Escalope de poulet au garam masala et sauce au beurre de poulet

Ingrédients

• 1 tbsp butter
• 1 tbsp oil
• 1 tsp garlic
• 1 tsp ginger
• 1 tsp garam masala
• 1/2 tsp ground cardamom
• 1/2 tsp smoked paprika
• 400 g (14oz) tomato puree / crushed tomatoes
• 1/2 cup chicken stock
• 1/2 cup cream
• salt and black pepper (to taste)
• 500 g (1lb) boneless skinless chicken breasts
• 1 1/2 cups flour
• 3 eggs
• 2 1/2 cups panko breadcrumbs
• 2 tbsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 2 tsp salt
• 1 tsp sugar (optional)
• 1 tsp pepper

Préparation

1. 1

   Add the butter and a tablespoon of oil to a pan set over medium heat.

2. 2

   Allow to melt together then add the ginger and garlic. Cook for a minute until fragrant then add the remaining spices.

3. 3

   Cook for a few seconds then add the tomato puree, stock, sugar, salt and pepper.

4. 4

   Allow to simmer for 10 minutes then pour in the cream and cook for another minute or two. At this point you can blend the sauce until smooth or serve as is.

5. 5

   Slice the chicken in half, horizontally, creating two thin chicken cutlets.

6. 6

   Cover with parchment paper then gently flatten the chicken to ½ cm thickness with a rolling pin or meat mallet.

7. 7

   Place the flour, eggs and breadcrumbs in three shallow bowls.

8. 8

   Season the flour with salt and the breadcrumbs with salt, pepper, Garam Masala, turmeric, garlic powder and paprika. Beat the eggs with a fork.

9. 9

   Dip each piece of chicken first in the flour, shaking off the excess, then in the beaten eggs and finally in the breadcrumbs. You can repeat the egg and breadcrumb steps for a thicker coating.

10. 10

    Heat neutral cooking oil like Canola oil in a large skillet or pan set over medium-high heat.

11. 11

    Once hot, add the chicken and cook for 3-4 minutes per side until golden brown and crisp on both sides.

12. 12

    Remove from the pan and allow to drain on paper towels.

13. 13

    Serve the chicken with cooked rice and the butter chicken sauce.