Category: Chicken

Butter Chicken (Murgh Makhani)

Simmered to perfection, this delicious sauce and tender chicken is a very good selection and is good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Serve with fresh Jasmine rice for a well balanced and delightful meal. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have this luscious Butter Chicken ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Filling, tasty and comforting, this dish will be an instant hit at the table. Thanks for visiting and see you again soon.

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Trim off fat from the chicken. Then, cut into cubes. Place chicken in a bowl. 

Add yogurt, turmeric, garam masala, red chili powder, cumin, ginger, garlic, and salt.

Mix everything together until all the chicken is well coated. Cover with saran wrap or plastic and refrigerate for at least 1 hour but preferably overnight (the longer you marinate the tender the chicken will be). 

Cook

Heat the pan to medium-high. Add ghee/butter and wait until fully melted.

Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken. 

Sauce In the same pan: add heavy whipping cream (or evaporated milk for less calories), tomato puree, cumin, salt, sugar, garam masala and mix everything together. Return the seared chicken to the pan.

Turn down the heat to medium.

Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened.

Season with salt if needed. 

Garnish with chopped cilantro.

Serve with white rice or naan bread.

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Butter Chicken (murgh makhani)

Authentic Indian Butter Chicken in creamy sauce and easy to make at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories

Ingredients
  

Marinate

  • 1 ½ lbs chicken thighs boneless & skinless
  • ½ cup whole milk plain yogurt
  • 1 tbsp grated garlic
  • 1 tbsp grated ginger
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp red chili powder  Indian spice
  • 1 tsp ground cumin
  • 1 tsp salt

Sauce

  • 1 cup heavy whipping cream
  • 1 cup tomato puree
  • 2 tbsp ghee or butter
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp garam masala

Instructions
 

Marinate

  • Trim off fat from the chicken. Then, cut into cubes. Place chicken in a bowl.
  • Add yogurt, turmeric, garam masala, red chili powder, cumin, ginger, garlic, and salt. Mix everything together until all the chicken is well coated. Cover with saran wrap or plastic and refrigerate for at least 1 hour but preferably overnight (the longer you marinate the tender the chicken will be).

Cook

  • Heat the pan to medium-high. Add ghee/butter and wait until fully melted.
  • Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
  • Sauce In the same pan: add heavy whipping cream (or evaporated milk for less calories), tomato puree, cumin, salt, sugar, garam masala and mix everything together. Return the seared chicken to the pan. Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened. Season with salt if needed. 

Garnish with chopped cilantro. Serve with white rice or naan bread.

    Video

    Keyword Authentic butter chicken, Authentic Indian butter chicken, best butter chicken, butter chicken, easy butter chicken, homemade Indian butter chicken, quick and easy butter chicken
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    Teriyaki Chicken

    Delicious caramelized Teriyaki Chicken is so tender and mouthwateringly satisfying that every bite is a comforting and filling reward. Easy to prep and even easier to plate, this recipe cuts right through the waste and gets to the center of where taste meets satisfaction. Savory and filling, this authentic styled dish is perfect on any occasion. Teriyaki Chicken is a staple at local restaurants but once you have tried this recipe the natural flavors will stand on their own as the best selection for the lowest price. This is very good when served fresh and can be as fancy in the presentation as you want. This also keeps wonderfully refrigerated and makes for a very easy reheat and enjoy time saver for a busy week.

    Watch the video then follow the instructions below to have this beautifully aromatic entree ready to go today. Don’t forget to hit the subscribe button to stay up to date on my latest meal tutorials and presentation suggestions. Like and share this or any of the videos you find interesting from my growing catalog of menu selections. A warm serving of jasmine rice and a nice helping of this delicious recipe make a wonderfully meal the entire family will enjoy. Thanks and come back again real soon!

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    Trim off fat from the chicken thighs. Place the chicken, soy sauce, mirin, sake and the sugar in a ziplock bag or an airtight container. Shake and mix everything together. Marinate for at least 1 hour or overnight (preferably).

    Heat the pan up to medium and add oil. Wait for 2 minutes. Remove chickens (reserve marinate sauce for glaze) from the bag/container and place in the hot pan.

    Sear for 2-3 minutes per-side. 

    Add the marinade/sauce to the pan. Add 2 tbsp water, garlic, ginger and mix everything together. Cook for 6-8 minutes.

    Once, the glaze has nearly evaporated, add another 2 tbsp of water to the pan and cook for another 4-5 minutes. Flip the chicken frequently to coat both sides with the glaze. Remove from heat source.

    Serve chicken with rice.

    Drizzle extra teriyaki sauce on top of the chicken. Enjoy!

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    Teriyaki Chicken

    Smooth Teriyaki Chicken that is tender and delicious.
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Asian, Japanese
    Servings 4
    Calories

    Ingredients
      

    Marinate

    • 4 chicken thighs boneless & skinless
    • 2 tbsp sake
    • 2 tbsp mirin
    • 2 tbsp soy sauce
    • 2 tbsp granulated sugar

    Cook

    • 2 tbsp cooking oil
    • 1 tsp grated garlic
    • 1 tsp grated ginger
    • 4 tbsp (divided) water

    Instructions
     

    Marinate

    • Trim off fat from the chicken thighs. Place the chicken, soy sauce, mirin, sake and the sugar in a ziplock bag or an airtight container. Shake and mix everything together. Marinate for at least 1 hour or overnight (preferably).

    Cook

    • Heat the pan up to medium and add oil. Wait for 2 minutes.
    • Remove chickens (reserve marinate sauce for glaze) from the bag/container and place in the hot pan. Sear for 2-3 minutes per-side. 
    • Add the marinade/sauce to the pan. Add 2 tbsp water, garlic, ginger and mix everything together. Cook for 6-8 minutes. Once, the glaze has nearly evaporated, add another 2 tbsp of water to the pan and cook for another 4-5 minutes. Flip the chicken frequently to coat both sides with the glaze. Remove from heat source.
    • Optional: Extra Teriyaki Sauce
      In a sauce pan: add 2 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp granulated sugar, 2 tbsp water and whisk everything together. Cook on medium heat for 3-5 minutes or until the sauce thickens. Set aside until ready to use. 

    Serve chicken with rice, vegetables or salad. Drizzle extra teriyaki sauce on top of the chicken. Enjoy!

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      Keyword best teriyaki chicken, easy teriyaki chicken, homemade teriyaki chicken sauce, Japanese teriyaki chicken, quick and easy teriyaki chicken, Teriyaki chicken
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      Sheet Pan Chicken Breast & Vegetables

      Sheet Pan Chicken and Vegetables is a scrumptious well balanced meal that anyone can prepare and everyone will enjoy. Tender and Juicy Chicken sharing a pan with a medley of vegetables is perfect for family style gatherings. This easy to follow method of preparation is beginner friendly and the entire family will be glad this dish made it to the table. Delicious tasty and good to the last bite, this recipe is worth every bite.  This dish also stores well for planning the weeks lunches on the go. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have tender juicy chicken and vegetables on a sheet in the middle of your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The chicken and the vegetables in this recipe are fork tender and full of flavor. Thanks for visiting and see you again soon.

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      In a small bowl: add salt, garlic, onion, paprika, black pepper and mix. Set aside. Place chicken breast (single layer) in a ziplock bag. Use a meat pounder or rolling pin to tenderize the chicken. 

      Pour the extra virgin olive oil on the chicken then mix. Add seasoning. Mix until well coated. Marinate for at least 15 minutes or up to 8 hours.

      Preheat the oven to 425°F. Wrap the baking sheet in aluminum foil for easy cleaning later or grease with oil. Deseed the bell peppers and cut into cubes. Cut the red onions into cubes. Peel and chop the carrots. Set all aside. Place chicken breast (do not overlap) in the center of the baking sheet. Place the vegetables around the chicken. Drizzle 3-4 tbsp olive oil over the vegetables and chicken. Season the vegetables with salt & pepper.

      Bake for 20 minutes or until the internal chicken reaches to 165°F. 

      Remove baking sheet from the oven. Let rest for 5-6 minutes before serving. 

      Serve and enjoy!

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      Sheet Pan Chicken Breast and Vegetables

      Simple and easy Sheet Pan Chicken Breast with Vegetables the entire family will enjoy!
      No ratings yet
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      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Course Lunch, Main Course
      Cuisine American
      Servings 4
      Calories

      Ingredients
        

      Marinate

      • 3 boneless chicken breast about 2 lbs
      • 1 tbsp extra virgin olive oil
      • 1 tsp salt
      • 1 tsp garlic powder
      • 1 tsp onion powder
      • 1 tsp paprika
      • ½ tsp black pepper

      Vegetables

      • 2 bell peppers red, yellow, orange or green
      • 2 large carrots
      • 1 red onion
      • 3-4 tbsp extra virgin olive oil

      Instructions
       

      • In a small bowl: add salt, garlic, onion, paprika, black pepper and mix. Set aside.
      • Place chicken breast (single layer) in a ziplock bag. Use a meat pounder or rolling pin to tenderize the chicken.
      • Pour the extra virgin olive oil on the chicken then mix. Add seasoning. Mix until well coated. Marinate for at least 15 minutes or up to 8 hours.
      • Preheat the oven to 425°F. Wrap the baking sheet in aluminum foil for easy cleaning later or grease with oil.
      • Deseed the bell peppers and cut into cubes. Cut the red onions into cubes. Peel and chop the carrots. Set all aside.
      • Place chicken breast (do not overlap) in the center of the baking sheet. Place the vegetables around the chicken. Drizzle 3-4 tbsp olive oil over the vegetables and chicken. Season the vegetables with salt & pepper.
      • Bake for 20 minutes or until the internal chicken reaches to 165°F.
      • Remove baking sheet from the oven. Let rest for 5-6 minutes before serving.

      Serve and enjoy!

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        Chipotle Chicken Wings with Homemade Chipotle Sauce

        Crispy Chipotle Chicken wings smothered in homemade Chipotle sauce is D\delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Fall off the bone tender delicious chicken wings the entire family will enjoy. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have these southwestern chicken wings ready to eat today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Smooth sauce that packs a subtle heat add rich flavor to tender juicy wings, hope you enjoy! Thanks for visiting and see you again soon.

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        Clean and pat the chicken dry with a paper towel. Place wings in a bowl. Coat the wings with oil. Then add the rest of the ingredients and mix until the poultry is well coated. Marinate for 30 minutes.

        Preheat the oven or air fryer to 400°F.  Transfer the wings to a baking sheet or air fryer basket (be sure to space them apart).

        Oven: cook for 30 minutes then, flip/turn the wings & finish cooking for 20-25 minutes or until golden brown. Air Fry:  cook for 22-24 minutes (make sure to flip half way, 11-12 minutes per-side) or until the skin is crispy and golden brown. 

        Sauce : Place all the ingredients in a food processor or blender. Blend for 60-75 seconds or until smooth. Season with salt to your preference.

        Chipotle Chicken Wings are succulent and crispy with just the right kick of southwestern heat.

        Serve & Enjoy!

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        Chipotle Chicken Wings w/Homemade Chipotle Sauce

        Chipotle Chicken Wings are succulent and crispy with just the right kick of southwestern heat.
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        Prep Time 5 minutes
        Cook Time 50 minutes
        Total Time 55 minutes
        Course Appetizer, Main Course, Snack
        Cuisine American, Mexican
        Servings 4
        Calories

        Ingredients
          

        • 2 lbs chicken wings
        • 2 tbsp olive, canola, vegetable or peanut oil
        • 2 tsp ground chipotle chile pepper
        • 2 tsp ground cumin
        • 1 tsp salt
        • 1 tsp onion powder
        • 1 tsp garlic powder
        • 1 tsp Mexican oregano
        • 1 tsp spanish paprika
        • ½ tsp black pepper

        Chipotle Ranch Sauce

        • ½ cup mayonnaise full fat
        • ½ cup sour cream full fat
        • ¼ cup buttermilk
        • 2 tbsp green onions chopped
        • 2 tbsp lime juice
        • 1 tsp onion powder
        • 1 tsp garlic powder
        • 1 tsp dried parsley
        • ½ tsp dried dill
        • ½ tsp salt
        • ¼ tsp pepper
        • 2 chipotle peppers in adobo sauce more if you like it spicy

        Instructions
         

        • Clean and pat the chicken dry with a paper towel. Place wings in a bowl.
        • Coat the wings with oil. Then add the rest of the ingredients and mix until the poultry is well coated. Marinate for 30 minutes.
        • Preheat the oven or air fryer to 400°F.
        • Transfer the wings to a baking sheet or air fryer basket (be sure to space them apart).
        • Oven: cook for 30 minutes then, flip/turn the wings & finish cooking for 20-25 minutes or until golden brown. 
          Air Fry:  cook for 22-24 minutes (make sure to flip half way, 11-12 minutes per-side) or until the skin is crispy and golden brown. 

        Sauce

        • Place all the ingredients in a food processor or blender. Blend for 60-75 seconds or until smooth. Season with salt to your preference.

        Serve with sauce. ENJOY!

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          Lemongrass Chicken Wings

          Sweet asian style Lemongrass Chicken Wings are fall of the bone tender with awesome crispy skin. Delicious tasty and good to the last bit, these wings never last long. This affordable and easy to make selection for hanging out or a tailgate party. Full of sweet tangy flavor, this recipe is a nice alternative to the Chicken Wing home menu. Easy to make and beginner friendly, everyone in the home will enjoy this Vietnamese spin on a Chicken Wing recipe. I recommend using a local Honey for the sauce. My family really enjoys this recipe and I recommend you try this at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have a batch of these succulent Lemongrass Chicken Wings on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.  I love to add a freshly sliced Thai Pepper fro presentation but it also makes for some nice heat to a delicious chicken wing. Thanks for visiting and see you again soon.

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          Clean and pat the chicken dry with a paper towel. Slit both sides of the wings. Place wings in a bowl.

          In a food processor or blender: add lemongrass, shallot, garlic, soy sauce, fish sauce, honey, pepper & brown sugar.

          Blend until smooth. 

          Add marinate sauce to the wings. Mix well and cover with saran/plastic wrap.

          Refrigerate and let marinate for at least 3 hours, preferably overnight. Turn and toss the wings at least once. 

          Transfer the all the wings to a baking sheet or air fryer basket.

          Preheat the Grill to 350°F: cook for 20-25 minutes (make sure to flip half way) or until the skin is crispy and golden brown. Preheat the Oven to 400°F: cook for 25 minutes then, flip/turn the wings & finish cooking for 20-25 minutes or until golden brown. Preheat the Air Fry to 325°F:  cook for 20-22 minutes (make sure to flip half way) or until the skin is crispy and golden brown. 

          Garnish with chopped cilantros, green onion or Thai peppers.

          Serve & Enjoy!

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