Sunnys Easy Butter Chicken Recipes

SUNNY'S EASY SMOTHERED CHICKEN

Sunny's Easy Smothered Chicken image

Provided by Sunny Anderson

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, plus more if needed
Two 8-ounce containers sliced white button mushrooms
1 sprig fresh thyme
1 medium sweet or white onion, large diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups beef stock, warmed
4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozen
Two 10-ounce containers microwavable white rice
3 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

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

Ingredients

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

SUNNY'S EASY CHICKEN TACO SKEWERS

Sunny's Easy Chicken Taco Skewers image

Provided by Sunny Anderson

Categories main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons lime juice
2 tablespoons orange or pineapple juice
2 tablespoons hot/spicy honey
1 pound chicken tenders, cut crosswise into 2-inch pieces
4 rings pineapple, cored and cut into chunks
3 jalapeños, cut into 1-inch rounds
2 tablespoons olive oil
2 tablespoons elote seasoning
Freshly ground black pepper
1/2 cup chopped white onion
1/4 cup chopped fresh cilantro
12 to 16 white or yellow corn tortillas, warmed
1 lime, cut into 6 wedges
Hot sauce, optional (I like Cholula or Texas Pete here)

Steps:

For the sauce: In a small bowl, whisk together the lime juice, orange or pineapple juice and hot honey. Set aside.
For the skewers: Preheat a grill, cast-iron grill, griddle or pan over medium-high heat.
In a medium bowl, add the chicken, pineapple, jalapeños and oil and toss to coat. Add the elote seasoning and a couple grinds of black pepper and toss again. Add to metal skewers in any order, but I prefer adding all of the same thing on one skewer.
Cook on all sides until the chicken is cooked through and the pineapples and jalapeños are charred, 10 to 12 minutes, turning every couple of minutes. Brush the skewers with the sauce halfway through and again when they're done.
Transfer the skewers to a cutting board. Remove the skewers and roughly chop the chicken, pineapples and jalapeños together. Transfer to a serving bowl.
For the tacos: In a medium bowl, combine the onions and cilantro. Place some taco filling in a warm tortilla and top with some onion-cilantro mixture, a squeeze of lime juice and a few shakes of hot sauce if using.

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