Bash. Score. Rub.
Heat. Pour. Fry.
Flip. Fry, again.
Pan Fried Masala Chicken
- 2 skinless chicken breasts
- 1 medium yellow onion, roughly chopped
- 1 Jalapeño chilli, roughly chopped
- 4 cloves of garlic, roughly chopped
- ½ tsp salt
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp extra hot chilli powder
- ½ tsp freshly ground black pepper
- juice of 1 lime
- 2 tbsp tomato purée
- coconut oil
- Prepare the marinade. Place the yellow onion, Jalapeño chilli, garlic, and the lime juice in a blender. Blend for a few seconds. Add the salt, turmeric, ground cumin, ground coriander, ground ginger, extra hot chilli powder, freshly ground black pepper, and the tomato purée. Blitz until you have a smooth paste. Remove the paste from the blender, and set aside.
- Place the chicken breasts between two sheets of plastic film. Using a rolling pin, gently bash the chicken breasts out until they are an even thickness – about as thick as the tip of your little finger.
- Place the chicken breasts on a chopping board, and with a sharp knife make a series of very shallow cross-hatch patterned scores on the surface of both sides of the chicken. Rub the marinade into both sides of the chicken, and set aside to marinade for half an hour or so.
- Heat about 4 tbsp of coconut oil in a non-stick frying pan over medium high heat. Fry the chicken breasts, one at a time if needs be in order to avoid overcrowding the pan, for 4½ minutes per side, 9 minutes in total.
- Once done, remove the chicken from the pan, and place on a serving dish. Serve, together with a side of either salad, cauliflower rice, or Paleo naan bread.