Tag Archives: Chicken

Butter Chicken (Chicken Makhani) is a really popular dish in Indian Restaurants and with good reason.  It’s a full-flavored dish with a lovely, mildly spiced curry sauce.  Though traditionally made with bone-in chicken I choose the easy route of boneless, skinless chicken thighs every time.  We like to serve it with naan and raita.

Butter Chicken

Yield: 6 servings

INGREDIENTS

2 Tbsp butter

2 Tbsp vegetable oil

2 lbs boneless, skinless chicken thighs

1 yellow onion, diced

3 cloves garlic, minced

2 tsp curry powder

1 Tbsp curry paste

1/4 tsp red chili powder

1 tsp dried fenugreek leaves (kasoori methi)

2 tsp tandoori masala

1 tsp garam masala

1 6oz can tomato paste

15 green cardamom pods *

1 14oz can coconut milk

1 cup plain yogurt

salt, to taste

1 bunch cilantro**

basmati rice, prepared

PREPARATION

1. Melt the butter and vegetable oil in a large skillet over medium heat.  Stir in the chicken, onion and garlic.  Cook and stir until the onion has softened and turned translucent, about 10 minutes.
2. Stir in the curry powder, curry paste, chili powder, fenugreek, tandoori masala, garam masala, and tomato paste.  Stir until no lumps remain.
3. Add the cardamom pods and coconut milk, stir.
4. Put the yogurt in a medium bowl. Very slowly add about 2 cups of the tomato sauce, stirring continuously.  Then, pour the entire thing back into the skillet.  Season to taste with salt and simmer 15-20 minutes, or until chicken is cooked through.
5. Remove and discard cardamom pods.  Place butter chicken into serving dishes, add a side of basmati rice, and top with cilantro.

*Take a needle and thread, pierce the needle through the top of the cardamom pod.  Continue with all the pods and tie the ends together.  It makes it much easier to remove them when the butter chicken is done.

**Georgia’s Nerdy Note: If you are unable to eat cilantro, you can swap parsley for it.  Some people have the same genes, OR6A2, which cause cilantro to taste like soap due to picking up other scents that those without the gene set detect.  Parsley is an easy swap, so you don’t miss out!

“Brennan’s” in New Orleans published their popular recipe for Chicken Lazone and it has definitely been a hit in our house.  I wanted more sauce to serve over pasta so I upped the amount of spices to our taste and added more cream.  This tasty dish comes together quickly.  People are always surprised at how easy it is when I share the recipe with them.

Chicken Lazone

Yield: 6 servings

INGREDIENTS

1 tsp salt

3 tsp chili powder

3 tsp onion powder

4 tsp garlic powder

1/2 tsp cayenne pepper

3 lbs chicken thighs

1/4 cup butter, divided

2 cups heavy cream

1 lb linguine, cooked according to box directions

PREPARATION

1. Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of the chicken.
2. In a large saute pan, melt half of the butter over medium-high heat.  Cook the chicken until done, about 8 minutes.
3. Pour the cream and remaining butter into the skillet.  Lower heat and simmer until the sauce thickens, about 5-7 minutes.  Serve chicken and sauce over prepared pasta.

When I have time I love to prepare a big meal.  You know the kind – a Thanksgiving type of meal where something is roasting in the oven throughout the day and you’re putting together sides, rolls, and ending it all with a delicious dessert.  I enjoy the process and it brings a wonderful sense of satisfaction when you see everyone savoring their dinner.  But who can make meals like that on a week night!? We need quick meals but we don’t want to sacrifice flavor and the sense of fulfillment.  This meal definitely qualifies. It’s fast enough for a week-night meal, good enough for company, and most importantly – eaten by kids (aged 2-14) without a single complaint. Serve with a salad and your meal is complete.  

Chicken with Mustard Cream Sauce

INGREDIENTS

4 skinless, boneless chicken breasts – cut in thirds

2 Tbsp olive oil

1 Tbsp butter

3 shallots, finely chopped

3 garlic cloves, minced

1/2 cup white wine

1/2 cup chicken broth

1/2 cup heavy cream

3 Tbsp Dijon mustard

1 Tbsp coarse/grainy mustard

1 tsp dried tarragon

salt and pepper to taste

1 lb angel hair pasta

PREPARATION

1. Rinse and pat dry chicken breasts and pound them to an even thickness.  Sprinkle with salt and pepper.
2. Over medium heat, melt olive oil and butter in a skillet (preferably non-stick so the chicken browns well).  
3. In a large pot start begin boiling well-salted water for your pasta.
4. When your oil and butter are shimmering add the chicken pieces to the skillet.  Don’t move the chicken until it lifts easily and has a brown coating.  Brown the other side until the chicken is just barely cooked through.  Be careful not to overcook as the chicken will continue to cook as it rests.  Remove chicken, set aside and cover with foil.
5. Add garlic and shallot to the hot pan and stir into the brown bits for about 30 seconds.  Deglaze with wine and chicken broth.  Boil rapidly and reduce for about 5 minutes.
6. If your pasta water is ready add the pasta and cook according to pkg directions.
7. To your skillet add cream, mustards, and tarragon.  Stir together and add the chicken breast back to the pan.  Let it simmer gently until just heated through and then serve over pasta.