Baked Butter Chicken Food

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BAKED BUTTER CHICKEN



Baked Butter Chicken image

Enjoy Baked Butter Chicken, an Indian take-out standard. Skip the takeout & try our Baked Butter Chicken at home to take your chicken to the next level.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings

Number Of Ingredients 8

1/2 cup MIRACLE WHIP Dressing
1/4 cup tomato paste
2 Tbsp. KRAFT Classic CATALINA Dressing
1 tsp. ground cumin
1 tsp. garam masala
1/4 tsp. ground red pepper (cayenne)
8 small boneless skinless chicken breasts (2 lb.)
2 Tbsp. chopped fresh cilantro

Steps:

  • Heat oven to 350°F.
  • Mix first 6 ingredients until blended. Pour over chicken in 13x9-inch baking dish sprayed with cooking spray; turn to evenly coat both sides of each breast. Cover.
  • Bake 20 min. or until chicken is done (165ºF).
  • Sprinkle with cilantro.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g

EASY GARLIC CHICKEN



Easy Garlic Chicken image

Baked chicken breasts coated with garlic/butter 'sauce' and bread crumbs.

Provided by K Grecco

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 4

1 ½ pounds skinless, boneless chicken breast halves
¼ cup butter
6 cloves crushed garlic
2 cups seasoned dry bread crumbs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs.
  • Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

Nutrition Facts : Calories 509.2 calories, Carbohydrate 40.4 g, Cholesterol 129.3 mg, Fat 16.5 g, Fiber 2.5 g, Protein 47 g, SaturatedFat 8.5 g, Sodium 588.5 mg, Sugar 3.4 g

EASY INDIAN BUTTER CHICKEN



Easy Indian Butter Chicken image

This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store.

Provided by mn

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 11

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
  • Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
  • While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
  • Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Nutrition Facts : Calories 879.9 calories, Carbohydrate 12.8 g, Cholesterol 302.9 mg, Fat 82.3 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 48.4 g, Sodium 1461 mg, Sugar 4.6 g

BUTTERMILK BAKED CHICKEN



Buttermilk Baked Chicken image

This tops the list of family requests for dinner. The chicken is moist, flavorful and nicely browned. I alternate using bone-in chicken breasts or skinned and boned breasts.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup butter, melted
2-2/3 cups buttermilk, divided
1-1/2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon Creole seasoning
8 bone-in chicken breast halves
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Steps:

  • Pour butter into two 13-in. x 9-in. baking pans. Pour 2 cups buttermilk into a shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans. , Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken.

Nutrition Facts : Calories 425 calories, Fat 18g fat (9g saturated fat), Cholesterol 126mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein.

BAKED CHICKEN



Baked Chicken image

This chicken recipe is so easy, I hesitated in posting it. But I couldn't find it posted here, and it's so good, I thought I'd share it. It's my favorite way to bake chicken because it's moist and tender every time and the flavor is delicious!

Provided by Kim D.

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 3

4 chicken breasts, with bone and skin
1/4 cup butter, melted
1 -2 teaspoon Season-All salt (I use McCormick's)

Steps:

  • Preheat oven to 400°F.
  • Spray a shallow baking dish with non-stick cooking spray.
  • Rinse chicken breast under cool running water.
  • Pat chicken dry with paper towels.
  • Place chicken in dish.
  • Brush the melted butter over the chicken, using all the butter.
  • Sprinkle with seasoned salt.
  • Bake for 50-60 minutes or until cooked through.
  • ~NOTE~Chicken takes only 50 minutes in my oven.
  • Don't over cook, as they might turn out tough.

Nutrition Facts : Calories 351.1, Fat 24.9, SaturatedFat 11.1, Cholesterol 123.3, Sodium 192.7, Protein 30.4

BUTTERMILK BAKED CHICKEN



Buttermilk Baked Chicken image

Provided by Patrick and Gina Neely : Food Network

Time 13h

Yield 4 servings

Number Of Ingredients 11

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
  • Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
  • Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
  • Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
  • Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

THE BEST BUTTER CHICKEN



The Best Butter Chicken image

Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. He created a mild tomato curry spiced with cinnamon, cardamom and cloves and finished with butter. It was an instant classic that we love to serve alongside basmati rice and plenty of naan to soak up the fragrant sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 22

1 1/4 cup whole milk yogurt
4 teaspoons kosher salt
1 tablespoon finely grated ginger
2 cloves garlic, finely grated
8 boneless skinless chicken thighs (about 2 1/2 pounds)
6 tablespoons unsalted cultured butter (see Cook's Note)
1 teaspoon fenugreek seeds
2 bay leaves
2 green cardamom pods, cracked
One 3-inch cinnamon stick
1 whole clove
1 large onion, sliced
Kosher salt
1 tablespoon finely grated ginger
4 cloves garlic, finely grated
1 1/2 teaspoons garam masala
1 teaspoon Kashmiri red chili powder (see Cook's Note)
One 28-ounce can whole peeled tomatoes
1/3 cup heavy cream
Chopped cilantro leaves and tender stems, for serving
Basmati rice, for serving
Naan, for serving

Steps:

  • For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
  • For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
  • Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
  • Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
  • Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
  • Stir in the cilantro. Serve with rice and naan alongside.

FAMOUS BUTTER CHICKEN



Famous Butter Chicken image

Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breast are really tender and moist. Excellent flavor! I never have leftovers.

Provided by HAULBUR

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 55m

Yield 4

Number Of Ingredients 6

2 eggs, beaten
1 cup crushed buttery round cracker crumbs
½ teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
½ cup butter, cut into pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • 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.
  • Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
  • Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 9.3 g, Cholesterol 222.4 mg, Fat 31.2 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 16.6 g, Sodium 639.2 mg, Sugar 1.1 g

THREE-INGREDIENT BAKED CHICKEN BREASTS



Three-Ingredient Baked Chicken Breasts image

I use this as a basic baked chicken recipe when another recipe calls for cooked chicken. Works great for everything and is super customizable. Sometimes I use garlic salt or other seasonings, depending on what I'm using it for.

Provided by Jennifer Jones

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 3

¼ cup butter, melted
1 teaspoon salt
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
  • Stir 1/4 cup melted butter and salt together in a bowl.
  • Arrange chicken in the baking dish. Brush butter mixture onto the chicken until thoroughly coated, pouring any extra over the chicken.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 227.1 calories, Cholesterol 95.1 mg, Fat 14.2 g, Protein 23.7 g, SaturatedFat 8.1 g, Sodium 719.3 mg

EASY BUTTER-CHICKEN CASSEROLE



Easy Butter-Chicken Casserole image

This warmly spiced, but not spicy, twist on an Indian restaurant favorite is packed with flavor and has the perfect contrast of bright tomato and rich butter, for a well-balanced and not-at-all-boring chicken dinner. So, it might surprise you that all this is possible with kitchen staples and minimal effort. That's right: You can create complex Indian flavors with some powerful aromatics-onion, garlic, ginger-and a couple of standard spices. Once you've got your ingredients perfectly seasoned, all that's left is to dump the ingredients in your casserole dish and pop it in the oven!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 13

1 cup uncooked regular white rice
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
4 tablespoons butter, melted
6 cloves garlic, finely chopped
2 teaspoons garam masala
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro leaves
Chopped cashews and sour cream, as desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread uncooked rice evenly in baking dish.
  • In large bowl, mix broth, tomatoes, melted butter, garlic, garam masala, ginger, salt and ground red pepper; stir in chicken and onions. Pour mixture evenly over rice in baking dish; cover with foil. Bake 40 minutes; stir. Replace foil; bake 15 to 20 minutes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with cilantro. Serve with cashews and sour cream.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 110 mg, Fat 2, Fiber 1 g, Protein 23 g, SaturatedFat 6 g, ServingSize About 1 1/4 Cups, Sodium 620 mg, Sugar 2 g, TransFat 0 g

CLASSIC BUTTER CHICKEN



Classic butter chicken image

Swap your usual takeaway for homemade butter chicken. The dish is made in two parts, combining tandoori chicken with a rich, buttery sauce

Provided by Nikita Gulhane

Categories     Dinner, Supper

Time 1h35m

Number Of Ingredients 28

3 tbsp lemon juice
2-3 tbsp kashmiri chili powder or paprika
4 skinless chicken breasts or 8 thigh fillets, chopped into 5cm cubes
3 tbsp melted butter or ghee, for basting the skewers
200ml plain yogurt
1 tbsp crushed garlic
1 tbsp finely grated ginger
2 tbsp ground coriander
2 tbsp ground cumin
2 tsp amchoor powder (dried mango powder)
1 tbsp dried fenugreek leaves, crushed
1 tbsp dried mint leaves
½ tsp black salt (optional, see below)
½ tsp plain salt (use 1 tsp if you do not have black salt)
3 tbsp vegetable oil
1 tsp cumin seeds
4-8 hot green chillies, sliced
90g butter or ghee
2 medium onions, finely chopped
4 green cardamom pods, cracked
½ tbsp crushed garlic
½ tbsp grated ginger
1 tsp ground turmeric
2 tsp dried fenugreek leaves, crushed
500ml passata, diluted with 150ml water
2 tsp garam masala
100ml single cream
large pinch of coriander leaves, to garnish

Steps:

  • Rub the lemon juice and chilli powder or paprika into the chicken with a pinch of salt, then chill for 1 hr. Mix all the marinade ingredients together in a bowl, taste for seasoning, then add the chilled chicken. Mix well and chill for another 2 hrs.
  • Thread the marinated chicken pieces onto metal skewers, reserving any leftover marinade. Grill over a hot barbecue for 5 mins, turning occasionally and basting with the melted butter or ghee. Alternatively, cook under a hot grill for 8-10 mins, turning occasionally. Don't worry if the chicken is a little under cooked, as it will finish cooking in the sauce. Remove the skewers to a board.
  • To make the sauce, heat 2 tbsp vegetable oil in a wok or large frying pan and drop in a few cumin seeds. When they start sizzling, tip in the rest of the seeds. Swirl the pan, reduce the heat and add the green chillies. Stir once or twice until the skins of the chillies have blistered, then add the butter or ghee. Turn the heat up to high and continue to cook until all the butter or ghee has melted. Tip in the onions and fry for 10 mins until the onions are light brown and soft. If you prefer a smooth sauce, tip the mixture into a blender and blitz until smooth. Alternatively, scrape into a bowl and set aside.
  • Wipe the pan clean with kitchen paper and heat the remaining oil. Drop in the crushed cardamom pods. When they have swelled and lightened in colour, reduce the heat, add the garlic and ginger and fry for 30 seconds, stirring continuously until you can no longer smell raw garlic and ginger. Return the cooked onion mixture to the pan and mix well. Add the turmeric and half the fenugreek leaves. Season with salt. Taste and adjust the seasoning if needed - if you like, you can add some chilli powder. Pour in the diluted passata, mix well and bring to the boil. Reduce the heat to a simmer and cook, covered and stirring occasionally, for around 20 mins. Oil will eventually rise to the surface when the sauce is cooked.
  • Remove the chicken pieces from the skewers and chop into bite-sized pieces. Add these to the sauce along with any resting juices. Tip about 125ml warm water into the bowl with the reserved marinade, swirl to loosen, then stir into the sauce. Bring the sauce to the boil and reduce the heat to a simmer. Sprinkle over with garam masala and continue to cook for 3-4 minutes, or until chicken is cooked through. If you like, add a splash of boiling water to loosen the sauce, then taste for seasoning. Pour in half the cream and mix well.
  • Transfer the butter chicken to a serving bowl, drizzle over the remaining cream, sprinkle with the remaining fenugreek leaves and garnish with the fresh coriander leaves.

Nutrition Facts : Calories 522 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.4 milligram of sodium

GARLIC BUTTER BAKED CHICKEN BREAST



Garlic Butter Baked Chicken Breast image

Tender, juicy Garlic Butter Baked Chicken Breast, that's packed with flavour from the garlic butter sauce. It's totally a win win!

Provided by Olivia Ribas

Categories     dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 8

3 boneless skinless chicken breasts
kosher salt and freshly ground black pepper
1 teaspoon paprika
4 tbsp butter (melted)
1 teaspoon Italian seasoning
1 tablespoon fresh parsley (chopped)
2 cloves of garlic (minced)
1 tbsp. olive oil (extra virgin)

Steps:

  • Preheat oven to 400°F. Season chicken breast with salt, pepper, paprika and set aside.
  • In a small bowl mix together the butter, Italian seasoning, parsley, and garlic. Set aside.
  • In a cast iron skillet, heat olive oil over medium heat. When the skillet is really hot add chicken breast. Sear until golden. It's about 1-2 minutes each side.
  • Pour garlic butter mixture over the chicken breast. Place skillet in the oven and cook until cooked through. It's about 20-30 minutes or until chicken breasts gets to an internal temperature of 165F.
  • Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the chicken breast before serving.

Nutrition Facts : ServingSize 1 /3, Calories 377 kcal, Carbohydrate 1 g, Protein 41 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 176 mg, Sodium 375 mg, UnsaturatedFat 11 g

SCHREINER'S BUTTER BAKED CHICKEN



Schreiner's Butter Baked Chicken image

Found in response to a request on the boards and posted so Julie55 won't ever be without this recipe again! From: http://www.smbc.us/pdfdocuments/Sept-Octnews.pdf

Provided by Impera_Magna

Categories     Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup butter
1/2 cup vegetable oil
1 whole chicken, cut up
flour, to dredge chicken
seasoning salt
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 small onion, finely chopped
1 celery rib, finely chopped
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1 cup water

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in large frying pan. Add oil and heat.
  • Dredge pieces of chicken in flour then lightly brown chicken in butter mixture, turning as needed.
  • When done,transfer chicken to baking dish. Top with seasoned salt.
  • In medium bowl, combine soups, onion, celery, poultry seasoning, garlic powder and water. Mix well. Pour over chicken.
  • Return casserole uncovered in preheated oven until chicken is tender, 1 to 1 1/2 hours, basting with sauce occasionally.

Nutrition Facts : Calories 872.2, Fat 74.8, SaturatedFat 23.7, Cholesterol 207.3, Sodium 927.5, Carbohydrate 8.6, Fiber 0.3, Sugar 1.7, Protein 40.5

SO SIMPLE BUTTER BAKED CHICKEN



So Simple Butter Baked Chicken image

This is a very simple recipe and it tastes great. The chicken will be so tender and tasty, just one touch it will fall apart. Enjoy! **I am one of those cooks that cooks by feel so please make any adjustments that you need to.

Provided by MAMACITA MEMEA

Categories     Very Low Carbs

Time 5h15m

Yield 5 serving(s)

Number Of Ingredients 8

1 whole chicken
season salt
pepper
garlic salt
1 onion
1 green bell pepper
1 dash flour
1/4 cup butter

Steps:

  • Rinse Chicken and put into a pan.
  • Rub season salt,pepper and garlic salt on chicken (chicken should be well seasoned).
  • Melt 1/2 stick of butter and pour all over chicken (make sure it is all over the chicken).
  • Sprinkle Flour over chicken (just a little not a lot).
  • Cut onions into onion ring circles and place on top and sides of chicken.
  • Cut green pepper and place on top and around chicken Cover with Aluminum Foil (tightly).
  • Put it into oven and bake at 325 degrees for 4 to 5 hours (depending on your oven.).

BUTTER BAKED CHICKEN



Butter Baked Chicken image

This great recipe is from the Lubbock Christian U. Associates 1975 cookbook. (It was submitted by Joan Rigney.)

Provided by Nov30mom

Categories     Chicken Breast

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 -8 chicken breasts
1 (12 ounce) can evaporated milk
1 cup flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup butter or 1/4 cup margarine
1 (10 3/4 ounce) can cream of chicken soup
1/4 cup water

Steps:

  • Preheat oven to 425.
  • Dip chicken in milk, then roll in seasoned flour.
  • Melt butter in 9 x 13 baking dish.
  • Place chicken, skin side down, in butter.
  • Cook 30 minutes.
  • Mix water, remaining milk and soup together.
  • Turn chicken and pour soup mixture over it.
  • Bake 30 minutes more.
  • Remove chicken and stir gravy.

BUTTER CHICKEN



Butter Chicken image

A lovely combination of spices and the chicken is beautifully tender and moist. This was a recipe from a supermaket promotion, which I have slightly adapted to my own tastes. Very rich, so we do not have it too often! Served over rice and with a fresh salad to counteract the richness. A few have commented that they were not so fond of the cinnamon in this dish, and so another spice combination that is good is to leave out the cinnamon and ginger and replace with 1 teaspoon each of nutmeg and cumin.

Provided by Tansy1308

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 ounce butter
1 onion, chopped
1 garlic clove, crushed
2 large boneless chicken breasts
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup fresh cream
1 tablespoon tomato paste
1/2 teaspoon garam masala

Steps:

  • Saute onion and garlic in butter.
  • Slice chicken breasts into bite sized pieces.
  • Combine spices and salt and toss chicken pieces until well coated.
  • Saute the chicken each side until golden brown.
  • Stir in the cream and tomato paste.
  • Cover pan and simmer for about 10 minutes until cooked through.
  • Sprinkle with garam masala.

Nutrition Facts : Calories 351.9, Fat 29.2, SaturatedFat 15.9, Cholesterol 122.8, Sodium 739, Carbohydrate 6.4, Fiber 1.4, Sugar 1.8, Protein 16.8

CRISPY BUTTER CHICKEN



Crispy Butter Chicken image

Crispy Butter Chicken is an easy oven baked fried chicken with just a few ingredients in 30 minutes that your kids will LOVE!

Provided by Sabrina Snyder

Categories     Main Course

Time 40m

Number Of Ingredients 6

2 large eggs (beaten)
1 cup Ritz cracker crumbs
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
4 chicken breasts (, boneless skinless (6 ounces each))
1/2 cup butter (, cut into pieces)

Steps:

  • Preheat oven to 375 degrees.
  • 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.
  • Arrange coated chicken in a 9x13 inch baking dish.
  • Place pieces of butter on top of the chicken.
  • Bake in the preheated oven for 30-35 minutes or until golden brown.

Nutrition Facts : Calories 576 kcal, Carbohydrate 10 g, Protein 53 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 311 mg, Sodium 928 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BUTTER CHICKEN



Butter Chicken image

Butter Chicken is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!

Provided by Karina

Categories     Dinner

Time 45m

Number Of Ingredients 23

28 oz (800g) boneless and skinless chicken thighs or breasts (cut into bite-sized pieces)
1/2 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger ((or finely grated))
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon of salt
2 tablespoons olive oil
2 tablespoons ghee ((or 1 tbs butter + 1 tbs oil))
1 large onion, (sliced or chopped)
1 1/2 tablespoons garlic, (minced)
1 tablespoon ginger, (minced or finely grated)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 teaspoon red chili powder ((adjust to your taste preference))
1 1/4 teaspoons salt ((or to taste))
1 cup of heavy or thickened cream ((or evaporated milk to save calories))
1 tablespoon sugar
1/2 teaspoon kasoori methi ((or dried fenugreek leaves))

Steps:

  • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
  • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  • Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
  • Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
  • Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  • Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
  • Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
  • Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

Nutrition Facts : Calories 580 kcal, Carbohydrate 17 g, Protein 36 g, Fat 41 g, SaturatedFat 19 g, Cholesterol 250 mg, Sodium 1601 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

BUTTER CHICKEN



Butter Chicken image

Also known in India as Murgh Makhani, chicken thighs seasoned with fragrant spices get simmered in a creamy, buttery sauce until tender. Typically made with yogurt, this version uses blended cashews for added flavor and creaminess!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 19

1/3 cup raw cashews
2 pounds skinless, boneless chicken thighs, cut into quarters
Kosher salt and freshly ground pepper
1 1/2 teaspoons garam masala
1 teaspoon ground turmeric
1/4 cup vegetable oil
2 onions, thinly sliced
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
3 small plum tomatoes, diced
3 tablespoons tomato paste
1/3 cup heavy cream
3 tablespoons unsalted butter
1/2 teaspoon sugar
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping

Steps:

  • Place the cashews in a small heatproof bowl. Cover with boiling water and let soak 30 minutes, then drain.
  • Meanwhile, season the chicken with salt, pepper, 1 teaspoon garam masala and 1/2 teaspoon turmeric. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate.
  • Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot. Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and remaining 1/2 teaspoon turmeric; cook, stirring and scraping the pot, until the spices are toasted, about 30 seconds.
  • Add the tomatoes and tomato paste to the pot. Cook, stirring, until the tomatoes break down, 4 to 5 minutes. Transfer the onion-tomato mixture to a blender (reserve the pot). Add the soaked cashews and 1 1/4 cups water and puree until smooth. Pour the sauce into the reserved pot.
  • Return the chicken and any juices from the plate to the pot. Reduce the heat to medium low, cover and simmer, stirring occasionally to prevent sticking, until the chicken is tender, about 40 minutes.
  • Stir in the heavy cream, butter, sugar and remaining 1/2 teaspoon garam masala. Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro.

(MURGH MAKHANI) BUTTER CHICKEN



(Murgh Makhani) Butter Chicken image

Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.

Provided by Sam Sifton

Categories     dinner, lunch, weekday, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

1 1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1 1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1 1/2 cups cream
1 1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed.

Steps:

  • Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
  • In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
  • Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
  • Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
  • Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
  • Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Nutrition Facts : @context http, Calories 1017, UnsaturatedFat 40 grams, Carbohydrate 18 grams, Fat 85 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 37 grams, Sodium 1197 milligrams, Sugar 8 grams, TransFat 1 gram

SUNNY'S EASY BUTTER CHICKEN



Sunny's Easy Butter Chicken image

Butter Chicken is the commonly used name for the original Punjabi dish murgh makhani. I'm putting my spin on it to save time by using frozen prepared garlic and ginger pods from the supermarket.

Provided by Sunny Anderson

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 17

1/2 cup Greek yogurt
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon garam masala
1 tablespoon hot Hungarian paprika
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken tenders, cut into 1-inch sections
4 tablespoons salted butter
1 cup crushed tomatoes
1 teaspoon sugar
2 frozen ginger pods (or 2 inches ginger, grated)
2 frozen garlic pods (or 2 cloves garlic, grated)
3/4 to 1 cup heavy cream, at room temperature
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro, plus more to garnish
2 cups cooked basmati rice

Steps:

  • For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours.
  • To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes.
  • For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Partially cover and simmer on low for 20 minutes.
  • For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro.

GARLIC-BUTTER BAKED CHICKEN



Garlic-Butter Baked Chicken image

Imagine the flavors of garlic bread, but used in a sauce, and you have this garlic-butter baked chicken. Microwaving the dried herbs with butter and garlic helps extract the most flavor. Serve with rice, pasta or roasted potatoes to sop up the delicious sauce.

Provided by Julia Levy

Categories     Healthy Baked Chicken Breast Recipes

Time 30m

Number Of Ingredients 11

1 pound chicken cutlets (4 pieces)
½ teaspoon salt
½ teaspoon ground pepper
1 tablespoon olive oil
¼ cup unsalted butter
4 large cloves garlic, grated
1 teaspoon salt-free Italian seasoning
½ teaspoon crushed red pepper
¼ cup white wine
¼ cup low-sodium chicken broth
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken, in a single layer; cook until golden brown on the bottom, about 4 minutes. Transfer to a plate.
  • Meanwhile, combine butter, garlic, Italian seasoning and crushed red pepper in a small microwaveable bowl. Microwave on High until the butter is melted and the garlic is sizzling, about 45 seconds.
  • Cook wine in the skillet over medium-high heat until reduced by half, about 1 minute. Add broth; bring to a simmer. Return the chicken to the pan; spoon the garlic butter mixture over the chicken. Transfer to the oven and bake until a thermometer inserted into the thickest part of the chicken registers 165°F, about 10 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 289 calories, Carbohydrate 3 g, Cholesterol 113 mg, Fat 18 g, Protein 26 g, SaturatedFat 8 g, Sodium 355 mg

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