Pan-Seared Chicken with Rajpura-Inspired Mustard Curry Sauce

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Pan-seared and served with a tangy mustard curry sauce inspired by the flavors of Rajpura, Punjab. This Indian-inspired chicken recipe, ready in about 45 minutes, pairs chicken breasts, vegetable oil, yellow mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, about 6 oz each chicken breasts
• 2 tbsp vegetable oil
• 1 tbsp yellow mustard seeds
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp cumin powder
• 1/2 cup tomato puree
• 1/2 cup water
• 1/4 cup plain yogurt
• 1 tsp salt
• 2 tbsp, chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 chicken breasts and sear for 5-6 minutes on each side until golden and cooked through. Remove from skillet and keep warm.
2. Step 2: In the same skillet, add 1 tbsp yellow mustard seeds and toast for about 1 minute until they start to pop and release aroma.
3. Step 3: Add 1 finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger; sauté for 4-5 minutes until onions are soft and translucent.
4. Step 4: Stir in 1 tsp turmeric powder, 1 tsp ground coriander, and 1 tsp cumin powder; cook for 1 minute until fragrant.
5. Step 5: Pour in 1/2 cup tomato puree and 1/2 cup water, stirring well. Simmer the sauce gently for 5 minutes until slightly thickened.
6. Step 6: Reduce heat to low and whisk in 1/4 cup plain yogurt slowly to prevent curdling. Add 1 tsp salt and stir to combine.
7. Step 7: Return the chicken breasts to the skillet, spoon sauce over, and cook for another 3 minutes to let flavors meld.
8. Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving with basmati rice or flatbread.