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
BUTTER CHICKEN
Steps:
- Gently poach the chicken in enough water to barely cover the pieces, together with the mace and salt. When done, cool to touch; remove the meat from the bones and cut into bite-size pieces. Melt the butter, add the chicken pieces, stir and fry for a few minutes. Add parsley, lemon juice, grated peel, and broth. Add some freshly ground, preferably white, pepper. Gently simmer for 10 minutes. Add cream and reheat the sauce but do not boil. If desired, the sauce could be further thickened with cornstarch or flour, but it is very good this way. Garnish your dish with the lemon slices. Serve with boiled potatoes, a mixture of peas and snow peas, and a salad.
SUNNY'S EASY BUTTER CHICKEN
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
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.
FOJOL BROS. BUTTER CHICKEN
Yield Serves 4
Number Of Ingredients 31
Steps:
- Cut the chicken breast and thigh meat into equal-size hunks suitable to skewering and grilling. In a small bowl, combine the lemon juice, red chile powder, salt, and 2 tablespoons butter to make a paste. Rub the paste into the chicken pieces. Place the chicken pieces in a bowl, cover, and refrigerate for 30 minutes.
- Meanwhile, make the marinade. Line a colander with muslin cheesecloth and drain the yogurt for 15 to 20 minutes to remove the excess water. Transfer the drained yogurt to a bowl and add the remaining marinade ingredients. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
- Prepare a moderately hot fire in a grill (Fojol uses a tandoor) or preheat the oven to 400°F.
- Thread the chicken pieces onto skewers and grill them just until the juices run clear, about 4 to 5 minutes, being careful not to overcook. Baste the chicken with butter during the last couple of minutes of cooking. Remove from the heat and set aside.
- To prepare the gravy, melt the butter over medium heat in a medium to large sauté pan. Add the cardamom pods, cloves, peppercorns, and cinnamon. Sauté for 2 minutes, then add the ginger paste, garlic paste, and chopped green chiles and stir to combine. Cook for 2 minutes. Add the tomato purée, red chile powder, garam masala, salt, and water. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Add the fenugreek and honey, then add the cooked chicken to the gravy. Simmer for 5 minutes, then add the cream. Stir and let simmer for just a couple of minutes, then serve hot with the rice and naan or paratha.
BUTTER CHICKEN
This is a chicken recipe without all the fat but with all the tomatoey, spicy, creamy taste of butter chicken. The dominant flavours are coriander, cumin, tomatoes, onions and yogourt-based sauce. It's delicious!
Provided by SpiceBunny
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into small cubes (1 inch) and set aside.
- Slice onions into thin wedges.
- Melt butter until frothy. Add onions and cinnamon and fry lightly until onions are transparent.
- Stir in crushed ginger and garlic.
- Add turmeric, chili and coriander, and sauté over medium heat.
- Add cubed chicken and sauté, stirring constantly until chicken has turned white.
- Pour ground almonds, tomatoes and tomato paste.
- Mix thoroughly.
- Cover and simmer for 20 minutes. Add yogourt and heat through.
- Serve on basmati rice with a salad and indian bread.
- Note: I usually add a tsp of honey and a splash of sake and let it simmer.
Nutrition Facts : Calories 675.3, Fat 40.9, SaturatedFat 15.2, Cholesterol 183.8, Sodium 587.4, Carbohydrate 23.6, Fiber 5, Sugar 13.3, Protein 54.8
BUTTER CHICKEN
I got this off the internet a few years ago. It is now my youngest son(a chef in Melbourne)'s requested dish when he's at home. So I guess to him it's major comfort food!
Provided by JustJanS
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan, heat the butter until it is frothy.
- Add the onions and the cinnamon to the pan and fry lightly.
- When the onions are soft, stir in the garlic and ginger, then add the turmeric, chilli and coriander, and saute over a medium heat.
- Add the chicken and saute stirring constantly until the chicken meat turns white.
- Add the ground almonds, tomatoes and tomato paste.
- Mix thoroughly, cover and simmer for 20-30 minutes.
- Add the yoghurt and heat through gently before serving.
Nutrition Facts : Calories 433.9, Fat 31.7, SaturatedFat 11.8, Cholesterol 120.6, Sodium 226.2, Carbohydrate 10.7, Fiber 2.7, Sugar 5.3, Protein 27.1
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