Buffalo chicken dip is to die for.
8 oz of cream cheese, softened
mix in:
16 oz of bleu cheese dressing
(don't get the cheap stuff - go to the refrigerated section - non-chunky. Marie's is popular around here, but don't know where you are located.)
8 oz of hot sauce
(this really depends on your taste. I use Franks, but if you are using really hot stuff, use half the amount, and if you don't like really spicy, go even less. I recommend that you add a little bit, taste it, then add more until it suites your taste.)
5 shredded chicken breasts (already cooked).
Mix it all together, and scoop it onto crackers or chips. Ritz crackers and Ritz chips are awesome. Modify according to taste. I tend to go heavy on the chicken, lighter on the dressing and hot sauce. Really easy, really tasty, and a big hit with guests.
Oh yeah, I really don't like bleu cheese dressing, but I love this recipe.Anybody have a good recipe for shredded chicken.?
The best would be to roast the chicken, that way you retain the flavor of the chicken. Boiling or steaming will result in losing the flavor of the bird to the cooking water or steam. Try not to over-cook also, this way it will stay moist and not become dry and too firm making the meat stringy. Then proceed to shred and use in your recipe of choice. Hope this helpsAnybody have a good recipe for shredded chicken.?
It is easy. All you have to do is cook, steam, boil or roast your chicken. When coolish, just take a couple of forks and 'tear' it into little shreds. (You can even use your fingers to do the 'shredding'. Works great!
You can then use your chicken for chicken enchilades, chicken tacos, chicken and rice casserole, soup, for wraps, or chicken salad or quesadillas, for example. anything that calls for chicken that you don't want cubed or sliced.
'What's for dinner :%26gt;)
BBQ sauce and shredded chicken on bun....shredded chicken, salad dressing, pickle relish and chopped eggs, raisins on wheat bread...shredded chicken, thickly shredded, spaghetti sauce, simmered....topping for spaghetti
Saute with a jar of chipotle slasa, shredded four cheeses, shredded fresh lettuce, diced jalepenos and some corn tortillas to wrap it in. Quick and yummy.
cook it in the crock pot with some chicken broth. It will turn out perfect. Put about 4 to 6 large breasts in, and put it on low for about 4 hours.....it will be fantastic, I just did it recently to make chicken enchiladas,,and it was delicious. The chicken was shredded and moist. After the chicken is done, you can put it in a pan on the stove and simmer it in a sauce that you like: BBQ, salsa, depending on what flavor you like.
Easy Enchiladas
3-4 breast halves, shredded
1 8 oz pkg cream cheese or neufchatel
1 can chopped green chilies
1 pkg small flour tortillas
1 can green enchilada sauce
Shredded Cheddar or Monterey Jack
Boil the heck out of the chicken, until it shreds easily with 2 forks, place chicken and cream cheese back in empty pan and stir in chilies. Put about 1/4 cup of mixture in tortilla and roll up tight. Place in greased 9x13 pan, (wlll make about 12-15) Pour green enchilada sauce over all and top with cheese. Bake until heated through and cheese melts. Good with Tabasco Chipotle Hot Sauce or Bufalo Chipotle Hot Sauce.
I dress my chicken in Caesar Dressing. Simple and great.
Enchiladas get a can of sauce, tortillas and some cheese. You are good to go all that's left is salad. Done deal!!!
Mix with cream of mushroom (or cream of chicken or cream of celery) soup and mayonaise in a crock pot for 4 hrs (high) 6 - 8 hours (slow). Serve on buns.
Note: Anticipate about 2# chicken, 1 std size can of soup (15oz,) and one 8 oz. jar mayonaise (I like Helmans when using this recipie).
Friday, January 8, 2010
Does anyone have a recipe for gluten free spicy orange chicken?
I miss pandas express food so much but esp the orange chicken that I want to learn to make my own now that I must be on a gluten free diet.thanks!Does anyone have a recipe for gluten free spicy orange chicken?
It's pretty hard to find specifc recipes like that that are already gluten free.
But would be easier and more affective to ';de-gluten'; a recipe
in other words - find whatever recipe you want and make it gluten free by substituting gluten free ingredients for the ones that contain gluten.
For Flour as a batter for the chicken - use either straight cornstarch or a GF dry pancake mix like Pamela's brand.
And make sure the soy sauce you are using if GF, braggs amino acids is OK.
Found these panda express recipes online - they need to be ';de glutened'; http://www.cdkitchen.com/recipes/recs/52鈥?/a>
http://www.recipezaar.com/Panda-Express-鈥?/a>
A note about eating out - Pei Wei %26amp; PF Changs both have Gluten Free menus and can fill that Chinese take out void.
Good luck.Does anyone have a recipe for gluten free spicy orange chicken?
2 pounds boneless, skinless chicken breasts, cut into 2'; cubes
1/2 cup flour (or organic wheat rice flour to be GF)
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce (or All Natural Bragg Liquid Aminos to be GF)
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water
Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Melt butter and pour into a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Bob's Red Mill makes a gluten-free all-purpose flour that can be substituted for regular flour in most recipes. It's a great product.
It's pretty hard to find specifc recipes like that that are already gluten free.
But would be easier and more affective to ';de-gluten'; a recipe
in other words - find whatever recipe you want and make it gluten free by substituting gluten free ingredients for the ones that contain gluten.
For Flour as a batter for the chicken - use either straight cornstarch or a GF dry pancake mix like Pamela's brand.
And make sure the soy sauce you are using if GF, braggs amino acids is OK.
Found these panda express recipes online - they need to be ';de glutened'; http://www.cdkitchen.com/recipes/recs/52鈥?/a>
http://www.recipezaar.com/Panda-Express-鈥?/a>
A note about eating out - Pei Wei %26amp; PF Changs both have Gluten Free menus and can fill that Chinese take out void.
Good luck.Does anyone have a recipe for gluten free spicy orange chicken?
2 pounds boneless, skinless chicken breasts, cut into 2'; cubes
1/2 cup flour (or organic wheat rice flour to be GF)
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce (or All Natural Bragg Liquid Aminos to be GF)
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water
Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Melt butter and pour into a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Bob's Red Mill makes a gluten-free all-purpose flour that can be substituted for regular flour in most recipes. It's a great product.
I have two chicken breasts and 4 chicken wings in the fridge, any recipe ideas?
I'm trying this recipe tonight:
http://allrecipes.com/Recipe/Savory-Back…
It looks easy enough. Just season the chicken and throw it on the grill. I can't vouch for how tasty it is though. I also have two chicken breasts in the the fridge, and just decided what I'd do with them a little while ago.I have two chicken breasts and 4 chicken wings in the fridge, any recipe ideas?
Cut the breasts in half to make 2 nice chunks out of each one. Then make this recipe... you will probably need to cut it in half for the quantity of chicken you have. It's wonderful, and I use the already-peeled garlic from the produce cooler.
Chicken with 40 Cloves of Garlic
3 whole heads of garlic, about 40 cloves
2 (3½ lb.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp. unsalted butter
2 Tbsp. good olive oil
3 Tbsp. Cognac, divided
1½ cups dry white wine (I’ve used chix broth before)
1 Tbsp. fresh thyme leaves (1 tsp. dry)
2 Tbsp. all-purpose flour
2 Tbsp. heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain and peel garlic; set aside.
Dry the chicken w/ paper towels. Season liberally w/ salt %26amp; pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn over w/ spatula or tongs; do not pierce skin w/ fork. If the fat is burning, turn heat down to medium. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches. Remove the last chicken to the plate. Add all the garlic cloves to the pot. Lower heat and sauté for 5-10 minutes, turning often until evenly browned. Add 2 Tbsp. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender.
Remove the chicken to a platter, cover w/ foil to keep warm. In a small bowl, whisk together ½ cup of the sauce and the flour, and then whisk this back into the sauce in the pot. Raise the heat, add the remaining Tbsp. of Cognac, and the cream. Boil for 3 minutes. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland. Pour the sauce and the garlic cloves over the chicken and serve hot.
Reheats well.
--Ina Garten, “Barefoot in Paris” cookbookI have two chicken breasts and 4 chicken wings in the fridge, any recipe ideas?
I'd try to do something where you can cut up the chicken and mix it together. My husband accidentally made this awesome bar-b-q chicken one day and it was sooooo good. You need your crockpot and either chicken broth or bullion cubes as well as 1/2 bottle of ranch salad dressing. There is no real measurement, just eyeball it and have enough liquid in the crockpot to cover the chicken. Cook it on high for about 5 hours. Shread it with two forks and stir bar-b-q sauce into it. serve it on kaiser rolls with pickles and maybe some potato salad or cole slaw.
It's really good and hardly any work involved.
This is my favorite chicken recipe
http://www.recipezaar.com/135753
Fried Chicken is easy
cut the breast in half with bone in tact so you have 4 little breast
season flour with lots of seasonings. dust chicken and fry until crispy
serve with mac n cheese or mached potatoes and a veggie
Home made chicken soup?
http://allrecipes.com/Recipe/Savory-Back…
It looks easy enough. Just season the chicken and throw it on the grill. I can't vouch for how tasty it is though. I also have two chicken breasts in the the fridge, and just decided what I'd do with them a little while ago.I have two chicken breasts and 4 chicken wings in the fridge, any recipe ideas?
Cut the breasts in half to make 2 nice chunks out of each one. Then make this recipe... you will probably need to cut it in half for the quantity of chicken you have. It's wonderful, and I use the already-peeled garlic from the produce cooler.
Chicken with 40 Cloves of Garlic
3 whole heads of garlic, about 40 cloves
2 (3½ lb.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp. unsalted butter
2 Tbsp. good olive oil
3 Tbsp. Cognac, divided
1½ cups dry white wine (I’ve used chix broth before)
1 Tbsp. fresh thyme leaves (1 tsp. dry)
2 Tbsp. all-purpose flour
2 Tbsp. heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain and peel garlic; set aside.
Dry the chicken w/ paper towels. Season liberally w/ salt %26amp; pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn over w/ spatula or tongs; do not pierce skin w/ fork. If the fat is burning, turn heat down to medium. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches. Remove the last chicken to the plate. Add all the garlic cloves to the pot. Lower heat and sauté for 5-10 minutes, turning often until evenly browned. Add 2 Tbsp. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender.
Remove the chicken to a platter, cover w/ foil to keep warm. In a small bowl, whisk together ½ cup of the sauce and the flour, and then whisk this back into the sauce in the pot. Raise the heat, add the remaining Tbsp. of Cognac, and the cream. Boil for 3 minutes. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland. Pour the sauce and the garlic cloves over the chicken and serve hot.
Reheats well.
--Ina Garten, “Barefoot in Paris” cookbookI have two chicken breasts and 4 chicken wings in the fridge, any recipe ideas?
I'd try to do something where you can cut up the chicken and mix it together. My husband accidentally made this awesome bar-b-q chicken one day and it was sooooo good. You need your crockpot and either chicken broth or bullion cubes as well as 1/2 bottle of ranch salad dressing. There is no real measurement, just eyeball it and have enough liquid in the crockpot to cover the chicken. Cook it on high for about 5 hours. Shread it with two forks and stir bar-b-q sauce into it. serve it on kaiser rolls with pickles and maybe some potato salad or cole slaw.
It's really good and hardly any work involved.
This is my favorite chicken recipe
http://www.recipezaar.com/135753
Fried Chicken is easy
cut the breast in half with bone in tact so you have 4 little breast
season flour with lots of seasonings. dust chicken and fry until crispy
serve with mac n cheese or mached potatoes and a veggie
Home made chicken soup?
Can i know the recipe for butter chicken?
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.';
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.beauty
';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.
Anyone have a good recipe for a chicken casserole ?
My husband, my son (14 months old) and I like this one a lot!! I have made it for dinner numerous times and have even made it when company has stopped by for dinner. No one has ever had a complaint. I hope you try it!! It's super easy and quick!
STOVE TOP庐 One-Dish Chicken Bake
1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
PREHEAT oven to 400掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with prepared stuffing.
BAKE 30 minutes or until chicken is cooked through.
Jazz It Up
Prepare as directed, topping chicken with 1 cup frozen mixed vegetables before covering with soup mixture. (I always use chopped frozen broccoli...about 1 1/2 cups...it's so yummy!!)
----------
Here's a great dessert if you need one too!
Cherry Pineapple Crumble
1 20oz. Can Crushed Pineapple (do NOT drain)
1 20oz. Can Cherry Pie Filling
1 Box White or Yellow Cake Mix
1 Stick Butter
1 鈥?1 陆 Cups Powdered Sugar
Warm Water
Preheat oven to 350 degrees. In a cake pan (8x13) spread crushed pineapple and juice. Spread cherry pie filling over pineapple. Sprinkle cake mix (dry) over fruit. Cut stick of butter into thin pats and top cake mix with pats of butter. Bake 30 minutes.
After the crumble comes out of the oven mix the powdered sugar with enough warm water to make a glaze. Pour glaze over the crumble. Best served at room temperature. Top with ice cream if desired.
Enjoy!!Anyone have a good recipe for a chicken casserole ?
Hot Chicken Salad Casserole
3 to 4 c. cooked chicken, cubed
1 - 8 ounce can sliced mushrooms
1 can cream of chicken soup
陆 tsp salt
陆 tsp black pepper
1 c. chopped celery
1/4 c. chopped pimiento
陆 c. chopped onion
3/4 c. mayonnaise
1 large can crunchy Chinese noodles
crushed potato chips
Combine all ingredients but potato chips in large mixing bowl - adding Chinese noodles last.
Spread evenly in lightly greased 9 X 13 baking dish.
Sprinkle crushed potato chips over top.
Bake for 20 to 25 minutes at 375 degrees.Anyone have a good recipe for a chicken casserole ?
chicken
1 can cream of chicken soup
1 tube biscuits
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup milk
mix everything except the biscuits together in casserole dish
place (unbaked) biscuits on top and bake according to directions on tube of biscuits
Cheesy Chicken Curry Casserole:
Prep: 15 min., Cook: 40 min., Stand: 5 min.
2 cups chopped cooked chicken
2 cups broccoli florets, cooked
1 (10 3/4-ounce) can cream of chicken soup
1 (8-ounce) container sour cream
1 cup (4 ounces) shredded Cheddar cheese
3/4 cup milk
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (optional)
1/2 cup fine, dry breadcrumbs
2 tablespoons butter or margarine, melted
Combine first 9 ingredients and red pepper, if desired. Spoon into a lightly greased 11- x 7-inch baking dish.
Bake at 350掳 for 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let casserole stand 5 minutes before serving.
Note: Freeze unbaked casserole, omitting breadcrumbs and butter, for up to 1 month, if desired. Allow to stand at room temperature 1 hour. Bake at 350掳 for 1 hour and 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let stand 5 minutes before serving.
Yield: Makes 6 servings
Here are a few
Bistro in a Pot
Source: oregonlive.com
Makes 4 servings
3 tablespoons extra-virgin olive oil
2 large garlic cloves, sliced
2 cups chopped leeks, white and green parts, washed and drained
1 pound skinless, boneless chicken breast, cut into bite-size pieces
1 cup thinly sliced small potatoes
1 1/2 cups baby carrots, quartered lengthwise
3 or 4 teaspoons dried lemon peel (see note)
2 tablespoons dried tarragon
1/2 cup water or vegetable broth
1 cup grated low-fat Jarlsberg cheese (4 ounces)
1 cup frozen peas, thawed
Minced fresh parsley, for garnish
In wok or large skillet with cover, heat olive oil over high heat until nearly smoking. Stir-fry garlic, leeks and chicken until golden brown and tender, about 5 minutes. Remove to a bowl. Add potatoes, carrots, lemon peel and tarragon to wok and stir-fry 5 minutes. Return leeks and chicken to wok. Add 1/2 cup water; stir quickly, cover tightly and steam 5 minutes.
Remove from heat, add cheese and peas; stir to combine. Garnish with parsley and serve immediately.
Chinese Cashew Chicken Casserole
1 to 2 tablespoons extra virgin olive oil
2 pounds boneless, skinless chicken, mix of white and dark meat, chunked
1 cup celery, finely chopped
1 cup grated carrots
1/2 cup green bell pepper, finely chopped
1 tablespoon chopped fresh tarragon (1 1/2 teaspoons dried)
Salt and pepper to taste
5 ounces Chinese noodles
1 can cream of mushroom soup
1/2 cup chicken broth
1 cup whole and broken cashew nuts
In a large skillet or chicken fryer over medium-high heat, heat the olive oil, then add the chicken chunks and cook just until browned slightly. Using a slotted spoon, remove the chicken from the pan and place in a large bowl. Add the celery, onion, carrot, green pepper and tarragon and gently toss to mix well. Season with salt and pepper to taste.
In a medium bowl, mix together the mushroom soup and chicken broth.
In a casserole dish large enough to hold the ingredients, place a layer of the Chinese noodles. Add one half of the chicken mixture, then pour 1/2 of the soup and broth mix evenly over the top. Top this with another layer of the noodles, the remaining chicken mixture and the rest of the soup and broth mix. Top with the cashews. Bake at 350 degrees F for about 45 minutes.
Chicken Tortilla Casserole
12 ounces boneless, skinless chicken breasts,
cut into bite-size pieces
1 cup (4 ounce) shredded Cheddar cheese
3/4 cup chopped onion
1 tablespoon butter
1 (15 ounce) can tomato sauce
2 (4 ounce) cans mild chopped green chiles
1 tablespoon chili powder
1 teaspoon cumin
1 cup sour cream
1 1/2 cups (6 ounces) shredded Monterey jack cheese, divided
5 (10-inch) flour tortillas
2 cups whole kernel corn, drained
Lightly grease a 2-quart casserole dish.
In a large skillet over medium heat, saut茅 chicken and onion in butter for 8 minutes, stirring occasionally.
Stir in tomato sauce, chiles, chili powder and cumin. Simmer over low heat for 15 minutes.
Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 cup of the Monterey jack cheese.
Place one tortilla in casserole dish; cover with 1/5 of the chicken mixture, 1/2 cup corn and 1/4 of the sour cream mixture. Repeat layers three more times. On top of last tortilla, place remaining chicken mixture and 1/2 cup Monterey Jack cheese. Bake at 375 degrees F for 35 minutes until light brown and bubbly.
Serves 8.
this recipe is really good- get penne pasta and mix it with shreded chicken or chicken breast cubes and add some boild broccoli and put any knd of cheese while its still hot add garlic salt for flavor
One of my favorites is broccoli chicken %26amp; rice.
1 lb chicken breasts (boneless %26amp; skinless)
3 cups of minute rice (uncooked)
1 can cream of mushroom soup
1 can cheddar cheese soup
1 box frozen chopped broccoli
2 cups shredded cheddar cheese (reserve 1 cup for top of casserole)
Boil chicken until done - about 30 minutes
Preheat oven to 350 degrees
Prepare Minute Rice according to package directions
Steam broccoli according to package directions
Allow chicken to cool and then shread.
Mix all ingredients in large bowl.
Pour into a 9x13 baking dish and smooth out. Top with remainder of the cheddar cheese.
Bake about 20-30 minutes or until bubbly and the cheese is melted.
This recipe is really easy and super yummy! Take a can of crescent rolls and roll out each one. Fill the middle with shredded chicken and shredded cheddar cheese. Roll up and place in the bottom of a casserole dish. Pour one cup of milk in the bottom of the casserole dish and top each crescent roll with cream of mushroom soup (use the whole can). Put in the oven at 350 for one hour! YUMMY!
STOVE TOP庐 One-Dish Chicken Bake
1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
PREHEAT oven to 400掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with prepared stuffing.
BAKE 30 minutes or until chicken is cooked through.
Jazz It Up
Prepare as directed, topping chicken with 1 cup frozen mixed vegetables before covering with soup mixture. (I always use chopped frozen broccoli...about 1 1/2 cups...it's so yummy!!)
----------
Here's a great dessert if you need one too!
Cherry Pineapple Crumble
1 20oz. Can Crushed Pineapple (do NOT drain)
1 20oz. Can Cherry Pie Filling
1 Box White or Yellow Cake Mix
1 Stick Butter
1 鈥?1 陆 Cups Powdered Sugar
Warm Water
Preheat oven to 350 degrees. In a cake pan (8x13) spread crushed pineapple and juice. Spread cherry pie filling over pineapple. Sprinkle cake mix (dry) over fruit. Cut stick of butter into thin pats and top cake mix with pats of butter. Bake 30 minutes.
After the crumble comes out of the oven mix the powdered sugar with enough warm water to make a glaze. Pour glaze over the crumble. Best served at room temperature. Top with ice cream if desired.
Enjoy!!Anyone have a good recipe for a chicken casserole ?
Hot Chicken Salad Casserole
3 to 4 c. cooked chicken, cubed
1 - 8 ounce can sliced mushrooms
1 can cream of chicken soup
陆 tsp salt
陆 tsp black pepper
1 c. chopped celery
1/4 c. chopped pimiento
陆 c. chopped onion
3/4 c. mayonnaise
1 large can crunchy Chinese noodles
crushed potato chips
Combine all ingredients but potato chips in large mixing bowl - adding Chinese noodles last.
Spread evenly in lightly greased 9 X 13 baking dish.
Sprinkle crushed potato chips over top.
Bake for 20 to 25 minutes at 375 degrees.Anyone have a good recipe for a chicken casserole ?
chicken
1 can cream of chicken soup
1 tube biscuits
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup milk
mix everything except the biscuits together in casserole dish
place (unbaked) biscuits on top and bake according to directions on tube of biscuits
Cheesy Chicken Curry Casserole:
Prep: 15 min., Cook: 40 min., Stand: 5 min.
2 cups chopped cooked chicken
2 cups broccoli florets, cooked
1 (10 3/4-ounce) can cream of chicken soup
1 (8-ounce) container sour cream
1 cup (4 ounces) shredded Cheddar cheese
3/4 cup milk
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (optional)
1/2 cup fine, dry breadcrumbs
2 tablespoons butter or margarine, melted
Combine first 9 ingredients and red pepper, if desired. Spoon into a lightly greased 11- x 7-inch baking dish.
Bake at 350掳 for 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let casserole stand 5 minutes before serving.
Note: Freeze unbaked casserole, omitting breadcrumbs and butter, for up to 1 month, if desired. Allow to stand at room temperature 1 hour. Bake at 350掳 for 1 hour and 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let stand 5 minutes before serving.
Yield: Makes 6 servings
Here are a few
Bistro in a Pot
Source: oregonlive.com
Makes 4 servings
3 tablespoons extra-virgin olive oil
2 large garlic cloves, sliced
2 cups chopped leeks, white and green parts, washed and drained
1 pound skinless, boneless chicken breast, cut into bite-size pieces
1 cup thinly sliced small potatoes
1 1/2 cups baby carrots, quartered lengthwise
3 or 4 teaspoons dried lemon peel (see note)
2 tablespoons dried tarragon
1/2 cup water or vegetable broth
1 cup grated low-fat Jarlsberg cheese (4 ounces)
1 cup frozen peas, thawed
Minced fresh parsley, for garnish
In wok or large skillet with cover, heat olive oil over high heat until nearly smoking. Stir-fry garlic, leeks and chicken until golden brown and tender, about 5 minutes. Remove to a bowl. Add potatoes, carrots, lemon peel and tarragon to wok and stir-fry 5 minutes. Return leeks and chicken to wok. Add 1/2 cup water; stir quickly, cover tightly and steam 5 minutes.
Remove from heat, add cheese and peas; stir to combine. Garnish with parsley and serve immediately.
Chinese Cashew Chicken Casserole
1 to 2 tablespoons extra virgin olive oil
2 pounds boneless, skinless chicken, mix of white and dark meat, chunked
1 cup celery, finely chopped
1 cup grated carrots
1/2 cup green bell pepper, finely chopped
1 tablespoon chopped fresh tarragon (1 1/2 teaspoons dried)
Salt and pepper to taste
5 ounces Chinese noodles
1 can cream of mushroom soup
1/2 cup chicken broth
1 cup whole and broken cashew nuts
In a large skillet or chicken fryer over medium-high heat, heat the olive oil, then add the chicken chunks and cook just until browned slightly. Using a slotted spoon, remove the chicken from the pan and place in a large bowl. Add the celery, onion, carrot, green pepper and tarragon and gently toss to mix well. Season with salt and pepper to taste.
In a medium bowl, mix together the mushroom soup and chicken broth.
In a casserole dish large enough to hold the ingredients, place a layer of the Chinese noodles. Add one half of the chicken mixture, then pour 1/2 of the soup and broth mix evenly over the top. Top this with another layer of the noodles, the remaining chicken mixture and the rest of the soup and broth mix. Top with the cashews. Bake at 350 degrees F for about 45 minutes.
Chicken Tortilla Casserole
12 ounces boneless, skinless chicken breasts,
cut into bite-size pieces
1 cup (4 ounce) shredded Cheddar cheese
3/4 cup chopped onion
1 tablespoon butter
1 (15 ounce) can tomato sauce
2 (4 ounce) cans mild chopped green chiles
1 tablespoon chili powder
1 teaspoon cumin
1 cup sour cream
1 1/2 cups (6 ounces) shredded Monterey jack cheese, divided
5 (10-inch) flour tortillas
2 cups whole kernel corn, drained
Lightly grease a 2-quart casserole dish.
In a large skillet over medium heat, saut茅 chicken and onion in butter for 8 minutes, stirring occasionally.
Stir in tomato sauce, chiles, chili powder and cumin. Simmer over low heat for 15 minutes.
Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 cup of the Monterey jack cheese.
Place one tortilla in casserole dish; cover with 1/5 of the chicken mixture, 1/2 cup corn and 1/4 of the sour cream mixture. Repeat layers three more times. On top of last tortilla, place remaining chicken mixture and 1/2 cup Monterey Jack cheese. Bake at 375 degrees F for 35 minutes until light brown and bubbly.
Serves 8.
this recipe is really good- get penne pasta and mix it with shreded chicken or chicken breast cubes and add some boild broccoli and put any knd of cheese while its still hot add garlic salt for flavor
One of my favorites is broccoli chicken %26amp; rice.
1 lb chicken breasts (boneless %26amp; skinless)
3 cups of minute rice (uncooked)
1 can cream of mushroom soup
1 can cheddar cheese soup
1 box frozen chopped broccoli
2 cups shredded cheddar cheese (reserve 1 cup for top of casserole)
Boil chicken until done - about 30 minutes
Preheat oven to 350 degrees
Prepare Minute Rice according to package directions
Steam broccoli according to package directions
Allow chicken to cool and then shread.
Mix all ingredients in large bowl.
Pour into a 9x13 baking dish and smooth out. Top with remainder of the cheddar cheese.
Bake about 20-30 minutes or until bubbly and the cheese is melted.
This recipe is really easy and super yummy! Take a can of crescent rolls and roll out each one. Fill the middle with shredded chicken and shredded cheddar cheese. Roll up and place in the bottom of a casserole dish. Pour one cup of milk in the bottom of the casserole dish and top each crescent roll with cream of mushroom soup (use the whole can). Put in the oven at 350 for one hour! YUMMY!
Thursday, December 31, 2009
Any Easy Chicken recipe?
available ingredients are cheese, spring onions, milk, onions, garlic, ginger, potatoes, snow peas, carrotsAny Easy Chicken recipe?
Cut the chicken into bite sized pieces, marinate in 1 tbsp soy sauce, 1 tbsp. mirin, and 2 tsp. corn starch. Cut up the onions, spring onion, snow peas and carrots into small pieces. Mince the ginger and garlic. Add all to pan and stir fry on medium high until cooked through. Deglaze the pan with a little broth or water. Enjoy.Any Easy Chicken recipe?
make it like this u ll love it friend
4 chicken breasts, skinned,4 slices mozzarella cheese,parmesan cheese
1/2 c. Italian bread crumbs 1/2 c. flour, oil, salt and pepper to taste , 1 jar of your favorite spaghetti sauce or 1 qt. homemade, 1 egg, beaten with 2 T.milk or water
Place chicken between two layers of saran or wax paper and pound out even and flat. If too large, cut in half. Mix flour, crumbs and salt and pepper together. Dip chicken in egg mixture then bread with flour mixture. Fry in small amount of oil until golden brown. In casserole, pour half of the spaghetti sauce in bottom, layer chicken on top...sprinkle with parmesan cheese...rest of spaghetti sauce then mozzarella on top. Bake in hot 350 oven for 35-45 minutes, until bubbly and cheese is melted...enjoy...great with a tossed salad and garlic bread.
Bake it with the ingredients (just a small amount of the onions, garlic, ginger) Cut the potatoes in half, and bake @ 350o for around 45 min. to an hour. Cook snow peas %26amp; carrots together of separate, whichever way you prefer.
Cover your casserole with aluminum foil so your chicken doesn't dry out. Add cheese about the last 15 mins.
Terriakii (sp) chicken
Put whatever kind of chicken you like in the crockpot.
Add a bottle of terriakkii sauce.
Add a can of pineapple chunks
add a dash of nutmeg.
Turn on high for 4-5 hours.
It is so yummy! It give a nice sweet flavor that makes your tasetbuds dance.
a really good chiken dinner is break up the chicken into bite size pieces and spread it on the bottem of a square baking pan, put stuffing on top and bake until down cook the peas carrots and potatos with the ohions in a crock pot, yummy
Toss chicken, potatoes and carrots with a little EVOO. Place in a 9x13 pan, add garlic and onions, chopped. Cover with foil and bake at 350 for and hour and a half.
Throw it all in the crock pot with a little water, or chicken stock if you have it. It will be yummy. Just leave out the ginger, milk and cheese.
go to foodnetwork.com and take your pick of some yummy recipes.
Cut the chicken into bite sized pieces, marinate in 1 tbsp soy sauce, 1 tbsp. mirin, and 2 tsp. corn starch. Cut up the onions, spring onion, snow peas and carrots into small pieces. Mince the ginger and garlic. Add all to pan and stir fry on medium high until cooked through. Deglaze the pan with a little broth or water. Enjoy.Any Easy Chicken recipe?
make it like this u ll love it friend
4 chicken breasts, skinned,4 slices mozzarella cheese,parmesan cheese
1/2 c. Italian bread crumbs 1/2 c. flour, oil, salt and pepper to taste , 1 jar of your favorite spaghetti sauce or 1 qt. homemade, 1 egg, beaten with 2 T.milk or water
Place chicken between two layers of saran or wax paper and pound out even and flat. If too large, cut in half. Mix flour, crumbs and salt and pepper together. Dip chicken in egg mixture then bread with flour mixture. Fry in small amount of oil until golden brown. In casserole, pour half of the spaghetti sauce in bottom, layer chicken on top...sprinkle with parmesan cheese...rest of spaghetti sauce then mozzarella on top. Bake in hot 350 oven for 35-45 minutes, until bubbly and cheese is melted...enjoy...great with a tossed salad and garlic bread.
Bake it with the ingredients (just a small amount of the onions, garlic, ginger) Cut the potatoes in half, and bake @ 350o for around 45 min. to an hour. Cook snow peas %26amp; carrots together of separate, whichever way you prefer.
Cover your casserole with aluminum foil so your chicken doesn't dry out. Add cheese about the last 15 mins.
Terriakii (sp) chicken
Put whatever kind of chicken you like in the crockpot.
Add a bottle of terriakkii sauce.
Add a can of pineapple chunks
add a dash of nutmeg.
Turn on high for 4-5 hours.
It is so yummy! It give a nice sweet flavor that makes your tasetbuds dance.
a really good chiken dinner is break up the chicken into bite size pieces and spread it on the bottem of a square baking pan, put stuffing on top and bake until down cook the peas carrots and potatos with the ohions in a crock pot, yummy
Toss chicken, potatoes and carrots with a little EVOO. Place in a 9x13 pan, add garlic and onions, chopped. Cover with foil and bake at 350 for and hour and a half.
Throw it all in the crock pot with a little water, or chicken stock if you have it. It will be yummy. Just leave out the ginger, milk and cheese.
go to foodnetwork.com and take your pick of some yummy recipes.
Can i know the recipe for butter chicken?
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.';
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?
2 lbs boneless chicken
1 cup plain yogurt
1 inch piece of ginger
6-8 cloves garlic
2 tablespoon Fresh lime juice
1 stick of cinnamon
3-4 cloves
6 cardamoms
1 tablespoon oil
1 pounds tomatoes
1 teaspoon dried fenugreek leaves (optional)
1 tablespoon white pepper (essential)
1 ounce cream (optional but recommended)
1/2 lb butter
1 ton love (essential)
Fresh coriander for garnishing
Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours, in a fridge.
Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C). Put it aside.
Cut tomatoes, put them in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce.
Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper, salt, fenugreek leaves and cream. Cook for 2-3 minutes. Mix the chicken pieces into this sauce. Cover and cook on a low flame until the chicken is done. Garnish with fresh coriander and serve with rice and naan (Tandoori Roti).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)
yes papa, the recipe is quite simple, you add a small piece of chicken, aproximately a teaspoon of it, to a heaping large bucket of pure butter, mix well, and voila, you my frined, have what is otherwise known as chicken butter, works great at clogging sinks and arteries!!!!
just dip into floru salt and pepper and fry
';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?
2 lbs boneless chicken
1 cup plain yogurt
1 inch piece of ginger
6-8 cloves garlic
2 tablespoon Fresh lime juice
1 stick of cinnamon
3-4 cloves
6 cardamoms
1 tablespoon oil
1 pounds tomatoes
1 teaspoon dried fenugreek leaves (optional)
1 tablespoon white pepper (essential)
1 ounce cream (optional but recommended)
1/2 lb butter
1 ton love (essential)
Fresh coriander for garnishing
Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours, in a fridge.
Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C). Put it aside.
Cut tomatoes, put them in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce.
Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper, salt, fenugreek leaves and cream. Cook for 2-3 minutes. Mix the chicken pieces into this sauce. Cover and cook on a low flame until the chicken is done. Garnish with fresh coriander and serve with rice and naan (Tandoori Roti).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)
yes papa, the recipe is quite simple, you add a small piece of chicken, aproximately a teaspoon of it, to a heaping large bucket of pure butter, mix well, and voila, you my frined, have what is otherwise known as chicken butter, works great at clogging sinks and arteries!!!!
just dip into floru salt and pepper and fry
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