Chicken With Chutney Butter Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
• Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Steps:

• For the chicken: Put a large skillet over medium-high heat and add the grapeseed oil. When it starts to get hot, add the garlic, ginger and onions, and cook until the onions are golden, about 4 minutes. Add the tomato paste, cumin, garam masala, brown sugar, chili flakes, salt and turmeric, and cook for 2 minutes. Add the chicken and stir well to coat. Stir in the yogurt and 1/2 cup water and cook until the chicken is done, 8 to 10 minutes. Let cool, and then shred the meat using a fork or your fingers.
• For the parathas: Combine the flour, coriander, cumin, salt and 1/2 to 1 cup water in a large bowl and mix with your hands until it begins to form a ball. If it there is excess flour and it seems dry, add more water. Knead until it has a smooth consistency, like pizza dough. The dough should be soft and smooth. Divide the dough into 12 equal pieces and roll each into a smooth ball. Pat a ball into a disc and then place on a floured surface and roll it out into a very thin circle, about 6 inches in diameter, like a tortilla.
• Place 1/2 cup butter chicken filling onto the disc, and then roll out a second ball and place it over the butter chicken. Lightly go over the paratha with the rolling pin to seal it, taking care not to push the filling out of the edges. Continue to roll and fill the remaining discs.
• Place a nonstick pan over medium-low heat and gently place a paratha into it. Brush the top with a little of the flaxseed oil and let it cook until the dough begins to bubble and turn brown, about 1 minute. Flip the paratha, oil it lightly and continue to cook it until it's golden and crispy. Brush the top with a little more of the oil. Repeat the process for the remaining parathas. Serve with Sweet Tomato Chutney.
• Put the sugar, salt, cardamom and tomatoes into a saucepan over high heat and bring to a boil.
• Reduce the heat to low and simmer gently until it has reduced and thickened significantly, 45 minutes to 1 hour. Let cool slightly and stir in the cilantro and onions.

Steps:

• Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
• To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.

Steps:

• Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, 1/4 teaspoon salt, and 1/4 cup water; blend until smooth. Set aside.
• Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and remaining tablespoon soy sauce over chicken; turn to coat.
• Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce.
• Note: You will need 12 metal or wooden skewers for this dish; soak wooden skewers thoroughly in water before using to prevent them from scorching on the grill.

Steps:

• In small bowl, mix all marinade ingredients. Place chicken in resealable food-storage plastic bag or shallow glass or plastic dish. Pour marinade over chicken; turn to coat. Seal bag or cover dish; refrigerate 1 hour.
• In 12-inch skillet, cook chicken and marinade over medium-high heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Top with chutney. Serve with rice.