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.
EASY GARLIC CHICKEN
Baked chicken breasts coated with garlic/butter 'sauce' and bread crumbs.
Provided by K Grecco
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs.
- Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 40.4 g, Cholesterol 129.3 mg, Fat 16.5 g, Fiber 2.5 g, Protein 47 g, SaturatedFat 8.5 g, Sodium 588.5 mg, Sugar 3.4 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.
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.).
GARLIC CHICKEN
Chicken with a garlic marinade.
Provided by thebrowngirls
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 190 C/ 375 F/gas 5. Lightly grease an ovenproof dish.
- Soften the butter with a wooden spoon. Chop or crush garlic into the butter. Add the herbs, a good squeeze of lemon juice and a pinch of salt. Mix well.
- Slash each breast diagonally three times with a sharp knife. Fill cuts with garlic butter. Place in the dish.
- Bake for 20 minutes, till cooked. The chicken should be white, with no sign of pink meat. Serve with lemon quarters.
INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)
Delicious Indian butter chicken at home. It is so flavorful and easy to prepare. Add your favorite veggies to make it a complete meal. The entire family loves it. Serve over warm basmati rice along with some naan bread.
Provided by RFalgout
Categories World Cuisine Recipes Asian Indian
Time 1h8m
Yield 4
Number Of Ingredients 18
Steps:
- Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
- Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
- Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.
- Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
- Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
- Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.
Nutrition Facts : Calories 552 calories, Carbohydrate 22 g, Cholesterol 142 mg, Fat 38 g, Fiber 4 g, Protein 33.2 g, SaturatedFat 15.7 g, Sodium 541.7 mg, Sugar 7.4 g
BUTTER CHICKEN
Cracker-crumb breaded baked chicken...got this recipe online and tried it tonight. The chicken comes out moist and juicy.
Provided by AZPARZYCH
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven 375 degrees.
- Beat eggs in a shallow dish and crush crackers into a separate dish (I used a storage bag).
- Add garlic salt and pepper to cracker crumbs and mix.
- Dip chicken in egg wash and then coat in cracker crumbs.
- Place chicken in a 9x13 baking dish.
- Cut butter into chunks and arrange around chicken.
- Bake for 40 minutes or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 582.3, Fat 34.9, SaturatedFat 17.5, Cholesterol 305.1, Sodium 642.5, Carbohydrate 9.9, Fiber 0.4, Sugar 1.3, Protein 54.6
GARLIC-BROWN SUGAR CHICKEN BREASTS
A tasty and simple dish of brown sugar chicken breasts.
Provided by apridmore1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and lightly coat with cooking spray.
- Combine oil and garlic in a small saucepan over medium heat; saute until fragrant, about 2 minutes. Reduce heat, add brown sugar, and stir until liquid, about 3 minutes.
- Lay chicken breasts in the prepared baking dish and pour brown sugar sauce over top. Sprinkle with black pepper.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 498.5 calories, Carbohydrate 28.5 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.2 g, Protein 45.3 g, SaturatedFat 4.7 g, Sodium 115.8 mg, Sugar 26.7 g
GARLIC BUTTER AND BRIE CHICKEN
This is very easy and the garlic butter gives it the most delicious aroma while it's cooking. I hope you enjoy it, too! Goes equally well with hot vegetables, salad or pasta dishes.
Provided by NotQuiteVegetarian
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Turn oven on to around 200 degrees celsius.
- Line baking tray with baking paper.
- Make approx 3 inch cut in thick side of chicken fillets to make a pocket, but don't cut right through.
- Fill pockets with brie.
- Pour breadcrumbs/cornflake crumbs onto a plate.
- Roll chicken in crumbs until coated - it doesn't have to be perfect, a few missed bits won't hurt.
- Place crumbed chicken onto baking paper on baking tray.
- Put 4 teaspoons of garlic butter onto each chicken fillet, or more if you like.
- Bake for 20 - 30 minutes, depending on the thickness of the fillets.
GARAM MASALA BUTTER CHICKEN
The Australian Women's Weekly version of this classic curry. Can easily be halved. Make this a day ahead to let the curry flavours develop, serve with saffron rice and chapatis. I'm not a fan of dark meat so I normally make my butter chicken with breast meat, diced.
Provided by currybunny
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken, garlic, spices and yoghurt in a large bowl, cover and refrigerate 3 hours or overnight.
- Melt butter in large saucepan or wok; cook chicken mixture, stirring, about 10 minutes or til chicken browns slightly.
- Add vinegar, paste, puree, stock, cardamom and cinnamon stick; bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes or til chicken is cooked through.
- Add cream, stir until heated through; stir in cilantro just before serving.
Nutrition Facts : Calories 453.5, Fat 28.3, SaturatedFat 14.8, Cholesterol 222.1, Sodium 320.3, Carbohydrate 9.2, Fiber 1.5, Sugar 4.2, Protein 40.2
SALMON WITH GARLIC-BUTTER SAUCE
This is a light baked salmon dish that serves two quickly and easily for a perfect weeknight meal. Serve with salad or potatoes.
Provided by Steph W
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place butter in a microwave-safe bowl and melt in the microwave, about 30 seconds. Add crushed garlic to butter and stir. Season sauce with salt, pepper, and oregano.
- Place salmon fillets on a large sheet of aluminum foil and pour sauce on top. Wrap tightly to enclose; place on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 496 calories, Carbohydrate 2.3 g, Cholesterol 146.7 mg, Fat 45.2 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 23.8 g, Sodium 375.1 mg, Sugar 0.1 g
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