Pan-fried Chicken with Indian Style Flavoured Butter

Oooh now this was yummy - Pan-fried chicken with Indian style flavoured butter. 



After making Banita's Indian Style Fish and Chips the other day, we loved her Tandoori butter!  So, I titivated it a bit and came up with Indian style flavoured butter.  Perfect for chicken, fish or whatever else you fancy.
This amount of butter will make enough to use it again another day.  Don't forget you can always freeze it and it will defrost perfectly.

To serve 2 you will need:
2 nice fat skinless chicken fillets
1/2 of a Knorr chicken stock cube
a small dribble of olive oil (yes a dribble, not quite a glug)!
1 teaspoon of curry powder

For the butter you will need:
130g unsalted butter - at room temperature so it's nice and soft
1 red chilli - de-seeded and finely chopped
1 green chilli - de-seeded and finely chopped
1 lime - juice and zest
2 teaspoons garlic paste
2 teaspoons ginger paste
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon garam masala

How to do it:
In a small bowl put the Knorr stock cube in along with the curry powder and a dribble of olive oil.  Mix together - best way is with two clean fingers.  Mix till the stock cube has dissolved properly and you have a nice thickish paste.
Rub most of the paste on the 'nice looking' side of the chicken.  Leave the chicken to come to room temperature before cooking.

While that's happening you can make the butter:
Get a small bowl and very finely chop the chillies and add to the bowl.  Use however much chilli you like but at least use half of one.  

Add the zest and juice of the lime along with the rest of the ingredients and the softened .  Mix together with a bendy knife or mash with a fork until it's mixed together nicely.

Heat up a frying, or grill pan big enough to hold both fillets.  Once it's nice and hot put the fillets in (nice side down).  Spread the rest of the paste over the side that's facing upwards.  

Cook over a medium heat for about 10 minutes before turning and cooking for another to 12 to 15 minutes.  The time really does depend on how fat your chicken fillets are and how hot your pan is - so I'll leave it to you to check on how they're doing.  

*Don't have the heat up too high or the chicken will just be tough.
Serve as soon as they are nicely cooked through with a generous scoop of butter.

    
If you want to make a larger amount of flavoured butter you can see how to make it into a nice shape here.

2 comments

  1. Love this spiced up butter Jan. So perfect to have on hand to add punch to a meal.

    ReplyDelete
  2. Man the oozing butter makes this chicken look so moist and yumme!!I particularly love the different colored specks in the butter!!

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

PS: I hate having to do this but anyone trying to leave links in their comments please save yourself the trouble as they will NOT be published....
Thank you, you know who you are :)

Powered by Blogger.

A GLUG OF OIL