Tuesday, June 18 2013, 10:48 AM MDT
As Aired On April 24, 2013
Recipes Courtesy of Chef Bryan Woolley
3 whole boneless skinless chicken breasts
1 teaspoon chili powder
1/2 teaspoon ground ginger
2 cloves garlic, minced
2 teaspoons paprika
1 cup plain yogurt
1 tablespoon lemon juice
Salt and pepper to taste
Butter Chicken Sauce:
3/4 cup butter
3/4 cup whipping cream
1.) With a sharp knife, make regular slits in chicken.
2.) Rub salt into chicken and put in a large bowl to hold all the pieces in a single layer.
3.) Combine chili powder, pepper, ginger, garlic and paprika in a bowl, add yogurt and lemon juice and stir to blend.
4.) Pour over chicken and marinate for 1 hour in the fridge.
5.) Preheat oven to 425F.
6.) Remove chicken from marinade (reserve marinade) and put on a wire rack over a pan and bake for 35-45 minutes.
7.) Remove from oven and cut in 1" cubes.
8.) In a sauté pan melt butter.
9.) Add reserved marinade and whipping cream and heat thoroughly to a temperature of a least 165 degrees Fahrenheit.
10.) Do not boil.
11.) Stir in cubed chicken and heat through.
12.) Serve over rice.
(Copyright 2013 Sinclair Broadcasting Group.)