Buttery Chicken Spread Recipes

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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.

CHICKEN LIVER SPREAD



Chicken Liver Spread image

I serve this flavorful spread with sliced rye bread or wheat crackers. Prep time is approximate and cook time is for 2 hours chilling.

Provided by keen5

Categories     Spreads

Time 32m

Yield 1 1/4 cups

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons margarine
1/2 lb chicken liver
1 teaspoon minced fresh garlic
2 tablespoons country-style dijon mustard
1/4 teaspoon salt
1 pinch pepper
3 ounces cream cheese, softened
2 -3 tablespoons half-and-half
2 teaspoons chopped fresh chives

Steps:

  • In 10-inch skillet melt butter; add chicken livers and garlic.
  • Cook over medium high heat, stirring occasionally, until liver is fork tender (6 to 8 minutes).
  • Stir in remaining spread ingredients.
  • Continue cooking until heated through (1 to 2 minutes).
  • Spoon into blender container or food processor.
  • Blend or process until smooth.
  • Press liver mixture into greased 2 cup mold or soup bowl.
  • Chill until firm (1 to 2 hours).
  • In small bowl, stir together all frosting ingredients.
  • Unmold liver spread onto a serving plate.
  • Frost liver spread, decorating if desired.

Nutrition Facts : Calories 744.2, Fat 63.7, SaturatedFat 37.1, Cholesterol 784.9, Sodium 1271.2, Carbohydrate 5.7, Fiber 0.9, Sugar 0.9, Protein 38.1

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

CREAMY CHICKEN SPREAD



Creamy Chicken Spread image

"This tasty chicken spread came from a member of the Texas church where my husband served as pastor," reveals Lynn Scheiderer of Bishop, California.

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 10m

Yield 2.50 cups.

Number Of Ingredients 7

1-1/2 cups chopped cooked chicken
1 package (8 ounces) cream cheese, softened
1/2 cup chopped celery
1/2 cup mayonnaise
2 tablespoons chopped onion
1 teaspoon onion powder
1/2 teaspoon salt

Steps:

  • Place all ingredients in a food processor; process until coarsely chopped. Use as a sandwich spread or serve on crackers.

Nutrition Facts :

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

ASIAGO CHICKEN SPREAD



Asiago Chicken Spread image

The rave-winning recipe is perfect when you want to make something ahead of time. Guests with hearty appetites will love the chunks of chicken, crunchy cashews and Asiago cheese.-James F Korzenowski, Fennville, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 cups.

Number Of Ingredients 12

3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 garlic cloves, minced
1/3 cup salted cashew halves
1/3 cup mayonnaise
1/2 cup chopped onion
1/4 cup shredded Asiago cheese
1/4 cup minced fresh basil
1/2 teaspoon hot pepper sauce
Assorted crackers or toasted baguette slices

Steps:

  • Season chicken with salt and pepper. In a large skillet, saute chicken in butter for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in cashews. Remove from the heat; cool., In a food processor, combine the mayonnaise, onion, cheese, basil, pepper sauce and chicken mixture; cover and process until blended. Press into a 2-cup bowl; cover and refrigerate for at least 2 hours., If desired, unmold onto a serving platter; serve with crackers or baguette slices.

Nutrition Facts : Calories 98 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 109mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

EASY BUTTER CHICKEN RECIPE BY TASTY



Easy Butter Chicken Recipe by Tasty image

This simplified version of the Indian classic combines chicken, tomato sauce, and a slew of aromatic spices all in one pot to make a flavorful dinner that's just as good as the version you'll get at restaurants - only way easier to make. Serve it over rice with a bit of cilantro to balance the heat and dinner is done.

Provided by Tasty

Categories     Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 18

2 lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
2 teaspoons chili powder, divided
½ teaspoon turmeric
6 tablespoons butter, divided
1 ½ cups yellow onion, diced
3 teaspoons garam masala
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon ginger, grated
3 cloves garlic, minced
1 cinnamon, 3 inch (8 cm) stick
14 oz tomato sauce
1 cup water
1 cup heavy cream
rice, for serving
fresh cilantro, chopped for garnish

Steps:

  • In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
  • Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
  • Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
  • Add the tomato sauce and bring to a simmer.
  • Add the water and cream and return to a simmer.
  • Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
  • Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
  • Serve the chicken over rice and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 799 calories, Carbohydrate 15 grams, Fat 52 grams, Fiber 3 grams, Protein 74 grams, Sugar 8 grams

BUTTERY BAKED CHICKEN



Buttery Baked Chicken image

This chicken makes a scrumptious sauce while it bakes. Perfect for a dinner party. Top it with toasted almonds for for a real treat.

Provided by MizzNezz

Categories     Chicken

Time 38m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup flour
1/4 cup butter, melted
1 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon oregano
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1/4 cup dry breadcrumbs
1 1/2 cups light cream

Steps:

  • Place flour in shallow bowl.
  • Combine butter and spices.
  • Coat chicken with flour; roll in butter.
  • Place in greased baking dish.
  • Mix crumbs with cream, and any remaining butter mixture (sometimes I have some, sometimes not).
  • Pour cream around chicken.
  • Bake, uncovered, at 350°F for 30 minutes, or until juices run clear.

HOMEMADE BUTTER CHICKEN RECIPE BY TASTY



Homemade Butter Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, plain yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, cumin, butter, onion, tomato puree, ginger garlic paste, cardamom pods, ground cloves, chili powder, coriander, garam masala, turmeric, cream, naan bread, cooked rice, Chopped fresh parsley

Provided by Evelyn Liu

Categories     Dinner

Yield 4 servings

Number Of Ingredients 22

1 ⅓ lb boneless, skinless chicken breast
½ cup plain yogurt
2 tablespoons ginger garlic paste
2 tablespoons chili powder
1 tablespoon garam masala
1 tablespoon salt
1 tablespoon turmeric
1 tablespoon cumin
¼ cup butter
1 onion, finely chopped
1 tablespoon tomato puree
2 tablespoons ginger garlic paste
6 cardamom pods
¼ teaspoon ground cloves
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon garam masala
1 tablespoon turmeric
1 ¼ cups cream
naan bread, for serving
cooked rice, for serving
Chopped fresh parsley, for serving

Steps:

  • On a cutting board, slice the chicken into bite size pieces.
  • Combine the chicken with the yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, and cumin and mix to coat well.
  • Cover with plastic wrap and refrigerate for at least 1 hour.
  • Preheat the oven 430˚F (220˚C).
  • Thread the marinated chicken pieces onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
  • Bake for about 15 minutes, until slightly dark brown on the edges.
  • Melt the butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.
  • Add the garlic ginger paste, cardamom pods, cloves, chili powder, coriander, garam masala, and turmeric and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.
  • Pour in the cream and mix well with the onion and spices.
  • When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.
  • Serve with naan bread and rice and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 660 calories, Carbohydrate 24 grams, Fat 49 grams, Fiber 6 grams, Protein 42 grams, Sugar 7 grams

CREAMY CANNED CHICKEN SPREAD



Creamy Canned Chicken Spread image

Melt-in-the-mouth creamy chicken spread great for parties or receptions. Once you taste it, you'll want to eat the whole bowl!

Provided by Charlotte Patterson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 8h10m

Yield 5

Number Of Ingredients 8

1 (10.75 ounce) can condensed cream of chicken soup
1 envelope (1 tablespoon) unflavored gelatin
3 tablespoons water
¾ cup mayonnaise
1 (8 ounce) package cream cheese, softened
1 onion, chopped
1 cup celery, minced
1 (5 ounce) can chicken chunks, drained

Steps:

  • In a small pot, heat chicken soup.
  • In a small bowl, combine gelatin and water and stir it into the heated soup. Blend mayonnaise, cream cheese, onion, and celery into the soup mixture. Add chicken and continue mixing. Refrigerate overnight.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 9.4 g, Cholesterol 84.3 mg, Fat 47.7 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 15.4 g, Sodium 885.5 mg, Sugar 2.1 g

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From seriouseats.com


CREAMY GARLIC BUTTER CHICKEN — EASY WEEKNIGHT
Pan fry the chicken on a skillet, skin side down on medium heat until both sides turn crispy and golden brown. Set the chicken aside and discard the oil from the skillet. Add the melted butter and to the skillet and add the garlic and saute. Add the chicken broth, heavy whipping cream and Parmesan cheese. Stir to combine well.
From easyweeknight.com


BUTTERY CHICKEN SPREAD - RECIPE | COOKS.COM
2006-03-27 Mix chicken, butter, parsley, onion, lemon juice, cinnamon and dill in medium bowl. Place in serving dish or small crock. Cover and refrigerate 1 hour. Let mixture stand at room temperature 20 minutes before serving. Serve with toast, bread or crackers.
From cooks.com


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