Recipes for "butter chicken"

Preheat the oven to 375 degrees F (190 degrees C).

Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder; set aside.

Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.

Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.

1. Preheat oven to 425° F.

2. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Add the lemon halves. Roast for 20 minutes, or until tender.

3. In a bowl, toss together 2 tablespoons olive oil, the chicken, dried oregano, paprika, shallot, salt, pepper, and chili flakes.

4. Remove the potatoes from the oven and nestle the chicken around the potatoes. Arrange the onions, garlic, and lemon slices around the chicken. Add 1 slice of butter to each piece of chicken. Return the pan to the oven for 20-25 minutes more, until the chicken is cooked through.

5. To make the dressing. Combine the remaining 1/3 cup olive oil, red wine vinegar, herbs, pepperoncinis, and olives.

6. Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices, rind and all, discarding any seeds. Add half of the lemon to the dressing. Chop/mash the garlic into a paste, stir the garlic into the dressing. Season with red pepper and salt. Taste adding more of the lemon as desired.

7. Break the feta over the chicken, then add the dressing. Top with fresh herbs. Eat and enjoy!

Combine garlic, pickled ginger, soy sauce, sake, mirin, sesame oil, cayenne, and sugar in a shallow dish for the marinade; mix to combine with a fork and set aside.

Pound chicken breasts between 2 pieces of plastic wrap to a uniform thickness. Transfer to marinade and toss several times to coat. Spoon some of the marinade on top. Wrap tightly and marinate in the refrigerator for 30 to 60 minutes.

Remove chicken breasts from the marinade and place on paper towels. Blot dry with paper towels; do not discard marinade. Dust both sides of the chicken breasts with potato starch, cornstarch, or flour.

Add oil to a nonstick pan over medium-high heat until shimmering. Shake off excess starch from chicken breasts and place in the pan, smooth side down. Cook for about 3 minutes without disturbing. Once chicken breasts begin to sizzle in the oil, turn heat down to medium.

Turn chicken over; cook the second side for about 3 minutes, and turn over again. Cook until chicken is no longer pink at the center and juices run clear, about 1 minute more. An instant read thermometer inserted in the center should read 165 degrees F (74 degrees C). Remove to a plate, and place uncovered in a warm oven while making sauce.

Pour off any excess oil from the pan, and place over high heat. Add chicken broth, 2 tablespoons of reserved marinade, mirin, rice vinegar, and dashi granules and bring to boil, stirring occasionally. Discard remaining marinade. Cook mixture until reduced by at least 75% and slightly thickened, about 4 minutes. Turn off heat, add butter, and swirl the pan until butter disappears.

Plate chicken and spoon sauce over the top to serve. Garnish with a pinch of furikake if desired.

Make your rice according to package directions.

Heat oil over medium heat in a large skillet or Dutch oven over medium heat. Add onion, garlic, ginger, and spices; sauté until softened.

Add tomatoes, water, salt, and sugar. Simmer for 10-15 minutes.

Transfer the sauce to a blender and puree until smooth, or use an immersion blender directly in the pot to blend.

Add sauce back to the pan. Add the meatballs; simmer with the cover on or keep on low heat until warmed through.

Add the butter and cream to make a luscious, heavenly sauce to coat your meatballs.

Serve over rice with a sprig or sprinkle of cilantro. Add spiciness to taste with cayenne or chili oil! OH ME OH MY.

1. in a bowl, toss together the chicken, yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 – 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes.

2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 2 tablespoons of butter and toss to coat the chicken. Remove the chicken from the skillet to a plate.

3. To the skillet, add the onion and butternut squash, tossing with the butter in the skillet. Cook 5 minutes, until softened. Add 2 tablespoons butter, the garlic, ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 – 1 teaspoon cayenne pepper, paprika, and the chili flakes. Season with salt and pepper. Cook until fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.

4. Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. If the sauce seems too thick, thin with 1/2 to 1 cup additional coconut milk. Add the chicken and any juices in the pan and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.

5. Serve the chicken, squash, and sauce over bowls of rice with fresh naan. Enjoy!

1. in a bowl, toss together the chicken, yogurt, 3 cloves garlic, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 – 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes.

2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 1 tablespoon butter and toss to coat the chicken. Remove the chicken from the skillet to a plate.

3. To the skillet, add the onion and cook 5 minutes, until softened. Add 2 tablespoons butter, 3 cloves garlic, 1 tablespoon ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 – 1 teaspoon cayenne pepper, and the chili flakes. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.

4. Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. Stir in 1 tablespoon butter. If the sauce seems thick, thin with 1/2 to 1 cup additional coconut milk. Add the chicken and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.

5. Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!

1. Preheat the broiler. Place the egg and flour in separate shallow bowls.

2. Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.

3. In an oven safe skillet set over medium heat, add 2 tablespoons olive oil. When the oil shimmers, add the tomatoes, garlic, 1 tablespoon thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Turn off the heat and transfer the tomatoes to a plate.

4. In the same skillet, melt together 4 tablespoons butter and 2 tablespoons olive oil. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and add 6 tablespoons butter and 1 tablespoon thyme, swirling the butter around the chicken. Cook, basting the chicken in butter until the chicken is cooked and golden brown, about 4 to 5 minutes.

5. Remove from the heat, add the mozzarella around the chicken. Spoon the tomatoes and lemon juice over top. Transfer to the oven, broil 1 minute, until the cheese is melted. Serve topped with lots of fresh basil. Enjoy!

1. Preheat the oven to 425 degrees F.

2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, 2 finely chopped garlic cloves, 1/4 cup chopped parsley, 2 tablespoons chopped oregano, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Arrange the lemons and smashed garlic cloves around the chicken. Add 1 slice of butter to each piece of chicken. Transfer to the oven and roast for 35-45 minutes, cooking until the chicken is cooked through and the lemons are charred. Keep an eye on the lemon slices and garlic cloves to ensure they are not burning.

3. To make the dressing. Combine the remaining 1/3 cup olive oil, 3/4 cup parsley, 2 tablespoons oregano, the basil, olives, vinegar, and fish sauce, if using.

4. Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices…rind and all, discarding any of the seeds. Add half of the chopped lemon to the dressing. Finely chop/mash the garlic into a paste, stir the garlic into the dressing. Season with crushed red pepper and salt. Taste adding more of the lemon as desired.

5. Serve each piece of chicken with goat cheese and the dressing spooned over top.

1. Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.

2. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp apple butter, then top with cheese. Wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, garlic, and apples around the chicken. Add the rosemary and thyme. Drizzle olive oil over the apples, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked.

3. Switch the oven to broil Remove the apples from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven place the chicken on the plate with the apples.

4. Place the skillet with the shallots and garlic over medium heat. Add the butter and sage. Cook 1-2 minutes, until the butter is browned and the sage crisp. Remove the sage from the skillet and add to the plate with the chicken.

5. To the skillet, add the wine and cider. Bring to a boil over high heat. Boil 5 minutes, until reduced by half. Slide the chicken and apples back into the skillet, simmer 1 minute. Remove from the heat.

6. Serve the chicken topped with apples. Drizzle over any pan sauce. Top with fried sage. Serve along side rice pilaf. Enjoy!

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.

2. Add the turkey, egg, bread crumbs, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into tablespoon size balls (will make 15-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 5 minutes. Season with salt and pepper.

3. Stir in the garam masala, curry powder, turmeric, and cayenne and cook until fragrant, about 1 minute.

4. Add the tomato paste, coconut milk, and 1/2 cup water. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in the yogurt and butter. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro.

5. Serve the meatballs and sauce over bowls of rice with fresh naan. Enjoy!

1. Preheat the oven to 400 degrees F.

2. Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken all over with salt and pepper. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the chicken.

4. To the same skillet, add the garlic and orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the chicken broth, kale, and lemon juice. Bring to a boil over high heat and stir. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Transfer to the oven and roast, uncovered for 15 minutes or until the chicken is cooked through.

4. Serve the chicken topped with fresh dill and lemon zest. EAT!

Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken.

Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight.

Soak cashews and almonds in water for at least an hour to (or up to overnight) before preparing the rest of the recipe.

Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil to the pan.

Working in batches, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side, until the chicken is cooked through (clear juice runs out of it when you cut into it). Do not crowd the pan.

Once cooked, transfer the chicken into a separate dish. Cover and set aside for later.

Melt 1 1/2 tablespoons of the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.

Stir in the tomato and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency.

Add coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.

Transfer the paste to a blender or the bowl of a food processor. Add the soaked, drained cashews and almonds. Blend into a smooth paste.

Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.

As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.

Turn off the heat and uncover the pan. Stir in the remaining 1/2 tablespoon butter and the kasuri methi. Cover again, and let the dish rest for 8 to 10 minutes so the flavor of kasuri methi can marry into the butter chicken.

Serve the butter chicken with a side of steamed basmati rice, roti, or naan. Leftovers will keep refrigerated, covered, for up to 5 days.

You can freeze this dish in an airtight covered container or a zip-top bag for a month. Thaw and reheat in a saucepan over medium-low heat to retain the texture.Did you love the recipe? Let us know with a rating and review!

While the oven preheats, in a small bowl, stir together the butter, garlic, salt, and pepper until well combined. Set aside.

Add the potatoes to an 8x8 or 9x9-inch square baking dish and toss with the oil. Season with the salt and pepper.

Using a knife, pierce the chicken thighs a couple of times through the skin. (This is to help the garlic butter melt into the chicken as it cooks.) Rub each chicken thigh thoroughly with the prepared garlic butter, making sure to get under the skin as well.

Place the chicken on top of the potatoes in the baking dish. If there is any leftover garlic butter, add it on top of the chicken.

Roast until the potatoes are tender and the chicken is cooked through (the internal temperature should reach 170°F) and its skin is golden and crisp, about 45 minutes, using a spoon to baste the chicken with the juices from the bottom of the dish approximately halfway through cooking.

Serve the chicken thighs with the potatoes and remaining juices spooned over the top. Garnish with fresh parsley, if using.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When ready to eat, reheat it in the microwave for 30 to 45 seconds or until warm.

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Mix the sherry and lemon juice in a large bowl. Submerge the chicken breasts in the mixture. Cover the bowl with plastic wrap and place it in the fridge to marinate for 1 to 2 hours.

Simply Recipes / Hannah Zimmerman

Remove the chicken breasts from the marinade and pat them dry with a paper towel. Discard the marinade. Place the chicken breasts on a cutting board and use a meat mallet or rolling pin to pound them to 1/2-inch thickness.

Simply Recipes / Hannah Zimmerman

In a shallow bowl, whisk together the eggs, heavy cream, salt, onion powder, and white pepper.  Pour the breadcrumbs into a separate shallow bowl.

Dip a chicken breast in the egg mixture, letting the excess drip off, then coat in the breadcrumbs. Place on a clean plate or baking tray and repeat with the remaining chicken.

Simply Recipes / Hannah Zimmerman

Melt half of the butter in a large skillet over medium-high heat. Once it begins to bubble and foam, add the chicken breasts. Cook the chicken until golden brown on the bottom, about 5 to 6 minutes, adjusting the heat down to medium if the chicken is browning too quickly.

Add the rest of the butter to the skillet and flip the chicken breasts. Cook until golden brown on both sides and the chicken registers 165°F in the thickest part, about 5 more minutes. Baste with the butter occasionally for the last 2 to 3 minutes of cooking, spooning the butter over the top of the chicken.

If all of the chicken won’t fit in your pan, cook them in two batches.

Simply Recipes / Hannah Zimmerman

Remove the chicken from the skillet and garnish with lemon slices and chopped parsley.

Leftover petti di pollo can be stored in an airtight container in the fridge for up to 3 days. When you are ready to eat it, place it on a baking sheet and pop it in the oven at 350°F for 6 to 8 minutes, until warmed through.

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Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Stir yogurt and tandoori masala powder in a large bowl until combined; add chicken and toss to coat. Marinate in the refrigerator for 1 hour. Drain and discard excess marinade.

Puree onion, ginger, water, and garlic in a blender until it forms a smooth paste; set aside.

Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook until lightly brown, about 5 minutes. Remove from the skillet and set aside.

Heat remaining 2 tablespoons oil in the same skillet. Fry onion paste until moisture is mostly evaporated, about 3 minutes. Sprinkle garam masala and chili powder over mixture; cook for 1 minute more. Add tomato sauce, reduce heat to medium-low, and cook another 5 minutes.

Return chicken to the skillet. Add half-and-half and bring to a boil. Add butter, fenugreek leaves, and salt; reduce heat to low and simmer, uncovered, until chicken is no longer pink in the middle, 15 to 20 minutes.

Gather all ingredients.

Heat butter and vegetable oil in a large skillet over medium heat. Stir in chicken, onion, and garlic. Cook and stir until onion has softened and turned translucent, about 10 minutes.

Stir in tomato paste, curry paste, curry powder, tandoori masala, and garam masala until no lumps of tomato paste remain.

Pour mixture into a slow cooker; stir in cardamom pods, coconut milk, and yogurt. Season with salt.

Cook on High for 4 to 6 hours or Low for 6 to 8 hours, or until chicken is tender and sauce has reduced to the desired consistency. Remove and discard cardamom pods before serving.

Preheat oven to Broil/Grill and line broiler pan with aluminum foil.

Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.

Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.

Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.

Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.

Whisk together olive oil, wine, 2 tablespoons lemon juice, lemon zest, 1/2 of the garlic, crushed red pepper, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add chicken and toss to coat. Cover and refrigerate 30 minutes to 1 hour.

Stir together remaining salt and pepper with bread crumbs, panko, Parmesan cheese, and garlic powder in a shallow dish. Remove chicken from marinade and toss to coat in breadcrumb mixture, pressing to adhere as necessary. Thread chicken onto skewers and coat with olive oil cooking spray.

Preheat an air fryer to 390 degrees F (198 degrees C).  Air fry until chicken is no longer pink at the center and juices run clear, and is until lightly golden brown and crisp, about 12 minutes. An instant read thermometer, inserted near the center, should read 165 degrees F (74 degrees C).

Meanwhile, melt butter with remaining garlic in a microwave-safe dish on High in the microwave, about 10 seconds.  Stir in remaining lemon juice and parsley. Drizzle butter mixture over chicken just before serving.

Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.

Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.

Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Gather all ingredients.

Whisk together flour, salt, Italian seasoning, and granulated garlic in a medium bowl until evenly combined; add chicken and toss until evenly coated.

Heat oil in a large non-stick skillet over medium-high until just shimmering. Add coated chicken pieces in an even layer; cook, undisturbed, until browned on one side, about 4 minutes. Flip chicken and cook until browned and cooked through, about 4 minutes more. Transfer chicken to a clean plate; wipe skillet clean.

Reduce heat to medium. Add garlic; cook, stirring constantly, until fragrant and slightly browned, 1 to 2 minutes. Pour in wine and cook, stirring often, until the majority of the wine has evaporated, about 2 minutes.

Add butter and lemon juice; cook, stirring, until butter is fully melted, about 1 more minute. Add chicken back to skillet and toss in butter mixture until evenly coated.

Transfer to a serving platter and garnish with parsley.

Gather the ingredients.

Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.

Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.

Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.

Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.

Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.

Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.

Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

Add water, vinegar, Worcestershire sauce, salt, pepper, paprika, garlic powder, poultry seasoning, onion powder, cayenne pepper, and butter to a saucepan. Place over medium heat until butter is halfway melted; turn off heat, and whisk until butter disappears. Let marinade cool to room temperature, about 10 minutes.

Cut chicken into halves or quarters and place in a resealable plastic bag. Whisk cooled marinade thoroughly and pour into the bag. Squeeze out air and seal tightly.

Marinate in the refrigerator for at least 4 hours and up to overnight, turning the bag occasionally. (At this point, chicken is ready to be roasted or grilled. What follows are instructions for partially baking chicken, then finishing on the grill.)

Preheat the oven to 325 degrees F (165 degrees C). Place chicken pieces, skin side up, in a baking dish; pour in all of the marinade.

Bake in the preheated oven for 35 minutes. (At this point, the partially baked chicken can be transferred to a plate and refrigerated until ready to finish cooking on a grill, or you can proceed immediately with grilling.)

Prepare an outdoor grill with charcoal. Coals should be hot and white, without active flame. Alternately, preheat a gas grill for medium heat.

Pour marinade into a saucepan, and bring to a boil over medium heat. Set aside to use as a basting sauce and finishing sauce.

Place the chicken on the grill, skin side down. Cook over hot coals with the cover on, adjusting the vents to keep the heat down, until skin has a little color, about 4 minutes. Turn and continue to cook, turning occasionally, basting with sauce each time, 10 to 20 minutes more. The majority of the cooking takes place with the chicken skin side up.

For perfectly cooked breasts, pull breasts off the grill when the internal temperature, measured with an instant-read thermometer, reaches at least 150 degrees F (66 degrees C). For perfectly cooked leg sections, pull off the grill at 175 degrees F (80 degrees C). Tent chicken with foil; rest for 5 to 10 minutes. The internal temperature will continue to rise.

Preheat the oven to 350 degrees F (175 degrees C).

Stir rice, portobello mushrooms, beef consomme, and French onion soup together in a 9 x 13-inch baking dish. Top with butter pieces and 3/4 cup of the cheese.

Season chicken evenly with salt, pepper, garlic powder, onion powder, and paprika and place on top of cheese and butter. Top with remaining cheese and cover dish with foil.

Bake in the preheated oven for 55 minutes. Uncover and bake until top is golden brown, liquid has been absorbed into the rice, and chicken is cooked through, about 20 to 30 more minutes.  Sprinkle with fresh parsley if desired.

Heat the oil in a skillet over medium heat. Finely chop the onions and garlic in a blender or food processor, and cook in the skillet until tender. Puree the tomatoes and green bell pepper in the blender or food processor, and mix into the skillet. Season with salt, garam masala, and chili powder. Stir in the cream and butter, and continue cooking until heated through.

Mix the chicken into the skillet. Cover, and simmer 20 minutes, or until chicken juices run clear.

Preheat the oven to 400 degrees F (200 degrees C).

Season the chicken with salt, pepper and tarragon; drizzle with lemon juice. Set aside.

Place an oven proof skillet or Dutch oven over medium heat and melt the butter. Place the chicken in the dish, turning to coat both sides. Cover the chicken with a sheet of parchment paper, and then cover with a lid.

Bake in the preheated oven for 10 to 15 minutes, or until chicken is cooked through.

Gather all ingredients.

Stir salt, black pepper, and Italian seasoning together in a small bowl.

Pat each cutlet dry with paper towels. If cutlets are thick on one end, lightly pound thicker parts for more even cooking. Sprinkle cutlets on both sides with salt and herb mixture.

Heat oil and butter together in a large skillet over medium-high heat until oil is hot and butter is melted. As the skillet heats, you may need to turn the heat down to medium.

Place cutlets into the skillet in a single layer, working in batches if necessary, and cook just until browned on both sides, 3 to 4 minutes per side. Remove chicken from the skillet to a plate; keep warm.

To the same skillet, add garlic and stir, scraping up any browned bits, and cook, stirring, just until garlic is fragrant, about 30 seconds. Quickly stir in chicken stock and bring mixture to a boil, 2 to 3 minutes.

Add browned chicken tenders and any accumulated juices back to the skillet, turning to coat each tender in the sauce. Cook until chicken is no longer pink at the center and juices run clear. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C),

Remove chicken to a serving platter. Simmer juices in the pan until reduced further, 1 to 2 minutes. Pour pan sauce over chicken; garnish with fresh parsley.

Whisk salt, garlic granules, onion granules, and paprika together in a small bowl. Toss chicken in a bowl with 1 teaspoon oil and seasoning mixture; set aside.

Melt 1 tablespoon butter in a heavy skillet. Add remaining 2 teaspoons oil. Add chicken to skillet and cook and stir until no chicken pieces are longer pink at the center, 7 to 8 minutes.

Move chicken to the back side of the skillet. Add remaining 2 tablespoons butter. Add minced garlic, and saute until fragrant, about 30 seconds. Stir in cream. Move chicken back to center of skillet; stir into sauce to coat.

Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.

Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.

Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.

Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Mix ground chicken, egg, bread crumbs, peanut butter, sweet Thai chili sauce, and ginger together in a large bowl.

Form the mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.

Bake in the preheated oven until browned and no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add butter, onion, and garlic; sauté until fragrant, 3 to 5 minutes.

Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Stir in cream, tandoori seasoning, garam masala, and cayenne pepper to combine. Garnish servings with cilantro.

Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.

Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.

Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.

1. Preheat the oven to 400 degrees F.

2. In a bowl, combine the chicken, bread crumbs, garlic powder, egg, and season with salt and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. Add the meatballs and cook until seared all over about 5-8 minutes. Add 1 tablespoon butter and allow the butter to brown around the meatballs, about 2 minutes. Remove the meatballs from the skillet.

3. To the skillet, add 2 tablespoons olive oil and the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 1 tablespoons butter, the shallots, garlic, thyme, and season with salt, pepper, and chili flakes. Cook 4-5 minutes, until fragrant. Add the balsamic vinegar. Cook another 2-3 minutes, until the mushrooms have caramelized. Spoon half the mushrooms out of the skillet and onto the plate with the meatballs

4. Pour in the wine and broth. Cook 5 minutes until reduced slightly, then pour in the cream. Add the meatballs and simmer 10 minutes, until cooked through.

5. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Spoon the mushrooms over the meatballs, then place the bread on/around the meatballs. Top evenly with cheese. Broil until bubbly and golden brown, 3 to 5 minutes.

6. To make the garlic butter. In a small skillet, melt the butter with the garlic and herbs until the garlic turns golden, about 3 minutes. Spoon the garlic butter over the French bread. Serve straight from the skillet. YUM!

1. In a baking dish, toss together the chicken, yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon salt. Let sit 5 minutes.

2. Preheat the oven to 400°.

3. To the chicken, add the onion, then pour over the coconut milk. Add the tomato paste and canned pumpkin. Stir until creamy and well mixed. Arrange the butter slices over the chicken. Sprinkle with sesame seeds. Bake for 30-40 minutes, until the chicken is cooked through. Top with cilantro.

4. Meanwhile, melt the butter, chili flakes, and paprika together. Cook until the butter browns, and then remove from the heat.

5. Serve the chicken and sauce over bowls of rice with chili butter and naan. Enjoy!

1. Preheat the oven to 425° F.

2. In a bowl, mix together the milk, spinach, tomatoes, and mozzarella. Season with chili flakes, salt, and pepper.

3. Place the squash on a baking sheet and season the cut sides with salt and pepper. Sprinkle 1/4 cup parmesan cheese into the bottom of each squash. Then evenly divide the milk/cheese mix among the squash cavities. Cover with foil, bake 15 minutes.

4. Meanwhile, mix the chicken, Italian seasoning, dijon, and 1/2 cup parmesan in a bowl. Season with salt and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (makes 15-16 meatballs).

5. Remove the squash from the oven, remove the foil. Arrange the meatballs around the squash. Bake another 15 minutes, until the meatballs are cooked.

6. Grab the squash. Remove the garlic from the pan. Sprinkle the provolone cheese over each squash half. Put the meatballs on top of the cheese. Bake for 10-15 minutes, until the cheese is melted.

7. Chop the garlic and mix with the butter and herbs in a bowl. Spread the butter over the meatballs, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Enjoy!

1. In the bowl of your crockpot, combine the wild rice, onion, carrots, mushrooms, celery, and dried parsley. Season well with salt and pepper. Add 1 tablespoon olive oil and toss. Pour over the chicken broth.

2. In a bowl, toss the chicken with 1 tablespoon olive oil, thyme, rosemary, paprika, cayenne, and season with salt and pepper. Place the chicken in the crockpot. Add the garlic cloves. If you have one, add a parmesan rind. Cover and cook on low for 5-6 hours or on high for 2-3 hours.

3. Before serving, preheat the broiler to high. Remove the chicken and garlic from the crockpot and place on a baking sheet. Arrange the butter and sage around the chicken and garlic, then broil 1-3 minutes, until crisp. Peel away the garlic skin, then chop, and mix with the butter on the sheet pan. Toss the chicken in the butter.

4. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. If there is any butter left on the pan, drizzle it over the chicken.

1. In the bowl of your instant pot, combine the wild rice, onion, carrots, mushrooms, celery, and dried parsley. Season well with salt and pepper. Add 1 tablespoon olive oil and toss. Pour over the chicken broth.

2. In a bowl, toss the chicken with 1 tablespoon olive oil, thyme, rosemary, paprika, cayenne, and season with salt and pepper. Place the chicken in the instant pot. Add the garlic cloves. If you have one, add a parmesan rind. Cover and cook on high pressure for 20 minutes.

3. Once done cooking, release the steam. Preheat the broiler to high. Remove the chicken and garlic from the instant pot and place on a baking sheet. Arrange the butter and sage around the chicken and garlic, then broil 1-3 minutes, until crisp. Peel away the garlic skin, then chop, and mix with the butter on the sheet pan. Toss the chicken in the butter.

4. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. If there is any butter left on the pan, drizzle it over the chicken.

1. Preheat the oven to 425° F.

2. In a large oven-safe skillet, combine 1 tablespoon olive oil, the chicken, thyme, rosemary, paprika, and cayenne. Season with salt and pepper. Set the skillet over high heat. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter, garlic, and sage. Allow the butter to brown around the chicken. Remove everything from the skillet to a plate. Chop the garlic.

3. To the same skillet, add 1 tablespoon olive oil, the wild rice, onion, carrots, mushrooms, celery, and dried parsley. Season well with salt and pepper. Cook 1-2 minutes, then pour over the broth. Bring to a boil.

4. Slide the chicken, garlic, and any juices left on the plate back into the skillet. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 15 minutes, until most of the liquid has cooked into the rice, but not all of it. Bake, uncovered for 15 minutes or until the rice is cooked.

5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.

1. Add the chicken, Italian seasoning, dijon, and 1/2 cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Add olive oil and place the meatballs in the bowl of your crockpot.

2. Pour over the wine and 1/2 cup water. Add the onion and garlic. Cover and cook on low for 3-4 hours or on high for 1-2 hours.

2. Preheat the broiler to high. Remove the meatballs and garlic from the slow cooker and place on a baking sheet.

3. Crank the heat on the slow cooker to high. Stir in the orzo, and 1 cup water. Cover and cook 20-30 minutes, or until the orzo is al dente. If the orzo needs more liquid, add additional water. Stir in the spinach, sun-dried tomatoes, cream, and 1/2 cup parmesan.

4. Arrange the butter and the rosemary around the meatballs and garlic, then broil 1-3 minutes, until crisp. Peel away the garlic skin, then chop and mix with the butter and rosemary on the sheet pan. Toss the meatballs in the butter.

5. Serve the meatballs over the orzo.

1. Add the chicken, Italian seasoning, dijon, and 1/2 cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

2. Set the instant pot to sauté. Add olive oil, then add the meatballs to the instant pot and sear until browned, about 5 minutes, Pour in the wine and 1/2 cup water. Add 1 chopped onion. Cook 5 minutes, then add the butter, garlic and rosemary. Let the butter butter, another 2-3 minutes. Cover and cook on high pressure for 6 minutes.

3. Once done cooking, release the steam. Set the Instant pot to sauté. Remove the garlic. Stir in the orzo and 1 cup water. Cook 6-8 minutes, until the orzo is al dente. Stir in the spinach, tomatoes, cream, and parmesan.

4. Serve the meatballs over the orzo.

1. Add the chicken, Italian seasoning, dijon, and 1/2 cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

2. Heat a large skillet over medium-high heat. Add olive oil, then add the meatballs and sear until browned, about 5 minutes. Add 1 chopped onion. Cook 5 minutes, then add the butter, garlic and rosemary. Let the butter butter, another 2-3 minutes.

3. Reduce the heat to medium. Pour in the wine. Stir in the orzo and 1 1/2 cups water. Cook, stirring often, another 6-8 minutes, until the orzo is al dente. Stir in the spinach, tomatoes, cream, and 1/2 cup parmesan.

4. Serve the chicken over the orzo. Enjoy!

1. In a large skillet, add the butter, chicken, and onion. Set the skillet over medium-high heat. Cook the chicken until golden, 3-5 minutes. Add the garlic, paprika, cumin, chili powder, and season with salt, pepper, and chili flakes. Cook for 2 minutes, then mix in the harissa and honey.

2. Reduce the heat to low. Add the coconut milk. Bring the sauce to a simmer and cook for 5 minutes or until the sauce thickens and coats the chicken.

3. In a bowl, combine the pomegranate arils, herbs, feta, lemon juice, and sesame seeds.

4. Serve the chicken over bowls of rice with the pomegranate mix and fresh naan. Enjoy!

1. In a baking dish, toss together the chicken, yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon salt. Let sit 5 minutes.

2. Preheat the oven to 400°.

3. To the chicken, add the onion, then pour over the coconut milk. Add the tomato paste. Stir until creamy and well-mixed. Arrange the butter slices over the chicken. Sprinkle with sesame seeds. Bake 30-40 minutes, until the chicken is cooked through. Top with cilantro.

4. Meanwhile, melt the butter, chili flakes, and paprika together. Cook until the butter is browning. Remove from the heat.

5. Serve the chicken and sauce over bowls of rice with chili butter and naan. Enjoy!

1. Preheat the oven to 400° F.

2. Cook the olive oil and onion in a large oven-safe skillet with sides, over medium heat, until fragrant, about 5 minutes. Push the onions to the side. Add the chicken and sprinkle with the curry powder. Season with salt and pepper. Add the butter, shallots, celery, carrots, thyme, and sage. Season again with salt and pepper. Cook another 5 minutes.

2. Pour in the apple cider, 2-3 cups broth, and lemon juice. Add the garlic and parmesan rind. Transfer to the oven and cook uncovered for 15 minutes, until the chicken is cooked through.

3. Pull the skillet out, add 1/2 cup of broth and the orzo. Return to the oven and cook 10-12 minutes, until the orzo is al dente. If you want more broth, add the remaining 1-2 1/2 cups.

4. Serve the chicken over the orzo and broth. Top with parmesan (if desired), plus thyme or parsley.

Line two large-rimmed baking sheets with aluminum foil. Set a wire rack on one of the baking sheets. Set both aside.

Stir together the flour and garlic powder in a medium shallow bowl. Whisk together the eggs and water in a separate medium shallow bowl. Stir together panko and salt in a third medium shallow bowl; set aside.

Thread the pork cubes (3 to 4 each) onto each of the wooden skewers.

Working in batches, dip the skewers into the flour mixture, turning to coat all sides. Dip the coated skewers in the egg mixture, turning to coat, then transfer to the panko mixture. Turn to coat on all sides, patting lightly to adhere. Place onto the prepared baking sheet (the one without the wire rack).

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Heat the oil in a large cast-iron skillet over medium-high heat until shimmering. Working in batches, add 4 to 5 pork skewers to the hot oil. Reduce heat to medium and cook until golden brown on all sides, about 1 minute per side (about 4 minutes total per batch). Transfer to the prepared baking sheet with the wire rack and repeat the process with the remaining skewers.

Transfer the skewers to the oven and bake until a thermometer inserted into the thickest part of the pork reads 145°F, 15 to 20 minutes.

Store any leftovers in an airtight container for up to 3 days. Reheat them in a preheated oven on a wire rack at 350°F.

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Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower