(MURGH MAKHANI) BUTTER CHICKEN RECIPE - NYT COOKING
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
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
PEANUT BUTTER CHICKEN RECIPE - BBC GOOD FOOD
The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
- Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
- Serve with the remaining coriander, roasted peanuts and rice, if you like.
Nutrition Facts : Calories 572 calories, FatContent 43 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 33 grams protein, SodiumContent 0.3 milligram of sodium
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EASY BUTTER CHICKEN RECIPE - BBC GOOD FOOD
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Total Time 50 minutes
Category Dinner, Main course, Supper
Calories 367 calories per serving
- 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.
CHICKEN WITH ROSEMARY BUTTER SAUCE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Dinner
Calories 411 calories per serving
- In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.
(MURGH MAKHANI) BUTTER CHICKEN RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine indian
Calories 1017 per serving
- Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
PEANUT BUTTER CHICKEN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Calories 572 calories per serving
- Serve with the remaining coriander, roasted peanuts and rice, if you like.
EASY BUTTER CHICKEN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Calories 367 calories per serving
- 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.
CHICKEN WITH ROSEMARY BUTTER SAUCE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Dinner
Calories 411 calories per serving
- In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.
SLOW-COOKER BUTTER CHICKEN RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 5 hours
Cuisine indian
Calories 456 per serving
- Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.
SLOW-COOKER BUTTER CHICKEN RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 5 hours 30 minutes
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Calories 340 per serving
- Transfer to serving dish, and garnish with cilantro leaves. Serve over rice, if desired.
HOMEMADE CHICKEN KIEV RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 878 calories per serving
- Fry the bacon in a pan on a medium heat with a tiny drizzle of olive oil, until golden and crisp, then remove.
- For the butter, peel the garlic, then finely chop with the parsley leaves and mix into the softened butter with the cayenne. Firm up in the fridge.
- Working one-by-one on a board, stuff the chicken breasts. To do this, start by pulling back the loose fillet on the back of the breast – put your knife in the opposite direction and slice to create a long pocket (for extra guidance, watch the how-to video below).
- Open the pocket up with your fingers, cut the chilled butter into four and push one piece into the pocket, then crumble in a rasher of crispy bacon. Fold and seal back the chicken, completely covering the butter and giving you a nice neat parcel. Repeat with the 3 remaining breasts.
- Preheat the oven to 180°C/350°F/gas 4.
- Place the flour in one shallow bowl, whisk the eggs in another, and put the breadcrumbs and a pinch of seasoning into a third. Evenly coat each chicken breast in flour, then beaten egg, letting any excess drip off, and finally, turn them in the breadcrumbs, patting them on until evenly coated.
- Shallow-fry in 2cm of sunflower oil on a medium to high heat for a couple of minutes on each side, or until lightly golden, then transfer to a tray and bake in the oven for 10 minutes, or until cooked through. You can bake them completely in the oven and skip the frying altogether, you just need to drizzle them with olive oil and bake for about 20 minutes – they won’t be as golden, but they’ll be just as delicious.
- Meanwhile, peel and roughly chop the potatoes and cook in a large pan of boiling salted water for 12 to 15 minutes, or until tender.
- Chop up the broccoli and add it to the potatoes for the last 8 minutes. Drain and leave to steam dry, then return to the pan and mash with a knob of butter and a pinch of salt and pepper.
- Divide the mash between your plates and place a Kiev on top of each portion. Lightly dress the spinach leaves or rocket in a little oil and lemon juice, then sprinkle over the top as a salady garnish. Serve with a wedge of lemon on the side.
HOW TO MAKE HOMEMADE CHICKEN POT PIE | CHICKEN POT …
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 55 minutes
Category main-dish
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- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
BUTTER-HERB ROASTED CHICKEN RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 5
Total Time 1 hours 55 minutes
Calories 660 per serving
- Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.
CHICKEN WITH ROSEMARY BUTTER SAUCE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Dinner
Calories 411 calories per serving
- In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.
SLOW-COOKER BUTTER CHICKEN RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 5 hours
Cuisine indian
Calories 456 per serving
- Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.
SLOW-COOKER BUTTER CHICKEN RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 5 hours 30 minutes
Cuisine Indian
Calories 340 per serving
- Transfer to serving dish, and garnish with cilantro leaves. Serve over rice, if desired.
HOMEMADE CHICKEN KIEV RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 878 calories per serving
- Fry the bacon in a pan on a medium heat with a tiny drizzle of olive oil, until golden and crisp, then remove.
- For the butter, peel the garlic, then finely chop with the parsley leaves and mix into the softened butter with the cayenne. Firm up in the fridge.
- Working one-by-one on a board, stuff the chicken breasts. To do this, start by pulling back the loose fillet on the back of the breast – put your knife in the opposite direction and slice to create a long pocket (for extra guidance, watch the how-to video below).
- Open the pocket up with your fingers, cut the chilled butter into four and push one piece into the pocket, then crumble in a rasher of crispy bacon. Fold and seal back the chicken, completely covering the butter and giving you a nice neat parcel. Repeat with the 3 remaining breasts.
- Preheat the oven to 180°C/350°F/gas 4.
- Place the flour in one shallow bowl, whisk the eggs in another, and put the breadcrumbs and a pinch of seasoning into a third. Evenly coat each chicken breast in flour, then beaten egg, letting any excess drip off, and finally, turn them in the breadcrumbs, patting them on until evenly coated.
- Shallow-fry in 2cm of sunflower oil on a medium to high heat for a couple of minutes on each side, or until lightly golden, then transfer to a tray and bake in the oven for 10 minutes, or until cooked through. You can bake them completely in the oven and skip the frying altogether, you just need to drizzle them with olive oil and bake for about 20 minutes – they won’t be as golden, but they’ll be just as delicious.
- Meanwhile, peel and roughly chop the potatoes and cook in a large pan of boiling salted water for 12 to 15 minutes, or until tender.
- Chop up the broccoli and add it to the potatoes for the last 8 minutes. Drain and leave to steam dry, then return to the pan and mash with a knob of butter and a pinch of salt and pepper.
- Divide the mash between your plates and place a Kiev on top of each portion. Lightly dress the spinach leaves or rocket in a little oil and lemon juice, then sprinkle over the top as a salady garnish. Serve with a wedge of lemon on the side.
HOW TO MAKE HOMEMADE CHICKEN POT PIE | CHICKEN POT …
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 55 minutes
Category main-dish
Cuisine american
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
CHICKEN MARSALA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Dinner
Calories 247 calories per serving
- Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
CHICKEN MARSALA RECIPE | TYLER FLORENCE | FOOD NETWORK
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Reviews 4.8
Total Time 40 minutes
Category main-dish
Cuisine european
- Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
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