Indian Chicken With A Curry Butter

Total Time: 8 hrs 30 mins Preparation Time: 8 hrs Cook Time: 30 mins

Ingredients

• 4 boneless skinless chicken breasts
• vegetable oil to grill the chicken
• 1 cup plain yogurt
• 1/2 cup lemon juice
• 1 tablespoon minced garlic
• 2 tablespoons fresh ginger, minced (you could use 1 of ground ginger, but the fresh is so much better)
• 1 tablespoon paprika
• 2 teaspoons curry powder
• 1 teaspoon cayenne
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/4 cup wine
• 1 tablespoon heavy cream
• 1 tablespoon shallot, minced fine
• 2 tablespoons wine vinegar
• 1 cup butter (cold and cut into small pats)
• 1/4 cup coconut milk
• 1 tablespoon curry
• 1 teaspoon sugar
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon crushed red pepper flakes
• salt
• pepper

Recipe

• 1 marinade -- mix all the ingredients for the marinade in a large zip lock baggie then add the chicken and marinade at least 4 hours. i like to marinade all day if possible. the longer the better.
• 2 chicken -- don't forget to take the chicken out of the refrigerator at least 30 minutes to take the chill off before cooking. either oil your outdoor grill, grill pan or even a saute pan. grill approximately 5-7 minutes per side (depending on the thickness of your chicken). once the chicken is done, remove to a plate and cover with foil to let it rest while you make the sauce.
• 3 sauce -- in a small sauce pan, add the wine, vinegar and the shallots and heat to medium to medium-high until the sauce is reduced by half. it doesn't take long 3-4 minutes is all. add the cream and cook another 1-2 minutes -- don't boil. remove from the heat and slowly whisk in the butter until creamy and melted. then add in the coconut milk, curry, sugar, cilantro and red pepper.
• 4 serve -- drizzle the sauce over the chicken. as i mentioned, i love to serve this with jasmine rice and grilled eggplant or zucchini.