Honey Mustard Roast Bird

In continuation to my desire to satisfy ones taste and fill ones tummy, I keep on trying out different recipes, sometimes documented, sometimes invented.

I’ve not checked if this recipe is documented anywhere, so i can say it’s an invention. If its already documented, just add another ingredient when you prepare and it will be your invention. Simple….

The recipe today is Honey Mustard Roast Chicken.


1 Kg Chicken, skinned, cut in medium size pieces.

for marinade:

2 teaspoon ginger garlic paste

3 tablespoon red Chilli powder

3 tablespoon honey

3 table spoon mustard seeds, crushed in mortar and pestle(do not grind in a grinder)

4 tablespoon chilli vinegar(softens the chicken)

2 teaspoon of garam masala powder

10-15 black pepper seeds crushed

4 tablespoon olive oil

fistful of chopped corriander

Salt to taste

Mix everything with chicken and marinate it for about 4-5 hours in a ziplock bag. After marination, spread out the chicken in baking tray. Pre-heat the oven to 200 C and bake in the oven for about 50 minutes to 1 hour. Once its done, you will get the sauce of marinade at the bottom of the pan and the upper surface of the chicken pieces will be crunchy. Mix the entire roasted chicken in the bottom sauce to get unique hot and sweet taste with a flavour of mustard.



Leave a Reply