Butter Chicken

Was actually thinking of making a salmon dish to go with the instant pasta. But somehow, there were no salmon in sight at the supermarket, so we ended up with chicken.

The recipe calls for breast meat, but again, there were none left on the shelf. I guess everybody likes the breasts on Sunday? So, I got chicken fillets instead. After cooking, I realised that fillets may be better as they come in smaller sizes and needed a shorter time to cook, and looked like chicken fingers. And the smell while the chicken fillets were baking was wonderful!

Anyway, the butter chicken (fingers) turned out to be quite delicious, though a tad bit too dry. I suspected that I used too little butter coz I didn't really measure according to the recipe for this. I'll definitely be trying this dish again, but with breast meat the next time, to see if it is really crispy on the outside and juicy on the inside, as claimed by the reviewers on the website.

Famous Butter Chicken (from : allrecipes)

4 servings

Ingredients:
- 2 eggs, beaten
- 1 cup crushed buttery round cracker crumbs
- 1/2 teaspoon garlic salt
- ground black pepper to taste
- 4 skinless, boneless chicken breast halves
- 1/2 cup butter, cut into pieces

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.

3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.

4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Note : There is no need to bake for 40 minutes. My fillets are cooked within 20 minutes, and maybe for breast meat, just a little while longer, maybe 25 to 30 minutes will do.