Friday 26 April 2013

Pan-Fried Lemon Chicken Breast

Assalamu alaikum wa rahmatullah wa barakatuhu!

This recipe is for Pan-Fried Lemon Chicken Breast. It was made by my mother, and is a really good way of cooking chicken that has the flavour (and the gravy) of a roast chicken, but without putting the oven on. The chicken can be eaten with any side dish you like, but the leftovers are even better the next day in a sandwich or stir-fry. 

A Simple List of Ingredients:
1. Chicken Breast
2. Curry Powder
3. Salt
4. Dried Fenugreek Leaves (methi)
5. Garlic Powder
6. Ground Ginger
7. Vegetable Oil
8. A Lemon
9. Red Chilli Powder
10. Butter

Bismillah, let's start!

Take 2 chicken breasts. Place in a plastic food bag and pound until flat.

For the marinade, place 3 tablespoons vegetable oil into a bowl.

Add the zest of 1 lemon.

Add the juice of 1 lemon.

Add 1 teaspoon curry powder.

Add 1/2 teaspoon dried fenugreek leaves (methi).

Add 1 teaspoon salt.

Add 1/2 teaspoon ground ginger.

Add 1 and 1/2 teaspoon red chilli powder.

Add 1/2 teaspoon garlic powder.

Stir until combined.

Add the flattened chicken breast and coat in the marinade. Soak in the marinade overnight, if you have the time, or use straight away.

To cook, melt 2 ounces butter and a drop of vegetable oil into a pan.

Add the chicken and fry until golden brown on both sides.

Cover, and simmer for 20 minutes, or until the chicken is fully cooked through.

Serve straight away with mashed potatoes and that amazing gravy!


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