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Mustard-Honey Baked Chicken

It's just a matter of marinating the chicken and throwing it into an oven or a grill.
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Prep Time 10 minutes
Cook Time 1 hour
Marinating time 4 hours
Servings: 4
Course: Appetizer, Main Course, Side Dish
Cuisine: Fusion, Indian
Ingredients Method

Ingredients
  

  • 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)
Optional
  • vegetables of choice (cut into bite sized pieces)

Method
 

  1. For the marinade, take a bowl and add all the ingredients except chicken (and vegetables). Mix well to combine.
  2. 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.
  3. Cover and let the chicken marinate for at least 4 hours, but preferably overnight. The longer, the better.
  4. 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).
  5. Bake the chicken on 200°C first for 30 minutes, then flip and bake for another 20 minutes.
  6. 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.