Simple Way to Bengali Mustard Fish Curry Sanjeev Kapoor

Honey-Mustard And Curry Chicken Thighs

Restaurant style rohu fish curry ingredients 1.1/2 kg rohu fish 2.2 large size grated onion 3.1 large size tomato pureed 4.2 slitted.

Recipe Summary Honey-Mustard And Curry Chicken Thighs

Chicken thighs with honey, mustard, and curry. You will want to be home while this is cooking so that you can baste it occasionally. Produces a delicious sauce that goes well with rice.

Ingredients | Bengali Mustard Fish Curry Sanjeev Kapoor

10 skinless chicken thighs

½ cup liquid honey

¼ cup prepared mustard

1 teaspoon curry powder

¼ teaspoon salt

½ teaspoon dried tarragon

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Flatten chicken thighs and squeeze tightly into a square baking dish.

Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.

Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 50 minutes, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Info | Bengali Mustard Fish Curry Sanjeev Kapoor

prep: 10 mins cook: 50 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Honey-Mustard And Curry Chicken Thighs

Meat and Poultry Recipes, Chicken, Chicken Thigh Recipes,