Fried Chicken Breasts
Succulent chicken breasts are transformed into a rich and aromatic delicacy using a traditional Parsi marinade of fresh ginger-garlic juice and turmeric. The meat is pricked to absorb the flavors deeply before being slow-cooked in ghee until tender and finished with a beautiful golden-red sear. This simple yet elegant dish offers a pure, savory taste that pairs perfectly with naan or rice.
Ingredients
- 2 whole Chicken breasts (Boneless, skinless.)
- 1 piece Fresh ginger (Approx. 1 inch piece (originally 1 tola). Used for extracting juice.)
- 6 cloves Fresh garlic (Approx. 2 tablespoons crushed (originally 2 tolas). Used for extracting juice.)
- 1 teaspoon Salt (Heaped teaspoon in original text.)
- 1/2 teaspoon Turmeric powder
- 3 tablespoons Ghee (Quantity estimated for shallow frying (original text implies a small amount for frying).)
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Instructions
- 1Cut the two chicken breasts lengthwise to create four long, vertical pieces. Using the tip of a sharp knife or a fork, prick the meat all over on both sides gently. Do this carefully so the meat does not fall apart but is perforated enough to absorb the marinade.
- 2Peel and crush the ginger and garlic. Squeeze the crushed mixture through a cloth or sieve to extract all the juice (discard the fibrous pulp). In a small bowl, mix this juice with the salt and turmeric powder.
- 3Rub the ginger-garlic and spice mixture thoroughly over the chicken pieces. Place the chicken separately on a plate or dish, cover with a mesh food cover or cloth, and let it marinate for 3 to 4 hours.
- 4After marinating, lift the chicken pieces out, shaking off any excess water that may have been released. Heat the ghee in a wide, heavy-bottomed pan or skillet over medium heat. Once the ghee melts, arrange the chicken pieces side by side in the pan and cover with a lid.
- 5After about 20 minutes, remove the lid. Use a knife or spatula to flip the chicken pieces over. Cover again and continue cooking until the chicken is fully tender and has developed a pale red or golden-brown color. Remove from the pan and serve hot.
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