This baked chicken is a constant hit over my place. The recipe has travelled even to my extended family now.
Be it a casual weekday dinner or a formal weekend get-together, an all-adults event or a kids party, a desi menu or an international one, this mustard honey chicken somehow fits everywhere. I have served it at numerous occasions and have always been complimented and asked for the recipe.
Will the same recipe work for grilling as well?
You can use the same recipe to marinate the chicken and grill it instead of baking.
In what ways can you serve this chicken?
I like serving it along a variation of baked veggies. Add some onion for crunch and some green chutney for added spiciness.
You can also shred the chicken and use it as a filling in sandwiches and wraps. You can also serve this chicken along any rice dish.
Which part of chicken is best used for this recipe?
Always use bone in parts of chicken like legs, thighs and wings for this recipe. For best results, keep the skin on. The skin renders fat and locks the moisture in which keeps the chicken soft and juicy.
Can you make this recipe ahead of time?
The main part of the recipe is the marination. You can marinate the chicken way ahead of time and freeze it for baking or grilling later. I mostly do it this way. When needed, transfer it to the fridge section 24 hours before you plan to bake/grill it. Grill or bake it just before serving.
Ingredients at a glance
Notes on ingredients and substitutes:
- Kashmiri red chili powder: You can use regular red chili powder as well. Adjust the amount of chili according to your preferred spice level. The mentioned quantity of chili in this recipe results in mild spice.
- Yogurt: Since we are not using any other kind of fat, its best to use full fat yogurt. If you are using skimmed yogurt, add 1 Tbsp of olive oil to the marinade.
- Fennel seeds powder: Also known as saunf powder. I make it at home by grinding fennel seeds to a coarse mixture.
- Ginger-garlic paste: I make my own ginger-garlic paste at home by blending equal amounts of ginger and garlic. You can also use finely grated or minced ginger and garlic for this recipe.
- Mustard paste: You will find mustard by the name ‘Senf’ at any German grocery store. There are different spice levels (schärfe) on the sauces though, that are mentioned on the bottle. I used ‘mittel-scharf’ (medium spiced) for my recipe.
- Honey: Do not use honey that is too strong tasting (like waldhonig). Use a mild tasting one.
- Chicken: As mentioned above, use bone in parts of chicken like legs, thighs and wings for this recipe. For best results, keep the skin on.
Watch the video instructions below to easily follow the recipe
Mustard-Honey Baked Chicken
- 2 Tbsp full fat yogurt
- 1 Tbsp ginger-garlic paste
- 1 tsp turmeric powder
- ½ tsp kashmiri red chili powder
- 1 tsp fennel seeds powder (saunf powder)
- 2 Tbsp mustard paste
- 2 Tbsp honey
- juice of 1 lemon
- 1 ¼ tsp salt
- ¼ cup chopped coriander
- 1.2 kg chicken (bone-in, with skin)
- vegetables of choice (cut into bite sized pieces)
- For the marinade, take a bowl and add all the ingredients except chicken (and vegetables). Mix well to combine.
- Make slits into the thick parts of the chicken to let the flavors seep in. Pour the marinade over the chicken. Rub and coat the chicken thoroughly with the marinade. Reach the slits using your fingers and make sure its well coated.
- Cover and let the chicken marinate for at least 4 hours, but preferably overnight. The longer, the better.
- Set the oven to preheat at 200° Celsius. Arrange the chicken pieces onto a baking tray lined with parchment paper. Reserve the excess marinade for the vegetables (if serving).
- Bake the chicken on 200°C first for 30 minutes, then flip and bake for another 20 minutes.
- If you want to serve the vegetables along, coat them with the marinade reserved earlier. Spread the veggies in a single layer onto a lined baking tray. Bake for 30-40 minutes.You can bake the chicken and veggies simultaneously if you have 2 oven trays. The veggies will be done slightly earlier than the chicken in that case.