Butter Garlic Chicken

Ingredients:

  • Salt - 3/4 tsp
  • Crushed pepper - 1/2 tsp
  • All purpose Flour - 2.5 tbsp
  • Oil - 2 tbsp
  • Butter - 3-4 tbsp (around 40 gms)
  • Garlic, finely chopped - 6-8 cloves (3 tsp)
  • All purpose flour - 1/2 tbsp
  • Oregano - 1 tsp
  • Chicken Stock - 1 cup
  • Lemon Juice - 1 tsp
  • Salt - pinch
  • Crushed pepper - 3/4 tsp
  • Parsley, fine chopped - 2 tbsp

Directions:

  1. Cut the chicken fillets into 2 inch chunks
  2. Marinate with salt & pepper. Set aside for 15 mins.
  3. Now add the all purpose flour on the chicken pieces. Dredge these pieces to lightly coat the pieces with the flour. Remove and set aside on a plate for 5 mins.
  4. Prepare Chicken stock for use later or use readymade chicken stock. (To make Chicken Stock, take around 250 gms of boned chicken in a pan and add 250 ml water. Cook it for around 15 mins to make chicken stock. Strain and set aside for use later.)
  5. Fine chop the garlic and parsley.

Process:

  1. Heat oil in a frying pan and place the chicken pieces side by side. Fry on medium heat for around 3 mins and then flip the pieces. Continue to fry on medium heat for another 3 mins. Fry on both sides for a total of another 2 mins till the pieces light brown in colour and is nearly cooked. (Total pan-frying time around 7-8 mins)
  2. Remove & set aside.
  3. Now wipe the pan clean.
  4. Heat butter in the same pan and then add the fine chopped garlic. Mix and fry on medium heat for 1 minute.
  5. Now add 1/2 tbsp all purpose flour and mix and fry on low heat for 1 min.
  6. Add the chicken stock, oregano, crushed pepper, lemon juice and a pinch of salt. (Do not add salt here if the chicken stock you are using has salt)
  7. Give a mix and cook on medium heat for a min till the stock is cooked and thickened.
  8. Add the fried chicken pieces. Mix and cook on medium heat for 2-3 mins till all the liquid is absorbed.
  9. Garnish with a pinch of crushed pepper and finely chopped parsley.
  10. Serve hot.