Indian Chicken With a Curry Butter Recipe

Name: Indian Chicken With a Curry Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; vegetable oil to grill the chicken; 1 cup plain yogurt; ½ cup lemon juice; 1 tablespoon minced garlic; 2 tablespoons fresh ginger, minced (you could use 1 of ground ginger, but the fresh is so much better); 1 tablespoon paprika; 2 teaspoons curry powder; 1 teaspoon cayenne; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt; ¼ cup white wine; 1 tablespoon heavy cream; 1 tablespoon shallot, minced fine; 2 tablespoons white wine vinegar; 1 cup butter (cold and cut into small pats); ¼ cup coconut milk; 1 tablespoon curry; 1 teaspoon sugar; 2 tablespoons fresh cilantro, chopped; 1 teaspoon crushed red pepper flakes; salt; pepper

Servings: persons

4 boneless skinless chicken breasts
vegetable oil to grill the chicken
1 cup plain yogurt
½ cup lemon juice
1 tablespoon minced garlic
2 tablespoons fresh ginger, minced (you could use 1 of ground ginger, but the fresh is so much better)
1 tablespoon paprika
2 teaspoons curry powder
1 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
¼ cup white wine
1 tablespoon heavy cream
1 tablespoon shallot, minced fine
2 tablespoons white wine vinegar
1 cup butter (cold and cut into small pats)
¼ cup coconut milk
1 tablespoon curry
1 teaspoon sugar
2 tablespoons fresh cilantro, chopped
1 teaspoon crushed red pepper flakes
salt
pepper

1
Marinade -- Mix all the ingredients for the marinade in a large zip lock baggie then add the chicken and marinade at least 4 hours.
2
I like to marinade all day if possible.
3
The longer the better.
4
Chicken -- Don't forget to take the chicken out of the refrigerator at least 30 minutes to take the chill off before cooking.
5
Either oil your outdoor grill, grill pan or even a saute pan.
6
Grill approximately 5-7 minutes per side (depending on the thickness of your chicken).
7
Once the chicken is done, remove to a plate and cover with foil to let it rest while you make the sauce.
8
Sauce -- In a small sauce pan, add the white wine, vinegar and the shallots and heat to medium to medium-high until the sauce is reduced by half.
9
It doesn't take long 3-4 minutes is all.
10
Add the cream and cook another 1-2 minutes -- Don't boil.
11
Remove from the heat and slowly whisk in the butter until creamy and melted.
12
Then add in the coconut milk, curry, sugar, cilantro and red pepper.
13
Serve -- Drizzle the sauce over the chicken.
14
As I mentioned, I love to serve this with Jasmine rice and grilled eggplant or zucchini.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, vegetable oil to grill the chicken, 1 cup plain yogurt, ½ cup lemon juice, and more.

Yes, Indian Chicken With a Curry Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Chicken With a Curry Butter

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