Project: Eat
This dish was inspired by Little John's Chicken Tikka. Instead of grilled though, I made a pan-fried version and created a sauce out of its marinade. Kali Orexi!
Pan-Fried Chicken Tikka with Cheesy Yogurt Sauce
Chicken breast fillets
1 pint creamy Yogurt (not the sour one!)
Dried Tarragon
Dried Rosemary
half a bulb small garlic, minced
juice of half a lemon
Garlic Powder
Salt n' Pepper
Olive oil
bread crumbs
chopped Parsley
Potato marbles, cut into wedges
Cream Cheese
a stalk of Lemongrass
sugar
Wash chicken breasts and pat dry. Pound breasts just enough to infuse flavors. In a container, mix yogurt, tarragon, rosemary, garlic, lemon juice, garlic powder, salt and pepper. Marinate chicken breasts on yogurt mixture and leave overnight.
Heat oil on pan. Scrape off excess yogurt from fillets and lightly coat with bread crumbs. Fry fillets 'til golden brown. Drain excess oil on paper towels.
On the same pan, saute in chopped parsley and cook potatoes 'til golden brown. Season with salt and pepper.
In a saucepan, heat remaining marinade with continuous stirring. Add 2 tablespoons of water. Add a bruised stalk of lemongrass and cream cheese, stirring occasionally. Add at least 2 tablespoons of sugar, salt and pepper to taste. Strain mixture to achieve a smooth sauce.
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