3 pounds skinless boneless chicken breast
flour, as needed for dredging
salt and pepper, to taste
3 fluid ounces clarified butter or ghee
1 tablespoon ginger, minced
6 garlic cloves, minced
1 onion, minced
2 teaspoons mustard seed
12 ounces yogurt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons fresh lime juice
3 tablespoons fresh cilantro
Servings: 8
1. Cut each chicken breast in half. Pound each half until the cutlets are approximately 1/4 inch (6 millimeters) thick.
2. Season the flour with salt and pepper.
3. Heat 2 fluid ounces (60 milliliters) of the butter or ghee in a large sauté pan. Dredge the chicken cutlets in the flour and sauté them for a few minutes on each side until lightly brown. Remove the chicken from the pan and hold.
4. In the same pan, melt the remaining butter or ghee; add the ginger, garlic, onion and mustard seeds and sauté until the mustard seeds begin to pop.
5. Reduce the heat; add the yogurt, cumin, coriander and lime juice and mix well. Bring to a simmer and adjust the seasonings.
6. Return the cutlets to the pan just long enough to reheat them. Serve the cutlets garnished with chopped cilantro and accompanied by saffron rice seasoned with cinnamon.
flour, as needed for dredging
salt and pepper, to taste
3 fluid ounces clarified butter or ghee
1 tablespoon ginger, minced
6 garlic cloves, minced
1 onion, minced
2 teaspoons mustard seed
12 ounces yogurt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons fresh lime juice
3 tablespoons fresh cilantro
Servings: 8
1. Cut each chicken breast in half. Pound each half until the cutlets are approximately 1/4 inch (6 millimeters) thick.
2. Season the flour with salt and pepper.
3. Heat 2 fluid ounces (60 milliliters) of the butter or ghee in a large sauté pan. Dredge the chicken cutlets in the flour and sauté them for a few minutes on each side until lightly brown. Remove the chicken from the pan and hold.
4. In the same pan, melt the remaining butter or ghee; add the ginger, garlic, onion and mustard seeds and sauté until the mustard seeds begin to pop.
5. Reduce the heat; add the yogurt, cumin, coriander and lime juice and mix well. Bring to a simmer and adjust the seasonings.
6. Return the cutlets to the pan just long enough to reheat them. Serve the cutlets garnished with chopped cilantro and accompanied by saffron rice seasoned with cinnamon.
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