained prepared mustard (moutarde de Meaux)
• ¼ cup hot mustard oil (see note)
• 2 tablespoons freshly grated ginger

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    476 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 47 grams protein; 145 milligrams cholesterol; 170 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Sprinkle the chicken pieces on all sides with salt.
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. Put the crushed peppercorns in a small mixing bowl and add the lemon juice and mustard. Stir to blend.
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.

• 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.

25 minutes