Easypeasy Essentials Brown Butter Chicken Recipes

EASY BUTTER CHICKEN RECIPE BY TASTY

Easy Butter Chicken Recipe by Tasty image

This simplified version of the Indian classic combines chicken, tomato sauce, and a slew of aromatic spices all in one pot to make a flavorful dinner that's just as good as the version you'll get at restaurants - only way easier to make. Serve it over rice with a bit of cilantro to balance the heat and dinner is done.

Provided by Tasty

Categories Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
2 teaspoons chili powder, divided
½ teaspoon turmeric
6 tablespoons butter, divided
1 ½ cups yellow onion, diced
3 teaspoons garam masala
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon ginger, grated
3 cloves garlic, minced
1 cinnamon, 3 inch (8 cm) stick
14 oz tomato sauce
1 cup water
1 cup heavy cream
rice, for serving
fresh cilantro, chopped for garnish

Steps:

In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
Add the tomato sauce and bring to a simmer.
Add the water and cream and return to a simmer.
Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
Serve the chicken over rice and garnish with cilantro.
Enjoy!

Nutrition Facts : Calories 799 calories, Carbohydrate 15 grams, Fat 52 grams, Fiber 3 grams, Protein 74 grams, Sugar 8 grams

EASY/PEASY ESSENTIALS: BROWN BUTTER CHICKEN

Easy/Peasy Essentials: Brown Butter Chicken image

This is a brilliant way to serve up a tasty lunch or dinner. It is just some spiced up chicken, and seasoned rice. The whole thing comes together in under 30 minutes and is flavorful and filling. Winter, Spring, Summer, and Autumn, it is good eats. And you can vary the spices to suit the season, or your own particular tastes. One of the secrets is to allow the butter to slightly brown before cooking the chicken. That really helps to develop a great savory flavor. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Chicken

Number Of Ingredients 10

Ingredients

PLAN/PURCHASE
1 large chicken breast, boneless, skinless
1 tablespoon(s) olive oil, extra virgin variety
1 tablespoon(s) sweet butter, unsalted
1 tablespoon(s) lemon juice, freshly squeezed
salt, kosher variety, as needed
black pepper, freshly ground, as needed
ADDITIONAL ITEMS
1 tablespoon(s) lemon juice, freshly squeezed, for finishing
1 cup(s) long-grained white rice, for serving

Steps:

PREP/PREPARE
Prepare your rice the way you enjoy it. For this recipe I usually stir some butter into the rice, then let it simmer in chicken stock for about 20 minutes.
The rice takes about 20 minutes to make, and the chicken takes about the same amount of time. So, if you put the rice on, and then start the chicken, they will both finish at the same time. Brilliant.
I kept the flavors of this dish simple; however, you could add additional spices (paprika, cayenne, etc.), or how about adding a bit of tamari sauce to the cooking liquid to give it more of an Asian slant. Up to you.
Gather your ingredients (mise en place).
Either pound the chicken breast to an even thickness or cut it in half lengthwise. I chose the cutting method, using a very sharp knife.
Sprinkle the chicken with a bit of salt and pepper on both sides.
Add the oil, butter, and lemon juice to a skillet over medium heat. Heat until the butter has melted, stops foaming, and begins to brown, about 3 - 4 minutes.
Give the pan a swirl to mix the ingredients, then add the chicken.
Cook on one side until the chicken easily releases from the pan, about 3 - 4 minutes. Then flip and cook an additional 2 - 3 minutes.
When it is cool enough, dice.
Return the pan to medium heat, add the diced chicken, and 1 tablespoon of lemon juice. Stir it to reheat and give it a chance to soak up those yummy pan juices.
PLATE/PRESENT
Add half a cup of the rice to a bowl, and top with half the chicken. Have some tamari and rice wine vinegar at the table for guests to use. Enjoy.
Keep the faith, and keep cooking.

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