To make Chef Robert Butts’ Creole Butter Chicken:
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Place chicken leg quarters (or your preferred cut of chicken on the bone) in yogurt and let sit for about 30 minutes to an hour, covering chicken completely in yogurt.
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Remove chicken from yogurt and season well with a salt, pepper, garlic powder, onion powder & curry powder blend.
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Rub the seasoning evenly over chicken so the flavor is locked in over all the surface of the chicken.
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Preheat oven to 350°F.
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Heat oven safe sauté pan to medium-high heat, placing chicken in the pan to sear on both sides for a few minutes.
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Finish dish in the oven at 350°F for about 20 minutes or until internal temperature of the chicken is at least 165°F.
At the restaurant, this dish is paired with Dirty Rice Noodles and Roasted Finch Farm Vegetables but can easily go with seasoned rice and sautéed veggies at home.
