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Main Ingredients | Butter, Boneless chicken breasts |
Cuisine | Fusion |
Course | Main Course Chicken |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Butterfried Chicken with Curry Mayonnaise
- 2 1/2 tablespoons Butter
- 2 Boneless chicken breasts
- 10-11 Curry leaves
- 1/2 cup Mayonnaise
- 2 tablespoons Ginger-garlic paste
- 4-5 Green chillies finely chopped
- 1/4 teaspoon Turmeric powder
- 2 teaspoons Red chilli powder
- to taste Crushed black peppercorns
- to taste Salt
- Juice of ½ lemon
- 1 tablespoon Rice flour
- 1 tablespoon Cornflour/ corn starch
- 1 tablespoon Refined flour (maida)
Method
- Slit the chicken into two and transfer into a bowl. Add ginger-garlic paste, half green chillies, turmeric powder, 1 teaspoon red chilli powder, crushed peppercorns and salt and mix well.
- Roughly chop half of the curry leaves and add to the bowl. Add lemon juice and mix well. Set aside to marinate for 10-15 minutes.
- Heat ½ tablespoon butter in a non-stick pan. Roughly chop remaining curry leaves and add to the pan. Add remaining green chillies. Switch off the heat, cool and transfer in a bowl. Add mayonnaise and mix well. Add crushed peppercorns, salt and remaining red chilli powder and mix well and set aside.
- Add rice flour, cornflour and refined flour to the marinated chicken and mix well. Set aside.
- Heat remaining butter in a non-stick pan, add marinated chicken and drizzle the hot butter from the pan on the chicken. Cook the chicken on either side till crisp and fully done.
- Serve hot with mayonnaise dip.
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