Pan Fried Garlic Chicken Breast

Combine marinade ingredients

Combine turmeric, paprika, crushed garlic, salt and yogurt. Mix well.

How to Crush Garlic

Basic cooking techniques

Poke the chicken

Not totally necessary, but it can help the marinade penetrate if you poke some holes in the chicken with a fork or a skewer.

Coat in marinade

Toss the chicken in the marinade. Make sure the chicken is coated thoroughly.

Marinate for at least 4 hours

Toss the chicken in the fridge and let it marinate for at least 4 hours. You can let it marinate for longer if you like. The flavors will continue to intensify.

Heat some oil in a nonstick pan

Warm some oil in a nonstick pan over medium-high heat. The oil should be shimmering before you begin frying the chicken.

In goes the chicken

Place the chicken in the pan. The oil is hot, so it's smart to drop the chicken away from you, so as not to splash hot oil on yourself. I cooked only 2 pieces at a time because I did not want to crowd the pan.

Flip

After about 7-10 minutes, when your chicken is well browned on the bottom, flip it to cook the opposite side.

Cook about 10 minutes longer

Let the opposite side cook for another 7-10 minutes. The filets should feel firm to the tough when cooked through. You can slice into the thickest section and check for any pink to be sure. Or use a thermometer and shoot for 160ºF (75ºC).

Remove from pan

Move the chicken breast to a cutting board and let it rest for 5 minutes before slicing.

Slice

Like with any meat, try to slice against the grain.