White Pepper Butter Chicken Recipes

WHITE PEPPER BUTTER CHICKEN

White Pepper Butter Chicken image

This is a simple recipe idea I came up with, being a single mom-to-be, a college student, and a member of the full-time workforce. It makes a BIG (for one person), delicious pot of versatile food, and it's so economical. Make sure to use WHITE pepper, it makes all the difference in flavor. Not in the recipe as I posted it, but strain the drippings to make a knock-out gravy!

Provided by Blanket Girl

Categories One Dish Meal

Time 8h15m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

1 (2 lb) fryer chickens, washed,giblets removed
1 yellow onion
1 teaspoon sage
4 cloves garlic, sliced
1/2 teaspoon rosemary
3 bay leaves
2 teaspoons white pepper
1/2 teaspoon marjoram
salt
1/4 cup water
1/2 cup unsalted butter

Steps:

Place water in bottom of slow cooker.
Peel and quarter onion, place in crock pot.
Place sliced garlic and 1 bay leaf in Mr.
Fryer's well-rinsed cavity.
Place fryer BREAST SIDE DOWN in slow cooker.
Combine white pepper, rosemary, marjoram, and salt (if desired).
Sprinkle evenly over fryer.
Slice butter and tuck a pat under each wing, place slices of butter everywhere else on the top-side surface of the bird.
Place remaining bay leaves around bird to add flavor.
Set cooker on LOW for a minimum of 8 hours, finish off during last hour or so with remaining tsp. of white pepper.
This is great with rice or potatoes, in wraps or sandwiches, or by itself!
Don't forget about making stock with the leftover carcass.

EASY BUTTER CHICKEN

Easy butter chicken image

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

Ingredients

500g skinless boneless chicken thighs
1 lemon, juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt
2 tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock
50g flaked almonds, toasted
cooked basmati rice
naan bread
mango chutney or lime pickle
fresh coriander
lime wedges

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

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