Creamy Lemon Butter Chicken Recipe By Tasty

Steps:

• Heat a large pan over medium heat. Add the chicken and cook until no longer pink inside. Remove from the pan and set aside.
• Give the pan a quick wipe with a paper towel
• Melt the butter in the pan. Fry the onion and garlic until softened, 3-5 minutes.
• Add the lemon zest and juice. Give the mixture a quick stir and add chili flakes and thyme. Stir in the water and double cream. Add the spinach and cook for about a minute, until wilted.
• Return the chicken to the pan and add the pasta. Stir and cook until the pasta is al dente.
• Mix in the Parmesan. Remove the pan from the heat.
• Serve with more Parmesan, if desired.
• Enjoy!

Steps:

• On a cutting board, cut the chicken breasts in half, widthwise.
• Lay chicken flat and season both sides with salt and pepper.
• Gently coat the chicken pieces in the flour, shaking off any excess.
• Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
• Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
• Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
• Remove the chicken from the skillet and set aside.
• Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
• Add the rest of the stock and the cream and stir.
• Season with salt and pepper, and add the lemon juice.
• Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
• Spoon the sauce over the chicken.
• Remove from heat. Sauce will thicken as it cools.
• Serve with parsley and extra sauce.
• Enjoy!

Steps:

• Make the garam masala: Add the bay leaf, cinnamon stick, cloves, cardamom pods, blcak peppercorns, cumin seeds, coriander seeds, and nutmeg to a medium skillet. Toast over medium heat for 1-2 minutes, until fragrant, but not burnt. Transfer the toasted spices to a plate and let cool.
• Transfer the spices to an electric spice grinder or mortar and pestle and grind into a fine powder. The garam masala will keep in an airtight container in a cool, dark place for several months.
• Make the ginger-garlic paste: Add the ginger, garlic, oil, and salt to a small food processor or blender and process into a smooth paste, scraping down the sides of the processor as needed.
• Marinate the chicken: In a large bowl, whisk together the 2 tablespoons ginger-garlic paste, 2 teaspoons garam masala, the turmeric, ground cumin, ground coriander, salt, lemon juice, Kashmiri red chile powder, and Greek yogurt until well combined. Add the chicken and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 3 hours, but ideally overnight.
• Add the wooden skewers to a large baking dish. Cover with enough water to completely submerge, then soak for at least 1 hour.
• When ready to cook the chicken, arrange an oven rack in the highest position. Turn the oven to broil on high. Set a wire rack over a rimmed baking sheet.
• Thread the chicken onto wooden skewers and set on the wire rack, spacing evenly. Broil for 15 minutes, until evenly browned and cooked through, turning the skewers every 5 minutes to ensure even cooking. Let cool slightly before removing chicken from the skewers. Set aside.
• While the chicken cooks, make the gravy: In a large, high-walled skillet, melt together the butter and the olive oil over medium heat. Add the cumin seeds, cardamom pod, bay leaf, cloves, green chiles, and turmeric and sauté for 1 minute, until fragrant. Add the onion and cook for about 5 minutes, until lightly browned. Add 2 tablespoons ginger-garlic paste and cook for another minute, until fragrant. Add the ground cumin, Kashmiri red chile powder, ground coriander, and 1½ teaspoons of garam masala and stir for 1 minute, until well combined.
• Add the crushed tomatoes, cashews, and a pinch of salt and cook, stirring often, for 10-15 minutes, until the tomatoes are a deeper, dark red color and the cashews are soft.
• Transfer the tomato mixture to a high-powered blender. Add ½ cup water and blend until completely smooth, adding up to ½ cup more water if needed. If your blender is not high-powered, strain the gravy through a fine-mesh sieve after blending for a smoother texture.
• Wipe the pan clean, then return the gravy to the pan. Add the remaining 3 tablespoons of butter, the sugar, and the cooked chicken. Cover and cook over low heat for 10 minutes, until the chicken is warmed through. Stir in the heavy cream and fenugreek and season with more salt to taste.
• Garnish the butter chicken with cilantro and serve with your choice of basmati rice, onion kulcha, naan, roti, or paratha.
• Enjoy!

Steps:

• Season chicken thighs with salt, pepper, and paprika.
• Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
• Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
• Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
• Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
• Enjoy!

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!

Steps:

• Preheat oven to 400°F (200°C).
• Heat 1 tablespoon of coconut oil in a large ovenproof skillet over high heat.
• Liberally season both sides of the chicken breasts with salt and pepper before transferring to the hot skillet.
• Sear the chicken 2-3 minutes per side, just until it develops a golden-brown color.
• Remove the chicken from the pan and set aside. Allow the pan to cool slightly before heating the remaining 1 tablespoon of oil over medium heat.
• Toss in the garlic and sautée until fragrant, about 30 seconds.
• Pour in the chicken broth, yogurt, lemon juice, and oregano and stir until the mixture is smooth.
• Let the mixture reduce for a few minutes until it has thickened.
• Pour in the spinach and sprinkle over another pinch of salt. Let the greens wilt down, stirring occasionally.
• Place the chicken breasts back into the pan and transfer the pan to the oven.
• Bake for 15 minutes or until the chicken is fully cooked.
• Serve chicken on a bed of the wilted spinach and top with a drizzle of the creamy sauce.
• Enjoy!

Steps:

• Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
• Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
• In a medium-sized saucepan heat the oil to 325˚F (170°C),
• Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
• In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
• Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
• Add the chicken to the frying pan and coat with the lemon sauce.
• Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
• Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
• Enjoy!

Steps:

• Preheat oven to 400 degrees F.
• Season chicken thighs with paprika, salt and pepper, to taste.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
• Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
• Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
• Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
• Serve immediately.