5 MINUTE BUTTER CHICKEN
A very quick, easy and oh so tasy chicken dish that you can prepare in the shortest time. By the timeyou've cooked your rice, this is ready and waiting to be gobbled up :) Don't be fussy about quantities, you can vary all to suit your taste, especially with the cream
Provided by Kiwi Chef Mary
Categories Curries
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together all the spices (except garam masala) and toss through the chicken.
- Melt butter in skillet over medium high heat.
- Add onion and garlic and cook until soft.
- Add chicken.
- Stir until golden.
- Add tomato paste and garam masala.
- Stir in cream.
- Season and simmer for 5 - 8 minutes until rich and creamy.
15-MINUTE FRIED HERBED CHICKEN
This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
- Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
- Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 21 grams, Carbohydrate 8 grams, Fat 30 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 2 grams, TransFat 0 grams
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5 INGREDIENT BUTTER CHICKEN YOU CAN MAKE IN 20 MINUTES
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- Prep the Chicken: Cut the chicken into bite-size pieces. Let me be honest here, you can skip this step if you want. The only reason I do this is because traditionally butter chicken is cut. If you prefer cooking whole pieces of chicken and cutting them as you eat, go for it.
- Make the Marinade: Stir together the 2 teaspoons olive oil and curry powder. This ensures that the chicken gets evenly coated with the curry powder. If you just plop the curry in, sometimes some pieces get a lot of curry while others don’t get much at all. Place the chicken in a medium bowl. Add the curry-oil mixture. Stir together to coat. Note: You can do this right before you cook dinner or up to 24 hours in advance. If prepping the night before, cover the bowl and refrigerate.
- Slice the Onion and Cook: Cut the onion in half from stem to tip. Then cut into thin slices. Heat one teaspoon olive oil in a nonstick skillet until it shimmers but doesn't smoke. Add the onion. Cook, stirring frequently, until soft. Add the sauce. Reduce heat to low and allow sauce to simmer while you cook the chicken. If the sauce seems too thick, add a splash (1/4 cup) water.
- Cook the Chicken: Heat remaining olive oil in a large nonstick frying pan. For cut chicken: Add the chicken, cook, stirring frequently, until no pink spots remain, about 5 minutes. For whole boneless thighs or breasts: Place chicken into hot pan. Cook for three minutes. Turn. Cook until chicken is no longer pink in the center. Cooking time varies depending on the thickness of the chicken.
5 MINUTE BROWN BUTTER CHICKEN AND CRISPY SAGE | EASY …
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- Cut chicken into bite-sized pieces (about 1-inch cubes), season generously with salt and pepper, and toss to coat.
- Melt butter in a large, nonstick skillet over medium-high heat. When butter turns brown and fragrant, add the chicken in a single layer and arrange sage over the chicken.
- Set the timer for five minutes. Cook the chicken on one side without moving for 2 minutes and 30 seconds until golden brown. Stir and toss chicken and sage, making sure to coat all in brown butter, then flip the chicken to the other side and cook for the remainder of the time.
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