Mix 0.75 tsp black pepper, 1.5 tsp salt, 1 tsp garlic powder, 1 tsp paprika with 0.75 cups plain yogurt and 1 tbs lemon juice. Coat the chicken with the yogurt-spice mixture and let sit 15–20 minutes at room temperature (or up to 2 hours refrigerated).

Set up breading station

Place flour in one shallow dish. In a second bowl, beat eggs. In a third bowl, combine panko, 0.25 cup grated Parmesan and a pinch (about 1/4 tsp) of salt.

Bread the chicken

Remove excess marinade from each breast, dredge in flour (shake off excess), dip in beaten eggs, then press into panko-Parmesan mixture to coat fully. Place on a rack while you heat the oil.

Fry the chicken

In a large skillet, add 1 cup vegetable oil and heat over medium-high until shimmering and a piece of bread sizzles immediately (around 350°F / 175°C). Fry chicken 3–4 minutes per side until golden and internal temperature reaches 160–165°F (70–74°C). Transfer to a paper towel-lined plate or rack. Reduce heat under skillet slightly if planning to finish in sauce (see assembly).

Indian Butter Chicken Sauce

Sauté aromatics

In a medium saucepan or wide skillet, melt 3 tbs butter with 1 tbs oil over medium heat. Add the finely chopped onion and sauté 6–8 minutes until soft and lightly golden. Add minced garlic and minced ginger and cook 1 minute more until fragrant.

Build the tomato base

Add 3 tbs tomato paste and cook 1–2 minutes to caramelize briefly. Add the 14 oz crushed tomatoes, stir to combine, and bring to a gentle simmer.

Spice the sauce

Stir in 1.5 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 0.25 tsp chili powder/cayenne, 1 tsp salt, and 0.5 tsp sugar or honey. Simmer 8–10 minutes to reduce and concentrate flavors, stirring occasionally. If mixture becomes too thick, add up to 0.5 cup water or chicken broth to reach a spoonable sauce consistency.

Finish with cream and yogurt

Lower heat to medium-low. Stir in 0.75 cup heavy cream and 0.25 cup plain yogurt slowly, stirring constantly to prevent curdling. Add 1 tsp lemon juice and 1 tsp kasuri methi if using, simmer 2–3 minutes more. Taste and adjust salt, sugar, or heat as needed.

Combine with chicken (optional finish)

If you prefer the chicken finished in sauce: nestle the fried chicken breasts into the sauce in the skillet, spoon sauce over them, cover and simmer gently 4–6 minutes until chicken reaches 165°F and sauce has infused into the breading. If baking to melt cheese (next step), place the skillet-safe chicken on a baking sheet instead, spoon sauce over each piece and continue to assembly.

Assembly & Toppings

Assemble for parmesan finish

Preheat oven broiler (or 425°F/220°C if using oven) and position rack 6–8 inches from broiler. Place each fried chicken breast on a rimmed baking sheet or in an ovenproof skillet. Spoon 1/3–1/2 cup butter chicken sauce over each breast to coat the top and sides (reserve extra sauce for serving). Sprinkle about 3 tbs grated Parmesan and 1/4 cup shredded mozzarella over each piece.

Melt cheese

Broil 2–4 minutes until cheese is bubbly and lightly golden (watch closely) or bake at 425°F for 6–8 minutes. Remove from oven, let rest 2 minutes. Garnish with chopped cilantro.

Jasmine Rice

Rinse and cook rice

Rinse 2 cups jasmine rice under cold water until water runs clear to remove excess starch. Drain. Combine rinsed rice, 2.5 cups water, 0.5 tsp salt and 1 tbs butter/oil in a medium pot. Bring to a boil uncovered over high heat.

Simmer and rest

When boiling, reduce heat to low, cover and simmer gently 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Cucumber Salad

Combine and season

Thinly slice 1 English cucumber and 1/4 cup red onion. In a bowl, mix 0.5 cup plain yogurt, 1 tbs lemon juice, 1 tbs chopped cilantro, 0.5 tsp salt and 0.25 tsp black pepper. Add cucumber and onion slices and toss to coat evenly.

Chill briefly

Let sit 10–15 minutes in the fridge for flavors to meld before serving. Stir once before plating.

Naan Bread (warming)

Warm and finish

Warm store-bought naan in a 350°F oven for 4–6 minutes, or directly over a gas flame briefly until puffed and slightly charred. Brush warmed naan with 2 tbs melted butter and sprinkle 1 tbs chopped cilantro if desired.

Plating and Serving

Spoon a bed of jasmine rice onto each plate, place a chicken breast on top or beside the rice, spoon additional butter chicken sauce around the chicken, and serve with a portion of cucumber salad and a piece of warmed naan. Serve remaining sauce on the side. Serves hot and garnish with extra cilantro and a wedge of lemon if desired.