Indian Spiced Stovetop Chicken Breast Cooked Perfectly
Indian Spiced Stovetop Chicken Breast cooked stove top is quicks, easy and tastes delicious. I have been cooking boneless, skinless chicken breast for 30 years and most of the time it ends up dry and overcooked! Why? Because I was always afraid to serve undercooked chicken to my family and friends. In fear of someone getting sick with food poisoning. I always cooked the chicken for just a little longer. I never knew when it was completely cooked. I wanted to make sure the thickest part was totally cooked and therefore overcooked most of the chicken and then I sometimes still under cooked the thickest part. NOT ANY MORE!! I have finally cracked the code to consistently being able to cook chicken and make it tases great every time. I am going to share my secret so you don't have to wait 30 years to figure it out. Here is how I do it!!
Equipment
- tenderizing hammer
- insta-read themometer
Ingredients
- 2 lb boneless skinless chicken breast Rinse with water and pat dry
- 1 tsp salt
- 2 tbsp pickled jalapeno juice or lemon juice
- 2 tbsp plain yogurt whole milk or greek
- 2 tbsp Keema Spice Blend I use Masala Mama Keema Spice Blend
- 4 tbsp olive oil
- 2 tbsp unsalted butter
Instructions
- Rinse chicken breasts with water and pat dry.
- Use a meat tenderizing hammer to pound your meat until it is a consistent thickness through out. Flip the meat over and pound evenly.
- Place chicken in a sealable bowl or in a ziplock bag. Add 1/2 tsp salt per pound and 1 Tbsp plain yogurt per pound and 1 Tbsp pickled jalapeno juice (or lemon juice) per pound.
- Note: I like pickled jalapeno juice because the chicken tast less sour than if you use lemon juic.
- Add your choice of herbs or spices to the mixture (I use 1 tbsp. per pound Masala Mama Keema Spice Blend when I plan to cook Indian inspired meals). Add 1.5 Tbsp olive oil per pound to the chicken marinade and mix to coat all the chicken
- Stir to coat all pieces and set in the refrigerator for up to 2 hours
- 30 minutes before cooking your chicken bring it out to rest to room temp on the counter.
- Preheat frying pan on medium high heat
- Melt 2 Tbsp butter (no salt) in the frying pan. Add remaining 2 Tbsp olive oil.
- Place chicken breast topside down and allow chicken to cook until becoming bronze in color (about 3-4 min). Flip breasts over and immediately turn heat to low and cover with lid. Cook on low for 10 min. Remove pan from heat and allow chicken to rest in covered pan for 10 minutes. Remove lid and chicken is ready to cut and eat. Use a Instant temp monitor to measure the internal temperature of the chicken. It should have reached 165 degrees F. That’s it!
- Cut chicken into desired bitesize pieces and serve.
- Indian Spiced Stovetop Chicken Breast is great by itself or in just about any dish. It is perfect to drop into a Tikka Masala Sauce and serve over rice or with Naan bread.
Notes
This chicken is great by itself or in just about any dish. It is perfect to drop into a Tikka Masala Sauce and serve over rice or with Naan bread.