20 BEST WAYS TO USE BURRATA
If you're looking for a true taste of Italy, you really can't go wrong with these burrata recipes. From salad to pizza to pasta, this creamy, decadent cheese is where it's at.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a burrata recipe in 30 minutes or less!
Nutrition Facts :
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.
BURRA CHICKEN
A very classic mughlai dish. Recipe courtesy Hotel Grand Hyaat, New Delhi. Please use balsamic vinegar only--the real flavor lies in that!
Provided by jas kaur
Categories Asian
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Marinate the chicken with ginger, garlic, red chilly powder, salt and balsamic vinegar, for 10 minutes.
- For the second marinade, add chilly powder, olive oil, salt, clove powder and cinnamon powder to beaten curd.
- Add the masala paste made with green chilly, brown onion and coriander stalk to the curd mixture.
- Add olive oil mixed with red chilly for colour. Marinate the chicken.
- Put the chicken on the skewers and cook in a moderately heated oven.
- Before the chicken is almost done, pour olive oil on top of the pieces and reheat them again in the oven
- When they are done, serve garnished with salad greens.
Nutrition Facts : Calories 482.9, Fat 35, SaturatedFat 9.3, Cholesterol 150, Sodium 155.4, Carbohydrate 2.8, Fiber 1, Sugar 0.2, Protein 37.6
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