chicken recipes?

Question

does anyone have any good, easy chicken dinner recipes?

Answer 1

Hey honey will love this,

INDIAN BUTTER CHICKEN...

Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream


How to make butter chicken :
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

OR

You can go for easy indian barbecue chicken

Ingredients:

1 (3 to 4 pound) chicken
1 1/2 cups yogurt
1 tbsp paprika
4 garlic cloves, pressed
1/8 tsp chili peppers
1 tsp salt
1/4 tsp cinnamon
1/2 tsp ground cumin
1/8 tsp ground cloves
A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.



How to make indian barbecue chicken :


Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.
For the marinade, combine all the remaining ingredients.
Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.
To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.

Answer 2

Creamy Chicken Parmesan
4 boneless chicken breast halves without skin
1 egg, slightly beaten
1/2 cup seasoned bread crumbs
2 tablespoons butter
1 jar (16 ounces) spaghetti sauce, or 1 1/2 to 2 cups homemade
1/2 cup shredded Mozzarella cheese
1 tablespoon grated Parmesan cheese
1/4 cup chopped fresh parsley

Wash chicken and pat dry. Put chicken between pieces of wax paper, or in a food storage bag; pound gently to flatten for even cooking. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot butter, brown chicken on both sides Add sauce then reduce heat to low. Cover and simmer 10 minutes. Sprinkle with Mozzarella and Parmesan cheeses and parsley. Cover and simmer 5 minutes, until cheese melts.
Serves 4.

Answer 3

i made this today and i absolutely loved the tangy spicy taste

slice an onion and fry till brown add 2 teaspoon of ginger garlic paste to it fry for a minute and then add a chicken leg and thigh fry till the pieces are browned from the outside add a quarter teaspoon of turmeric powder a teaspoon each of cumin, chill and curry powder and salt to taste fry for a minute then add some tomato puree and tamarind paste add a cup of water and let cook till the chicken is done you can also add a potato if you like along with the chicken

Answer 4

2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, cho

Answer 5

Bake four chicken breasts and them cut them into cubes. Then pour two cans of cream of chicken soup into a bowl with the chicken, broccoli, and a bit of curry powder - mix it up and pour into a casserole dish and bake for 25- 30 minutes at 350degrees. It is delicious and easy.

Answer 6

I have a recipe for chicken paprikash or chicken paprika. If you would like it then please just email me . good luck and happy cooking .

Answer 7

Slow Cooker Creamy Herbed Chicken Stew (Cooking for 2)

1 cup baby-cut carrots
1 Yukon Gold potato, cut into 1 1/2-inch pieces
1/4 cup chopped onion
1/4 cup sliced celery
1/2 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound boneless skinless chicken thighs
3/4 cup chicken broth
1/2 cup snap pea pods
1/4 cup whipping (heavy) cream
2 tablespoons Gold Medal® all-purpose flour

1. Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker.

2. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.

3. Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180ºF) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.

4. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.
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Savory Chicken Stew and Dumplings (Cooking for 2)

1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 3/4 cups reduced-sodium vegetable broth (from 32-oz box)
1 1/2 cups Green Giant® frozen mixed vegetables
1 cup cut-up cooked chicken breast
1 cup Bisquick Heart Smart® mix
2 tablespoons chopped green onions (2 medium)
1/8 teaspoon onion powder
1/3 cup fat-free (skim) milk

1. In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.

2. In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.

3. Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.
High Altitude (3500-6500 ft): No change.
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Home-Style Chicken Dinner

1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper, if desired
3/4 cup water
1 envelope (0.87 ounce) chicken gravy mix
1 bag (14 ounces) frozen baby whole potatoes, broccoli, carrots, baby corn and red pepper strips
1 jar (4.5 ounces) Green Giant® sliced mushrooms, drained
Chopped fresh chives or parsley, if desired

1. Melt butter in 10-inch nonstick skillet over medium heat. Sprinkle chicken with salt and pepper. Cook chicken in butter 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.

2. Mix water and gravy mix (dry) in small bowl; pour into same skillet. Stir in frozen vegetables and mushrooms. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until largest pieces of potatoes are hot. Add chicken; cover and simmer about 2 minutes or until chicken is heated through.

3. Serve vegetable and gravy mixture over chicken. Sprinkle with chives.

Answer 8

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