⚠ Contains Allergens
Marinate 6 pieces of chicken (approx. 700g) with salt to taste and 2-3 teaspoons of black pepper powder. Ensure the chicken is well coated with the seasoning.
Heat a grill pan over medium heat. Add 2 tablespoons of butter and let it melt and sizzle.
Once the butter is melted, add 4 peeled garlic cloves, 2-3 slit green chilies, and a handful of curry leaves (approx. 15-20 leaves) to the pan. Sauté for about 30 seconds until fragrant.
Carefully place the marinated chicken pieces onto the hot grill pan. Cook for 7-8 minutes on one side until grill marks appear and the chicken starts to brown.
Using tongs, flip the chicken pieces to cook on the other side. Cook for another 7-8 minutes.
Cover the grill pan with a lid and let the chicken cook for an additional 5-7 minutes, allowing it to cook through and absorb the flavors.
Remove the lid and check if the chicken is fully cooked and tender. Serve hot.
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