THE BEST BUTTER CHICKEN
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
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.
HOT BUTTERED RUM CHICKEN
Steps:
- Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
- Add the chicken thighs to a large bowl and pour over 1/4 cup of the rum. Add the basil, rosemary, thyme, seafood seasoning, cayenne and 1 tablespoon salt. Stir to coat. Set aside.
- In a small saucepan, combine the brown sugar, chipotles, butter and the remaining 1 cup rum. Simmer over low heat until the chipotles have dissolved. Remove from the heat; reserve half of the sauce in a separate bowl.
- Lightly oil the grill grates. Grill the chicken until grill marks form, turning once and brushing with the sauce in the pot every few minutes, 10 minutes total. (Discard the sauce in the pot.)
- Transfer the chicken to a baking sheet, cover with foil and transfer to the oven. Bake until cooked through, about 30 minutes. Brush with the reserved sauce and serve immediately.
GINGER'S HOT & TANGY BUTTERED CHICKEN
This is a dish brimming full of robust flavor. It's also very aromatic, and will fill your kitchen with a mouth-watered scent while it's cooking. My dad originally cooked this for me, it has been one of my favorites for years. On my own, I've tweaked a few of the ingredients and amounts to my tastes. Adjust them as you would prefer. Some may want less spicy, some may be more worried about all the margarine or vinegar. The apple cider vinegar gives it a tart but nice flavor. You can reduce the amount if it's not to your liking, but I would highly suggest not omitting the vinegar, the flavor will suffer terribly. From my home to yours, I hope you enjoy. This is especially liked by the husbands, especially those who crave spicy foods.
Provided by Ginger_B
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In large baking pan, arrange chicken pieces.
- Pour over chicken pieces, in this order for best results: apple cider vinegar, 3.
- tbsp hot pepper sauce, 1 tsp black pepper, salt to taste.
- Arrange potatoes around and above chicken pieces, top with onion.
- Sprinkle 1 tsp black pepper across potatoes and onions.
- Salt to taste.
- Drizzle remaining hot pepper sauce across potatoes and onions.
- Top with sliced carrots.
- Evenly spread out pats of butter across carrot layer.
- Carefully cover baking pan with tin foil.
- Bake at 350º for 1 1/2 hours or until potatoes are soft and chicken is done.
- Half-way through cooking time, remove pan from oven, carefully lift foil from baking pan.
- Flip chicken pieces and turn potatoes from bottom to top, spooning juices over vegetables.
Nutrition Facts : Calories 310.8, Fat 17.5, SaturatedFat 3.2, Cholesterol 46, Sodium 634.3, Carbohydrate 22.2, Fiber 3.1, Sugar 4.2, Protein 16.4
HOT GERMAN BUTTERED NOODLES
If you have ever been to the Bavarian inn in Frankenmuth MI this what they use on top of their hot buttered noodles (crushed Ritz buttery crackers). I can taste them just writing this. Yum Yum. I use Maggi brand chicken bullion cubes in the box of eight. You can usually find them in the Mexican section of your super market. They are extra large, really soft and dissolve easily. Do not add salt to this recipe, the bullion is loaded with it and most people use salted butter so you should be covered there. Use more butter if you like, 6 ozs seems just right for me. Enjoy
Provided by The unknown chef
Categories German
Time 20m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- Add 1 ½ bullion cubes to ½ gallon water in a medium pot, bring to a boil. Add noodles and set timer for 1 min longer than the longest time listed on the package, stir a couple of times while cooking.
- While noodles are boiling add 1/2 cup water, 1/2 chicken bullion cube and butter to glass measuring cup. Microwave for 45 seconds on high, Stir. If the butter is not melted all the way microwave again for 30 seconds and mix well until bullion is dissolved.
- When noodles are done drain water from pot but do not rinse, add butter mixture and parsley. Mix well until most liquid is absorbed, about a minute.
- Serve immediately with crushed Ritz crackers on top.
EASY BUTTER CHICKEN
Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 21
Steps:
- In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
- In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
- Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
Nutrition Facts : Calories 367 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.6 milligram of sodium
BUTTER CHICKEN
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
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
FAMOUS BUTTER CHICKEN
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
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
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