Recipe Courtesy 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
With a sharp knife, make regular slits in chicken.
Rub salt into chicken and put in a large bowl to hold all the pieces in a single layer.
Combine chili powder, pepper, ginger, garlic and paprika in a bowl, add yogurt and lemon juice; stir to blend.
Pour over chicken and marinate for 1 hour in the fridge.
Preheat oven to 425F.
Remove chicken from marinade (reserve marinade) and put the chicken on a wire rack over a pan. Bake for 35-45 minutes.
Remove from oven and cut in 1" cubes.
In a sauté pan melt butter.
Add reserved marinade and whipping cream and heat thoroughly to a temperature of a least 165 degrees Fahrenheit.
Do not boil.
Stir in cubed chicken and heat through.
Serve over rice.