Garlic Butter Pan-Fried Curried Chicken

A juicy, yogurt-marinated chicken breast with warm Indian-inspired spices, finished in fragrant garlic butter

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Marinade the Chicken In a large bowl, combine the Greek yogurt, garam masala, coriander, cumin, onion powder, smoked paprika, cayenne pepper, fenugreek, turmeric, salt and black pepper. Add the halved chicken breasts and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 2

Sear the Chicken Remove the chicken from the refrigerator 15–20 minutes before cooking. Heat a large frying pan over medium-high heat with a small drizzle of neutral oil. Shake off any excess marinade and place the chicken into the hot pan. Cook undisturbed for 4–5 minutes until deeply golden. Turn the chicken over. Reduce the heat to medium-low, cover with a lid and cook for 4–5 minutes, or until the chicken is almost cooked through.

Step 3

Finish with Garlic Butter Remove the lid. Add the butter and allow it to melt. Stir in the minced garlic and cook for 30–60 seconds, continuously spooning the garlic butter over the chicken until fragrant and the chicken is fully cooked.

Step 4

Serve Transfer the chicken to a serving platter. Spoon any remaining garlic butter from the pan over the chicken. Finish with freshly chopped coriander, if desired. Serve immediately.