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Chicken With Tomato Sauce And Butter

Madhuri.Dixit's picture
  Whole chicken breasts 1 Pound, boned, skin removed, and each breast split into 2 sections (2 Pieces)
  Garlic 3 Clove (15 gm), peeled and coarsely chopped
  Fresh ginger piece 1 Inch, 1 inch long and 1 inch wide, peeled and coarsely chopped
  Onion 1⁄2 Medium, peeled and coarsely chopped
  Hot green chili 1 , finely sliced (This Will Make Your Chicken Only Very Mildly Hot; Use 2 Or 3 If You Want It Hotter)
  Chopped chinese parsley/Italian parsley 2 Tablespoon (Coriander Greens Or Cilantro)
  Lemon juice 3 Tablespoon
  Salt 3⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Egg 1
  Bread crumbs 1⁄2 Cup (8 tbs) (Homemade Bread Crumbs Are Best: Leave 6 Slices Of White Bread Exposed For 24 Hours, Or Until They Harden; Then Crush With Rolling Pin Or Spin In The Blender)
  Vegetable oil 1⁄2 Cup (8 tbs) (Enough For At Least 1/4 Inch In Skillet)
  Lemon 1 , juiced and cut into wedges
  Freshly ground pepper To Taste
  Chinese parsley sprigs/Italian parsley sprigs 3
  Salt To Taste

Place the garlic, ginger, onion, green chili, parsley, lemon juice, salt, and pepper in the container of an electric blender.
Add a tablespoon of water and blend at high speed until you have a smooth paste.
(You may need to stop the blender and scrape down the paste a few times.) Place the 4 boned and skinned chicken pieces in a bowl.
Prick all over with a fork.
Pour the marinade paste over chicken and rub into the pieces.
Cover, and leave refrigerated 4 to 24 hours.
(It will taste better if you can marinate it 24 hours.) 30 minutes before serving: Beat the egg in a bowl.
Spread out the bread crumbs on a flat plate.
Lift out chicken pieces, one at a time, leaving marinade sticking to them.
Dip first in beaten egg and then in bread crumbs.
Coat both sides generously with bread crumbs and set aside.
Prepare all chicken pieces this way, and let them sit, breaded, for 10 minutes.
15 minutes before serving: Heat oil in a 10-12-inch skillet over medium-low flame.
When the oil is hot, place chicken cutlets in the skillet and fry 6 to 7 minutes on each side.
(Adjust heat carefully so chicken pieces turn a rich golden brown in the given time.) Remove gently with a spatula.
To serve: Place cutlets on a warm platter.
Sprinkle with salt, freshly ground pepper, and lemon juice.
Serve garnished with lemon wedges and Chinese or Italian parsley.
With cutlets serve Rice with Peas or Rice with Potatoes and Cumin Seed and a green salad.
If you like, you could serve boiled potatoes and peas.
Almost all vegetables go with this dish.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1712 Calories from Fat 1080

% Daily Value*

Total Fat 122 g187.8%

Saturated Fat 17.7 g88.3%

Trans Fat 0.1 g

Cholesterol 474.6 mg158.2%

Sodium 2389.3 mg99.6%

Total Carbohydrates 41 g13.7%

Dietary Fiber 7.3 g29.2%

Sugars 7.8 g

Protein 117 g234.3%

Vitamin A 68.5% Vitamin C 248.9%

Calcium 25.6% Iron 47.2%

*Based on a 2000 Calorie diet

Chicken With Tomato Sauce And Butter Recipe