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
BAKED BUTTER CHICKEN
Enjoy Baked Butter Chicken, an Indian take-out standard. Skip the takeout & try our Baked Butter Chicken at home to take your chicken to the next level.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix first 6 ingredients until blended. Pour over chicken in 13x9-inch baking dish sprayed with cooking spray; turn to evenly coat both sides of each breast. Cover.
- Bake 20 min. or until chicken is done (165ºF).
- Sprinkle with cilantro.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g
THE BEST BUTTER CHICKEN
Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. He created a mild tomato curry spiced with cinnamon, cardamom and cloves and finished with butter. It was an instant classic that we love to serve alongside basmati rice and plenty of naan to soak up the fragrant sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Stir in the cilantro. Serve with rice and naan alongside.
BUTTERMILK BAKED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Time 13h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
- Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
- Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
- Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
- Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
HOMEMADE BUTTER CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, plain yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, cumin, butter, onion, tomato puree, ginger garlic paste, cardamom pods, ground cloves, chili powder, coriander, garam masala, turmeric, cream, naan bread, cooked rice, Chopped fresh parsley
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 22
Steps:
- On a cutting board, slice the chicken into bite size pieces.
- Combine the chicken with the yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, and cumin and mix to coat well.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven 430˚F (220˚C).
- Thread the marinated chicken pieces onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
- Bake for about 15 minutes, until slightly dark brown on the edges.
- Melt the butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.
- Add the garlic ginger paste, cardamom pods, cloves, chili powder, coriander, garam masala, and turmeric and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.
- Pour in the cream and mix well with the onion and spices.
- When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.
- Serve with naan bread and rice and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 660 calories, Carbohydrate 24 grams, Fat 49 grams, Fiber 6 grams, Protein 42 grams, Sugar 7 grams
EASY BUTTER CHICKEN RECIPE BY TASTY
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
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
BUTTERMILK BAKED CHICKEN
This tops the list of family requests for dinner. The chicken is moist, flavorful and nicely browned. I alternate using bone-in chicken breasts or skinned and boned breasts.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Pour butter into two 13-in. x 9-in. baking pans. Pour 2 cups buttermilk into a shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans. , Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken.
Nutrition Facts : Calories 425 calories, Fat 18g fat (9g saturated fat), Cholesterol 126mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein.
THREE-INGREDIENT BAKED CHICKEN BREASTS
I use this as a basic baked chicken recipe when another recipe calls for cooked chicken. Works great for everything and is super customizable. Sometimes I use garlic salt or other seasonings, depending on what I'm using it for.
Provided by Jennifer Jones
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
- Stir 1/4 cup melted butter and salt together in a bowl.
- Arrange chicken in the baking dish. Brush butter mixture onto the chicken until thoroughly coated, pouring any extra over the chicken.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 227.1 calories, Cholesterol 95.1 mg, Fat 14.2 g, Protein 23.7 g, SaturatedFat 8.1 g, Sodium 719.3 mg
EASY BUTTER CHICKEN
This simple but impressive recipe produces succulent chicken that is perfect for any sauce or just the pan drippings poured over top. Enjoy!
Provided by Alison
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Season the chicken with salt, pepper and tarragon; drizzle with lemon juice. Set aside.
- Place an oven proof skillet or Dutch oven over medium heat and melt the butter. Place the chicken in the dish, turning to coat both sides. Cover the chicken with a sheet of parchment paper, and then cover with a lid.
- Bake in the preheated oven for 10 to 15 minutes, or until chicken is cooked through.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 0.5 g, Cholesterol 97.7 mg, Fat 14.4 g, Protein 24.8 g, SaturatedFat 8.1 g, Sodium 140.5 mg, Sugar 0.1 g
BUTTER BAKED CHICKEN
This great recipe is from the Lubbock Christian U. Associates 1975 cookbook. (It was submitted by Joan Rigney.)
Provided by Nov30mom
Categories Chicken Breast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425.
- Dip chicken in milk, then roll in seasoned flour.
- Melt butter in 9 x 13 baking dish.
- Place chicken, skin side down, in butter.
- Cook 30 minutes.
- Mix water, remaining milk and soup together.
- Turn chicken and pour soup mixture over it.
- Bake 30 minutes more.
- Remove chicken and stir gravy.
SO SIMPLE BUTTER BAKED CHICKEN
This is a very simple recipe and it tastes great. The chicken will be so tender and tasty, just one touch it will fall apart. Enjoy! **I am one of those cooks that cooks by feel so please make any adjustments that you need to.
Provided by MAMACITA MEMEA
Categories Very Low Carbs
Time 5h15m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Rinse Chicken and put into a pan.
- Rub season salt,pepper and garlic salt on chicken (chicken should be well seasoned).
- Melt 1/2 stick of butter and pour all over chicken (make sure it is all over the chicken).
- Sprinkle Flour over chicken (just a little not a lot).
- Cut onions into onion ring circles and place on top and sides of chicken.
- Cut green pepper and place on top and around chicken Cover with Aluminum Foil (tightly).
- Put it into oven and bake at 325 degrees for 4 to 5 hours (depending on your oven.).
BUTTER CHICKEN
Also known in India as Murgh Makhani, chicken thighs seasoned with fragrant spices get simmered in a creamy, buttery sauce until tender. Typically made with yogurt, this version uses blended cashews for added flavor and creaminess!
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Place the cashews in a small heatproof bowl. Cover with boiling water and let soak 30 minutes, then drain.
- Meanwhile, season the chicken with salt, pepper, 1 teaspoon garam masala and 1/2 teaspoon turmeric. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate.
- Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot. Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and remaining 1/2 teaspoon turmeric; cook, stirring and scraping the pot, until the spices are toasted, about 30 seconds.
- Add the tomatoes and tomato paste to the pot. Cook, stirring, until the tomatoes break down, 4 to 5 minutes. Transfer the onion-tomato mixture to a blender (reserve the pot). Add the soaked cashews and 1 1/4 cups water and puree until smooth. Pour the sauce into the reserved pot.
- Return the chicken and any juices from the plate to the pot. Reduce the heat to medium low, cover and simmer, stirring occasionally to prevent sticking, until the chicken is tender, about 40 minutes.
- Stir in the heavy cream, butter, sugar and remaining 1/2 teaspoon garam masala. Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro.
FAMOUS BUTTER CHICKEN
Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. This chicken is really tender, moist and delicious! A real favorite in my household.
Provided by MarieRynr
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375*F.
- 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 the chicken is no longer pink and the juices run clear.
BAKED BUTTERED CHICKEN DRUMSTICKS
Make and share this Baked Buttered Chicken Drumsticks recipe from Food.com.
Provided by mailbelle
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack at the center of the oven and preheat to 400°.
- Pat the chicken dry using paper towels. Place the drumsticks into a shallow pan in a single layer. Season lightly with salt.
- In a small saucepan set over medium heat, melt the butter and stir in the scallions, thyme, tarragon, garlic salt, and lemon juice.
- Pour the herbed butter over the chicken, and bake, basting occasionally with the pan juice until the chicken is fork tender and cooked through, about 40 minutes. Remove from the oven and serve hot.
Nutrition Facts : Calories 442.9, Fat 35.7, SaturatedFat 18.1, Cholesterol 179.3, Sodium 285.9, Carbohydrate 1.1, Fiber 0.3, Sugar 0.3, Protein 28.6
BUTTER CHICKEN
A lovely combination of spices and the chicken is beautifully tender and moist. This was a recipe from a supermaket promotion, which I have slightly adapted to my own tastes. Very rich, so we do not have it too often! Served over rice and with a fresh salad to counteract the richness. A few have commented that they were not so fond of the cinnamon in this dish, and so another spice combination that is good is to leave out the cinnamon and ginger and replace with 1 teaspoon each of nutmeg and cumin.
Provided by Tansy1308
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion and garlic in butter.
- Slice chicken breasts into bite sized pieces.
- Combine spices and salt and toss chicken pieces until well coated.
- Saute the chicken each side until golden brown.
- Stir in the cream and tomato paste.
- Cover pan and simmer for about 10 minutes until cooked through.
- Sprinkle with garam masala.
Nutrition Facts : Calories 351.9, Fat 29.2, SaturatedFat 15.9, Cholesterol 122.8, Sodium 739, Carbohydrate 6.4, Fiber 1.4, Sugar 1.8, Protein 16.8
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