';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.';
INGREDIENTS:
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
DIRECTIONS:
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.Can i know the recipe for butter chicken?
Butter Chicken Recipe
2 to 3 tablespoons of butter
1 onion
录 teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
陆 teaspoon of ground turmeric
1 to 2 teaspoons of chilli powder
1 tablespoon of coriander
400 grams / 14 oz of skinless, boneless chicken thighs or breasts
录 to 陆 cup ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
陆 cup of unsweetened yoghurt
With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and saut茅 over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and saut茅 stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.
(Serves 4 to 6)Can i know the recipe for butter chicken?
butter + whole garam masala + ginger garlic paste + red chilli paste + tomato puree + cashewnut pate + kasoori methi + reduction upto 23% + shredded tandoori chicken. Garnished with cream
Yes,but then I would have to kill you(kidding) marinate the chicken in melted butter, with a little garlic and pepper, then stuff the bird with bread crumbs or stuffing,along with some onions, then bake it!
BUTTER CHICKEN
onions (1 or 2)
ripe tomatoes (2 whole or 1 medium can)
ginger paste (1 tsp or to taste)
garlic paste (1/2 tblsp or to taste)
plain yogurt (1 8 oz container)
salt and pepper
red chili powder (1/3 tsp or to taste)
allspice (1/4 tsp or to taste)
coriander powder (1/2 tsp or to taste)
soybean oil (2 tblsp)
boneless chicken breasts (1-2 lbs, as required
butter (4 tblsp)
cream (1/2 cup)
fresh coriander
All ingredients quantities are only suggestions. Use as much or as little as you require to suit your tastes, and to fit the appetites of those you are serving. Adjust accordingly, and feel free to experiment and create your own version.
Marinade the chicken with a combination of oil, yogurt, chili powder, and allspice. Set aside in refrigerator for several hours. In a grinder or food processor, combine onion, tomatoes, ginger and garlic paste (You may substitute fresh garlic and peeled fresh ginger).
Heat oil in a pan add this mixture to the hot oil. Saute until oil separates. Add chili powder, allspice, coriander powder, and mix well. Add the chicken pieces and cook until they are semi done. Cover and simmer over medium-low heat for a few minutes.
Remove from heat and pour in cream. Stir. Garnish with butter and fresh coriander.
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