CHICKEN SANDWICH SPREAD
Steps:
- Gather the ingredients.
- Mince cooked chicken finely and put in a medium bowl.
- Add 1/4 cup mayonnaise and salt and pepper, to taste. Mix gently. Add extra mayonnaise, as needed, until spread reaches desired consistency.
- If you like, flavor the spread with a no-salt herb blend, a little garlic or onion powder, or a dash of cayenne pepper.
- Spread in between slices of bread and enjoy.
Nutrition Facts : Calories 272 kcal, Carbohydrate 0 g, Cholesterol 71 mg, Fiber 0 g, Protein 16 g, SaturatedFat 5 g, Sodium 242 mg, Sugar 0 g, Fat 22 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
CREAMY CHICKEN SPREAD
"This tasty chicken spread came from a member of the Texas church where my husband served as pastor," reveals Lynn Scheiderer of Bishop, California.
Provided by Taste of Home
Categories Appetizers Lunch
Time 10m
Yield 2.50 cups.
Number Of Ingredients 7
Steps:
- Place all ingredients in a food processor; process until coarsely chopped. Use as a sandwich spread or serve on crackers.
Nutrition Facts :
(MURGH MAKHANI) BUTTER CHICKEN
Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.
Provided by Sam Sifton
Categories dinner, lunch, weekday, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
- In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
- Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
- Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
- Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
- Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
Nutrition Facts : @context http, Calories 1017, UnsaturatedFat 40 grams, Carbohydrate 18 grams, Fat 85 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 37 grams, Sodium 1197 milligrams, Sugar 8 grams, TransFat 1 gram
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BUTTER CHICKEN {RICH & CREAMY!} - SPEND WITH PENNIES
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5/5 (143)Total Time 1 hr 5 minsCategory Chicken, Main CourseCalories 444 per serving
- Remove chicken from marinade allowing excess to drip off. Brown chicken in 1 tablespoon olive oil or vegetable oil until browned on both sides, about 6 minutes. Remove from pan and set aside.
- Melt butter over medium heat, cook onions until tender. Add spices and cook 1 minute or until fragrant.
- Add chicken broth, browned chicken, crushed tomatoes and sugar. Simmer 10 minutes or until slightly thickened. Add cream and cook an additional 5-10 minutes. Discard cinnamon stick.
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