This recipe’s roots lie in Mughlai cuisine. In some ways, it marks the beginnings of Butter Chicken. The ingredients are simple and basic, and yet the flavours blend together beautifully.
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Serves
3
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Cook Time
00 h 20 m
Plus 15 minutes to prep and 2 hours to rest the chicken
Ingredients
- 2 chicken breasts
- 50 gm yoghurt
- 50 gm butter
- 50 gm spring onions
- 30 gm garlic
- 5 gm thyme
- 5 gm black pepper, crushed
- 5 gm paprika
- 5 gm salt
- 10 ml oil
- 1 lemon, juice and zest
Preparation
- Place chicken breasts in a shallow dish and season with salt, pepper, paprika, garlic, chopped or torn thyme and spring onions, lemon juice, lemon zest, oil and yoghurt.
- Cover chicken and let it rest in the refrigerator for a few hours.
- Heat a pan at high heat until very hot. Pour in some oil and sear chicken breast on both sides for 2 minutes each. Transfer to a hot oven (180°C) for another 8-10 minutes.
- Once done, drizzle over the butter, cover and let it rest for a few minutes.
- Slice chicken and plate up with a side of crusty bread or crunchy salad.
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