CONTINENTAL CHICKEN RECIPE RECIPES

(MURGH MAKHANI) BUTTER CHICKEN RECIPE - NYT COOKING

(Murgh Makhani) Butter Chicken Recipe - NYT Cooking image

Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.

Provided by Sam Sifton

Total Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1 1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1 1/2 cups cream
1 1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed.

Steps:

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Nutrition Facts : @context http//schema.org, Calories 1017, UnsaturatedFatContent 40 grams, CarbohydrateContent 18 grams, FatContent 85 grams, FiberContent 3 grams, ProteinContent 48 grams, SaturatedFatContent 37 grams, SodiumContent 1197 milligrams, SugarContent 8 grams, TransFatContent 1 gram

CHICKEN NOODLE SOUP RECIPE - RACHAEL RAY

Chicken Noodle Soup Recipe - Rachael Ray image

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Provided by rachael-ray

Number Of Ingredients 1

Ingredients

For the stock: 1 whole 3- to 4-pound chicken 2 large bay leaves Bundle of parsley or parsley stems 1 parsnip, halved lengthwise 2 carrots with leafy tops, coarsely chopped 2 ribs celery with leafy tops, halved 1 onion, halved 1 bulb garlic, halved Salt 5 to 6 peppercorns 1 lemon, sliced For the soup: Salt 2 tablespoons EVOO – Extra Virgin Olive Oil 2 large leeks, quartered lengthwise then whites and light green tops sliced into half-inch moons 3 carrots, diced 1/2 pound egg noodles Juice of 1/2 lemon A handful dill, chopped 1/4 cup parsley, finely chopped

Steps:

Place ingredients for the stock in a large pot, cover with water (about 4 quarts) and bring to a boil. Reduce heat to a low, rolling boil and cook 1 hour, turning the chicken occasionally.Remove pot from heat, cover and let chicken cool in stock to room temperature. Remove chicken and separate the meat from skin and bones; pull into bite-sized pieces. Strain stock.Heat a soup pot over medium heat with EVOO, 2 turns of the pan. Add leeks and carrots, sauté to soften. Season with salt, add stock and bring to a boil. Add noodles and cook 5 minutes. Add in shredded chicken, lemon juice, dill and parsley to serve.

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