PAN-FRIED CHICKEN BREASTS WITH INDIAN YOGURT MARINADE
This Pan-Fried Chicken Breasts with Indian Yogurt Marinade recipe is the perfect dinner treat. And, it's adapted from "Martha Stewart's Cooking School."=
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Marinate cutlets: Place cutlets in a shallow dish and pour marinade over, turning the chicken to thoroughly coat. Cover and marinate overnight in the refrigerator. Remove cutlets from the marinade and wipe with paper towels to remove any marinade that might be clinging to them (you want them to be dry before dredging).
- Bread cutlets: Heat oven to 200 degrees while you prepare the three components of the breading. Place flour in a shallow dish and whisk to combine with 1 teaspoon salt and 1/2 teaspoon pepper. In another shallow dish, whisk to combine panko with 1 teaspoon salt. Lightly beat eggs in a wide, shallow bowl. Dredge one cutlet at a time in the seasoned flour, turning to coat, then shake off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with panko, patting the cutlets firmly so the coating adheres but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
- Pan-fry: Heat 1/4 inch oil in a large skillet on medium heat until it reaches 350 degrees. Working in batches to avoid crowding the pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
- Serve: Arrange cutlets on a platter. Garnish with lime wedges, cilantro, and onion.
INDIAN FRIED CHICKEN
This fried chicken is very similar to Chicken 65, a yogurt-marinated, chili-spiced chicken dish that hails from Southern India. There are many theories about the origins of Chicken 65, but most sources agree it originated in the city of Chennai, and perhaps in the year 1965. What's certain, however, is that today it's gone viral all over India and has plenty of fans worldwide. This recipe combines the universal favorite of crispy fried chicken with a version of the classic Chicken 65 masala (spice mix). The result is delicious chicken with plenty of oomph: Moist and juicy on the inside, with a burst of spice and crunch on the outside. You can serve it as an appetizer, as Chicken 65 is often eaten in India, or as a main course. Here we suggest a side of cool cilantro-yogurt chutney to use as a dipping sauce, but you can also present it simply with a topping of sliced onions tossed with lime, red chili powder and salt.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Whisk together the chili powder, paprika, coriander, cumin, turmeric, garam masala, black pepper and 2 tablespoons salt in a large bowl. Stir in the yogurt, garlic and ginger and mix well. Add the chicken and coat each piece thoroughly with the yogurt mixture. Cover and marinate for at least 1 hour and up to 4 hours.
- When ready to cook, heat a large, heavy pot filled with 2 inches of oil to 350 degrees F. Set a wire rack over a rimmed baking sheet.
- Meanwhile, whisk together the semolina and rice flour in a large bowl. Remove the chicken from the marinade and dredge each piece in the flour mixture until completely coated.
- Working in batches to avoid crowding the pan, fry the chicken in the oil until golden and cooked through, 4 to 5 minutes, adjusting the heat to keep the temperature of the oil between 325 and 350 degrees F. Transfer the chicken to the rack with tongs to drain.
- Place the chicken on a platter, sprinkle with salt if desired, and garnish with lemon wedges and cilantro. Serve hot with Cilantro-Yogurt Chutney.
- Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed. Makes 1 cup.
Nutrition Facts : ServingSize 1 of 8 servings, Calories 777, Fat 52g, SaturatedFat 6g, Carbohydrate 38g, Fiber 4g, Sugar 2g, Protein 40g, Cholesterol 164mg, Sodium 740mg
YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA
Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That's living.
Provided by Julia Moskin
Categories dinner, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
- In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
- Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.
Nutrition Facts : @context http, Calories 700, UnsaturatedFat 41 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 3 grams, TransFat 0 grams
INDIAN YOGURT MARINADE
This recipe for Indian yogurt marinade, adapted from "Martha Stewart's Cooking School," is used to make Pan-Fried Chicken Breasts.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Indian-Inspired Recipes
Yield Makes enough for 1 pound of meat
Number Of Ingredients 10
Steps:
- Toast coriander seeds, fennel seeds, mustard seeds, and cardamom pods in a dry skillet over medium heat until they darken slightly and become fragrant, about 1 1/2 minutes. Grind to a fine powder in a spice grinder (or clean coffee grinder).
- Transfer to a blender, along with garlic, salt, lime zest and juice, chiles, onion, and yogurt. Blend to form a smooth paste.
- Transfer to a nonreactive dish. Refrigerate until ready to use, up to 3 days.
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