Chicken strips are coated in a creamy, spicy yogurt sauce, dipped in bread crumbs, and fried in butter. Set aside some of the yogurt mixture to use as a delicious dipping sauce.
INGREDIENTS (for 4 servings):
- 1 1/2 cups plain yogurt
- 3 tablespoons lemon juice
- 3/4 teaspoon curry powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
- 3/4 cup dry bread crumbs
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter
In a large bowl, mix the yogurt, lemon juice, curry powder, onion powder, salt, and garlic powder. Set aside 1 cup of the mixture to use as a dipping sauce. Place the chicken in the bowl, and coat with the mixture. Marinate in the refrigerator 8 hours or overnight.
In a bowl, mix the breadcrumbs and flour. Dredge the coated chicken in the breadcrumb mixture.
Melt the butter in a skillet over medium-low heat. Discard remaining yogurt mixture. Fry the coated chicken in the skillet 15 minutes, or until juices run clear. Serve with the reserved dipping sauce.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.