Sentences with phrase «about butter chicken»

Not exact matches

I mean, butter chicken is all about the sauce, right?

2 poussins (baby chickens) or Cornish hens, about 1 1/2 pounds each 1 fresh black truffle, about 1 ounce, or 1 ounce grated truffle in olive oil [see Chef's Note] 2 tablespoons unsalted butter, room temperature 1 tablespoon unsalted butter, melted Gray salt and freshly ground black pepper, to taste

FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves

Lately Pierre has been lamenting AGAIN (see my posts on Moghlai Murgh, Beef Madras, Balti Butter Chicken, Prawns in coconut gravy & Grilled Broiled Prawns) about lack of haute Indian cuisine in Clermont - Ferrand (or more generally, France) and yearning for his luscious, lip smacking favourite restaurant, the Shahi Maharani in Singapore.

Butter chicken is a staple meal in our house (using yogurt), it's also something we dearly miss about living in the city (we lived really close to an Indian restaurant).

1 whole bone - in turkey breast (about 5 lb) 1 lemon, sliced 1 sm navel orange, sliced 10 leaves fresh sage 3 c reduced - sodium chicken broth 2 Tbsp olive oil 2 Tbsp all - purpose flour 1 Tbsp unsalted butter

12 — 14 lb whole turkey, fresh or frozen and thawed 4 Tbsp olive oil 8 c chopped onions (about 3 lg) 1 c chopped celery (about 3 lg ribs) 2 1/2 tsp poultry seasoning 2 c dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut into cubes (about 9 c) and lightly toasted 3/4 c chopped fresh flat - leaf parsley 1/4 c unsalted butter, melted 1/4 c all - purpose flour

Zoe Burnett / BuzzFeed Chopped Chicken Sesame Noodle Bowls Make a big batch of this sesame sauce — made with sesame oil, rice vinegar, garlic, ginger, and peanut butter — and use it to dress just about...

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

1 Tbsp butter 1 sm onion, chopped 1 med potato (such as red or Yukon gold), peeled and cut into 1/2» dice (about 3/4 c) 3 c water, divided 2 c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «milked» 1 tsp salt 3 Tbsp chopped fresh basil, chives, or parsley (optional)

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

Add the butter and gnocchi to a warm sauté pan, heat through and deglaze with about a quarter cup of chicken stock.

Add 2 tablespoon of the butter and 3 tablespoons of olive oil and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.

Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot SaltedChicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Saltedchicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Saltedchicken stock 2 tablespoons Cabot Salted Butter

12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground

4 bone - in pork chops, about 1 inch think fresh ground salt and pepper 1 cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream

Salad with romaine or butter lettuce, sliced cucumbers and peppers and 1 red container (4 ounces) of grilled / roasted chicken with 1 orange container (about 2 tablespoons) of homemade dressing (made with extra virgin olive oil, white balsamic vinegar, garlic, onion, pepper and oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece of fruit

Make Grits 1 1/2 cups grits or corn meal, white or yellow 3 cups chicken broth, low sodium 3 cups milk 4 tablespoons butter 1 cup grated sharp cheddar (about 3 ounces) 3/4 cup grated parmesan

In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes.

2 1/2 pounds stew meat 1 rounded tablespoon grill seasoning 2 teaspoons turmeric 2 teaspoons cumin 1 1/2 teaspoons coriander 1 teaspoon paprika 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 3 tablespoons extra-virgin olive oil 2 medium onions, thinly sliced 3 cloves garlic, chopped 20 to 24 pitted dates, halved, about 1 cup 1 quart chicken stock 2 tablespoons butter 3 tablespoons pine nuts 2 cups couscous 4 scallions, chopped

8 ounce package sharp cheddar, shredded 1/4 cup flour plus 2 tablespoons, divided 1/2 pounds (about two large) russet potatoes 1 tablespoon butter 2 carrots, peeled and diced 1 onion, diced 2 teaspoons salt 1/2 teaspoon garlic powder 1 teaspoon onion powder 1 pound ground bison (ground beef works too) 3 cups chicken broth 1 (12 ounce) bottle beer 1 teaspoon dried parsley 2 cups milk 1/4 cup sour cream 1/4 cup jarred jalapenos, diced 2 tablespoons liquid from jalapeño jar 1/2 pound crispy cooked bacon, chopped 1.

Sometimes I use this simple recipe (but always with ghee butter... and fresh coriander before serving), sometimes I add carrots, potatoes, lamb ribs, chicken,... There is nothing bland about this dish if you cook it right, and use a good curry and stock.

I use about 2 -3 TBS of chicken fat and sometimes some additional butter to sauté 2 medium onions and then sauté or broil the livers and add 2 large or extra large hard boiled eggs.

Roasted tomatoes (about 3 - 4 lbs) 2 tbl olive oil 1 tbl sea salt Ground black pepper 1 large onion, diced 4 cloves garlic, minced 1 tbl butter 1/2 tsp of red pepper flakes 2 c of chopped fresh basil 1 tsp of dried thyme 1 tsp of Rosemary 1 qt of chicken stock or vegetable stock (vegetarian option)

Ingredients 2 tablespoons unsalted butter 1 pound boneless, skinless chicken breasts (about 2 - 3) Sea salt Paprika 1 clove garlic, thinly sliced 1 pint assorted cherry tomatoes (I used mostly orange) 1 teaspoon sugar 1/4 cup chicken stock 1 tablespoon fresh basil 1/4 pound fresh mozzarella

Ingredients: 2 T butter 1 medium onion 4 C homemade stock, chicken or vegetable 8 or 10 white button mushrooms 2 T long - grain white rice 1 t salt, less if using canned stock 1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground black pepper Garnish with thinly sliced sorrel.

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.

ingredients BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15 pounds) 1 small red onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds thick cut bacon (about 25 slices) 1 and 1/2 cups organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black pepper

Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.

For the Beurre Rouge: Whisk the butter and chicken stock into the remaining cranberries and cook until reduced to a loose glaze, about 2 - 3 minutes season with salt and pepper.

Remove chicken to a platter and add remaining butter and whisk for about a minute.

Cheesy Chicken Breasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakinChicken Breasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakinchicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a baking dish.

Carmelized shallots in butter, a broccoli crown, cut up the florets and the stem too, added it to the mix, then poured in the chicken stock (that is what I had) and then cooked for about 10 minutes.

1 (3.5 - ounce) bag boil - in - bag brown rice (such as Uncle Ben's) 2 Tablespoons butter, divided 1 pound good pork chops or chicken breast cutlets (about 4 cutlets) 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 1 cup refrigerated apple cider [Cider, not apple juice.]

Bone broth — homemade chicken stock or beef stock Naturally fermented foods — kefir, yogurt, sauerkraut, pickles (we're talking about foods fermented in salt and / or whey, not made with vinegar) Healthy fats — grass - fed butter, cream, tallow, lard and coconut oil Grass - fed meats — ground up, pureed or pre-chewed Cooked fruits and vegetables — should always be cooked in and / or served with good fats

2 tablespoons oil (ghee / butter / lard) 1 medium onion, diced 2 cloves garlic, minced 2 pounds zucchini, rinsed and diced 1 medium potato (I used Yukon gold, about 1.5 cups small dice) 1 tablespoon curry powder 3 - 4 cups chicken / vegetable stock 1 cup frozen chopped spinach (or equivalent fresh) 1 teaspoon sea salt (or to taste) Pepper

4 tablespoons butter (divided use) 4 tablespoons vegetable oil (divided use) 2 pounds boneless pork, thinly sliced and cut into long strips about 1 / 2 - inch wide 3 medium onions, sliced thinly (crosswise) and separated into rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico chile powder (medium - hot or hot, to taste) 1 green bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 red bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 yellow bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 2 to 3 hot green peppers (jalapeños or serranos), cut crosswise into small rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf

I don't think you can go wrong with a roast chicken - buy a small chicken, rub with butter, salt, pepper, squeeze over some lemon juice and roast at about 200 degrees for 20 mins per 500g plus another half an hour.

Swiss Chard, Sausage, Apple, and Dried Plum Stuffing: 12 ounces pitted dried California plums, about 20, halved 1/2 cup dry white wine 1 (1 - pound) loaf sourdough bread, cut into 1 - inch pieces 1/4 cup plus 1 tablespoon olive oil 12 ounces Italian sausage, casings removed, crumbled 2 Granny Smith apples, cored, cut into 1 / 2 - inch pieces 1 large yellow onion, chopped 8 green Swiss chard leaves, about 12 ounces, ends trimmed, leaves coarsely chopped 4 tablespoons unsalted butter, softened 2 tablespoons chopped fresh sage leaves 1 tablespoon chopped fresh thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup chicken stock

1 whole chicken, about 4 pounds 1 large onion, roughly diced 3 cloves fresh garlic, crushed (or pressed) 3 stalks of celery, chopped 3 large carrots chopped 1 can sweet corn 1 can green beans 2 sprigs fresh rosemary 1 tablespoon fresh thyme 2 bay leaves water salt and pepper chicken stock / broth 1 stick of unsalted butter about 1/4 cup of flour 1 cup fresh grated Parmesan cheese (not that dust from the green can) 1 1/2 cups of bow - tie pasta or cheese tortellini (uncooked) About a cup of heavy cream Canolabout 4 pounds 1 large onion, roughly diced 3 cloves fresh garlic, crushed (or pressed) 3 stalks of celery, chopped 3 large carrots chopped 1 can sweet corn 1 can green beans 2 sprigs fresh rosemary 1 tablespoon fresh thyme 2 bay leaves water salt and pepper chicken stock / broth 1 stick of unsalted butter about 1/4 cup of flour 1 cup fresh grated Parmesan cheese (not that dust from the green can) 1 1/2 cups of bow - tie pasta or cheese tortellini (uncooked) About a cup of heavy cream Canolabout 1/4 cup of flour 1 cup fresh grated Parmesan cheese (not that dust from the green can) 1 1/2 cups of bow - tie pasta or cheese tortellini (uncooked) About a cup of heavy cream CanolAbout a cup of heavy cream Canola oil

Roast chicken, brushing with butter after 15 minutes, until skin is light golden brown and taut, about 30 minutes.

3 tablespoons vegetable oil 3/4 cup sugar (white or brown) 1 chicken, cut up (about 2 1/2 to 3 pounds), or substitute goat meat or beef 1 onion, chopped 1 clove garlic, minced 1 1/2 cup pigeon peas, soaked overnight, or substitute black - eyed peas 2 cups rice (not instant) 3 cups water 1 cup coconut milk (not sweetened coconut cream) 2 cups cubed fresh hubbard squash 2 carrots, chopped 1/4 cup chopped parsley 1 teaspoon dried thyme 1 bunch scallions or green onion, chopped including the greens 1 Congo pepper (habanero), seeds and stems removed, minced 1/4 cup ketchup 3 tablespoons butter

Braised Radish From Rachael Ray and the Food Network 2 bunches radishes, about 1 pound, trimmed of tops and roots 1 1/2 cups chicken stock 2 tablespoons butter, cut into bits 1 large shallot, thinly... Continued

6 ounces Cabot Sharp Cheddar or Cabot Garlic & Herb Cheddar, grated (about 1 1/2 cups) 1 1/2 cups fresh bread crumbs (about 3 slices firm white bread) 2 tablespoons Cabot Salted Butter 2 cups chopped onions 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves, crumbled 1/4 teaspoon ground black pepper 2 pounds dry - fleshed winter squash, such as Buttercup, Hubbard or Kabocha, peeled and seeded 3/4 - 1 cup chicken broth

2 Tbsp (1/4 stick) butter 1 cup chopped onion 2 small celery stalks, chopped 1 medium leek, sliced (white and pale green parts only) 1 large garlic clove, chopped 1 1/2 pounds red - skinned sweet potatoes (yams), peeled, cut into 1 - inch pieces (about 5 cups) 4 cups chicken stock (or vegetable stock) 1 cinnamon stick 1/4 tsp ground nutmeg 1 1/2 cups half and half 1 Tbsp honey

1 teaspoon smoked paprika 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 each 3/4 ″ thick boneless sirloin leg lamb chops (about 1 1/2 pounds) 1 tablespoon olive oil 3/4 cup dry Riesling wine 2 shallots, minced 1/2 cup reduced - sodium chicken broth 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme) 1 1/2 cups seedless California grapes, rinsed 1 tablespoon unsalted butter

I've learned a thing or two about stuffing over the years, and the one thing I've taken away each year, is that you can never underestimate the power of butter, or a little bit of chicken stock.

1 Medium / large or 2 small winter squash (about 4 cups cooked squash) 2 Tablespoons olive oil Kosher or sea salt 1 Cup Bluebird Emmer Farro 3 Cups apple cider 3 Cups chicken broth (or vegetable broth) 4 Tablespoons butter, bacon fat, or olive oil 2 Leeks 1/2 Teaspoon dried thyme 1/2 Teaspoon celery seed 1 Tablespoon apple cider vinegar 1 Apple, cut in roughly 1/4» cubes 2 Tablespoons brown sugar * Optional: Sour cream to garnish

In a skillet over medium high heat, melt 2 Tablespoons of butter then add chicken and sauté until chicken is done, took me about 10 minutes.

1 cup of cracked wheat (soak in water about 30 mins) 1 potato 2 to 3 big pieces of boneless chicken 1 clove of garlic, chopped 1/2 teaspoon of black pepper (optional) pinch of salt (unsuitable for younger babies — read more here) 2 cups (16 fl oz) of milk 1 cup (8 fl oz) of water 1 tablespoon of butter