Recipe & Video Chilli Cumin Chicken with Butter Garlic Sauce

[murphyscreek]

Ingredients
4 small/medium chicken breasts
250 gms butter
1 tbsp vegetable oil
8 cloves garlic
2 tsp ground cumin
2 tsp whole cumin seeds
1 tsp chilli powder
1 tsp dried chilli flakes
1/2 lemon juiced

Method
Cover breasts in cling wrap and lightly pound the thicker end to flatten mildly. Rub breasts with powdered cumin, chilli, and lemon juice. Bring fry pan to a high heat with vegetable oil and 50 gm of the butter. Fry breasts both sides quickly till starting to colour/caramelize. Remove breasts, and place in a foil lined oven tray.

Add remaining butter and roughly chopped garlic cloves to fry pan, and saute on medium heat for approx. 5 minutes, being careful not to burn garlic. Pour butter garlic butter mix over breasts, then sprinkle with whole cumin seeds and chilli flakes.

Roast in a preheated 180 degree Celsius oven for 10-15 minutes basting with the garlic butter 2-3 times during this time.

I served these with snow peas, and with some of of the garlic flavoured butter spooned over.

View: https://youtu.be/77fzqK2akHU

 

[Morning Glory]

This looks gorgeous and succulent. I love the whole cumin seeds and the chilli.

N.B. I added the new prefix 'Recipe & Video' to the title.

 

[The Late Night Gourmet]

I love the technique here. You could have gone straight to the oven, but getting a nice carmelization in the pan really helps it stand up to the butter bath later on. And, I also admire the speckled pattern of the final product. I will have to try this sometime!