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Indian Spiced Chicken with Buttered Black Lentils, Tomato Chutney and Citrus Yogurt

Food Network Canada
YIELDS
4 servings
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Ingredients

Indian Spiced Chicken

2
Tbsp chopped cilantro stems
1
Tbsp grated ginger
juice of 1 lemon
2
clove of garlic, minced
1
Tbsp ground coriander seed
½
Tbsp paprika
¾
Tbsp ground cumin
1
tsp ground turmeric
1
tsp ground cardamom
1
tsp cayenne pepper
½
tsp cinnamon
½
tsp ground cloves
4
boneless skinless chicken breasts
½
cup thick yogurt (Greek style)
1
Tbsp vegetable oil
salt
1
Tbsp butter

Buttered Black Lentils

1 ½
cup black lentils, rinsed
2
small shallots, sliced
¼
cup curry leaves
2
Tbsp butter
salt

Tomato Chutney

1
Tbsp vegetable oil
1
small green chile, cut in half
½
tsp fennel seeds
½
tsp cumin seeds
4
medium tomatoes, coarsely chopped
2
sprig of cilantro, torn
juice of 1 lime
1 ½
Tbsp sugar
salt
2
Tbsp chopped cilantro

Citrus Yogurt

2
green chiles, seeded and finely chopped
1
red chile, seeded and finely chopped
zest of 1 lemon
zest of 1 lime
1
cup thick yogurt (Greek style)
salt
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Directions

Step 1

In a medium bowl, mix chopped cilantro stems, ginger, lemon juice, garlic, coriander, paprika, cumin, turmeric, cardamom, cayenne pepper, cinnamon, and cloves. Add chicken and coat with marinade. Allow chicken to marinade ½ hour or up to overnight refrigerated.

Step 2

Add yogurt to marinated chicken breasts, forming a paste with the spice mixture. Marinate another 20 minutes or up to 2 hours.

Step 3

Preheat oven to 400 F. In a large cast iron skillet, heat vegetable oil over medium high heat. Season marinated chicken breasts with salt. Add chicken breasts to skillet. Sear until brown and slightly charred about 3 minutes per side.

Step 4

Add butter and transfer pan to preheated oven. Cook until chicken is cooked through and tender, about 6-8 minutes more.

Step 5

In a large pot bring 5 cups of salted water to a boil. Add lentils and cook for 15-20 minutes, or until tender. Drain lentils.

Step 6

In a medium skillet, heat vegetable oil over medium heat. Add shallots and curry leaves and cook until shallots are golden brown and curry leaves are crackling, 4-5 minutes. Add cooked lentils and stir to combine.

Step 7

Add butter and season with salt.

Step 8

In a medium skillet, heat vegetable oil. Add chile, fennel seeds, and cumin seeds and toast 2-3 minutes, or until fragrant.

Step 9

Add tomatoes and cilantro sprigs. Let mixture simmer for 10-15 minutes or until thickened. Add lime juice, sugar and season with salt. Remove from heat.

Step 10

When mixture has cooled, stir in chopped cilantro.

Step 11

In a medium sized bowl, mix all ingredients. Season to taste with salt.

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