Fried Chicken Breasts

Name: Fried Chicken Breasts
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).)

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).)

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.