Directions for: Indian Spiced Chicken with Buttered Black Lentils, Tomato Chutney and Citrus Yogurt
Ingredients
Indian Spiced Chicken2 Tbsp chopped cilantro stems
1 Tbsp grated ginger
juice of 1 lemon
2 clove of garlic, minced
1 Tbsp ground coriander seed
Tbsp paprika
Tbsp ground cumin
1 tsp ground turmeric
1 tsp ground cardamom
1 tsp cayenne pepper
tsp cinnamon
tsp ground cloves
4 boneless skinless chicken breasts
cup thick yogurt (Greek style)
1 Tbsp vegetable oil
salt
1 Tbsp butter
Buttered Black Lentils1 cup black lentils, rinsed
2 small shallots, sliced
cup curry leaves
2 Tbsp butter
salt
Tomato Chutney1 Tbsp vegetable oil
1 small green chile, cut in half
tsp fennel seeds
tsp cumin seeds
4 medium tomatoes, coarsely chopped
2 sprig of cilantro, torn
juice of 1 lime
1 Tbsp sugar
salt
2 Tbsp chopped cilantro
Citrus Yogurt2 green chiles, seeded and finely chopped
1 red chile, seeded and finely chopped
zest of 1 lemon
zest of 1 lime
1 cup thick yogurt (Greek style)
salt
Directions
Indian Spiced Chicken1. In a medium bowl, mix chopped cilantro stems, ginger, lemon juice, garlic, coriander, paprika, cumin, turmeric, cardamom, cayenne pepper, cinnamon, and cloves. Add chicken and coat with marinade. Allow chicken to marinade hour or up to overnight refrigerated.
2. Add yogurt to marinated chicken breasts, forming a paste with the spice mixture. Marinate another 20 minutes or up to 2 hours.
3. Preheat oven to 400 F. In a large cast iron skillet, heat vegetable oil over medium high heat. Season marinated chicken breasts with salt. Add chicken breasts to skillet. Sear until brown and slightly charred about 3 minutes per side.
4. Add butter and transfer pan to preheated oven. Cook until chicken is cooked through and tender, about 6-8 minutes more.
Buttered Black Lentils1. In a large pot bring 5 cups of salted water to a boil. Add lentils and cook for 15-20 minutes, or until tender. Drain lentils.
2. In a medium skillet, heat vegetable oil over medium heat. Add shallots and curry leaves and cook until shallots are golden brown and curry leaves are crackling, 4-5 minutes. Add cooked lentils and stir to combine.
3. Add butter and season with salt.
Tomato Chutney1. In a medium skillet, heat vegetable oil. Add chile, fennel seeds, and cumin seeds and toast 2-3 minutes, or until fragrant.
2. Add tomatoes and cilantro sprigs. Let mixture simmer for 10-15 minutes or until thickened. Add lime juice, sugar and season with salt. Remove from heat.
3. When mixture has cooled, stir in chopped cilantro.
Citrus Yogurt1. In a medium sized bowl, mix all ingredients. Season to taste with salt.
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