Indian Chicken With a Curry Butter

This is just a nice change from every day chicken, and it definitely isn't hard. Serve this with the curry butter sauce, some grilled eggplant or zucchini and Jasmine rice. Now this is best grilled ... indoors or outdoors, but you can also use a saute pan if you don't have a grill pan. Even grills like the George Foreman, grill work just fine for this. I am not a big fan of curry, but after I tried this - I love it. You can go a little less on the curry if you want, but I think you will really love it.

• Ready In: 8 hrs 30 mins
• Serves: 4
• Yields: 4 Chicken breasts

Ingredients

• 4  boneless skinless chicken breasts
•  vegetable oil to grill the chicken

• Marinade

• 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

• Sauce

• 1⁄4 cup white wine
• 1  tablespoon heavy cream
• 1  tablespoon shallot, minced fine
• 2  tablespoons white 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

Directions

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 white 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.