Ingredients
   
    Boneless chicken breast  2
    Honey 3 tablespoons
    Kasundi mustard 3 tablespoons
    Ginger-garlic paste 1 1/2 tablespoons
    Black peppercorns roasted and crushed 1 teaspoon
    Coriander powder 1 tablespoon
    Turmeric powder 1/4 teaspoon
    Garam masala powder  1/2 teaspoon
    Red chilli powder  1/4 teaspoon
    Juice of 1 lemon
    Oil 4-5 tablespoons
    Salt  to taste
    Mayonnaise 1/2 cup
    Ginger finely chopped 1 inch
    Garlic cloves finely chopped   6-8
    Green chillies finely chopped 2
    Iceberg lettuce for serving
Method
Step 1
To make the marinade, mix together ginger-garlic paste, crushed peppercorns, coriander powder, turmeric powder, garam masala powder, red chilli powder, lemon juice, 2 tbsps oil and salt in a bowl.
Step 2
Make deep gashes on either side of the chicken breasts, place them in the bowl and rub the marinade well into all the gashes. Set aside to marinate for 15 minutes.
Step 3
To make the dressing, mix kasundi mustard, honey and mayonnaise in another bowl and set aside.
Step 4
Heat remaining oil in a non-stick pan. Add ginger, garlic and green chillies and sauté for a minute.
Step 5
Place the marinated chicken in the pan and cook, flipping sides, till completely done and evenly golden on both sides.
Step 6
Place some iceberg lettuce on a serving plate. Transfer the chicken on the lettuce. Pour the dressing over the chicken and serve hot.