Wash the chicken breasts thoroughly under running water. Let the meat build upon your fingers as they sink underneath. Position your knife and make deep parallel gashes and stuff them with toasted bits of cardamom, chopped coriander and crushed garlic with their peels on (yes..peels on!)
Massage the meat with a generous amount of red chilli powder and let it rest.
Don’t look. Don’t smell. Just let it rest.
Be prepared to burn a huge spoonful of butter onto a burning pan. Oh yes..there are bound to be butter burns if you are not that careful. In my case, my dearest friend was nearby. You can say that he took the burns gracefully with some owowowow’s, and brushed the butter sprays at extreme speed. He vanished from the kitchen soon after.
Once you have let the butter juices dance within the pan, carefully place the breast on one side. You may tilt it a bit to see the colour mature. (trust me…your life seems fulfilled at that point!)
Flip it over when you see the meat turn a dirty orangey colour. Trap the juices and garnish inside it by pouring the caramelised butter around the pan onto the meat. Spoon by spoon. Let there be no haste.
Garnish with coriander and burnt garlic and serve.
Mine served as an apology to the butter-burned friend.
Now, that is a good reason…don’t you think?