There’s nothing like a warm, delicious meal to make you feel right at home. Whether you’re cooking for family or just treating yourself, these two recipes are sure to be a hit. First up, we have butter chicken with vegetables. This dish is easy to make and bursting with flavor.
Butter Chicken with Vegetables
Ingredients:
- 1 pound boneless, skinless chicken breast, cut into cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup chopped fresh or frozen vegetables (such as bell pepper, zucchini, and carrots)
- 1/2 cup heavy cream or coconut milk
- Fresh cilantro, chopped, for garnish
Instructions:
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
- Remove chicken and set aside. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the tomato paste, garam masala, turmeric, cumin, paprika, salt, and cayenne pepper. Cook for 1 minute.
- Add the vegetables and cook until tender, about 5-7 minutes.
- Stir in the cream and bring to a simmer. Add the chicken back into the skillet and cook until the chicken is cooked through and the sauce has thickened, about 10 minutes.
- Garnish with cilantro and serve with rice or naan.
FAQ:
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Our second recipe comes from the famed Wolfgang Puck. This roasted chicken is juicy and flavorful, and the perfect meal to impress your guests.
Wolfgang Puck’s Roasted Chicken
Ingredients:
- 1 whole chicken (3-4 pounds)
- 1/4 cup olive oil
- 1 lemon, halved
- 1 head garlic, halved lengthwise
- 3 leaves fresh sage
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F.
- Rinse the chicken and dry with paper towels.
- In a small bowl, mix together the olive oil, the juice of 1 lemon half, and the chopped garlic.
- Loosen the skin of the chicken and spread the oil mixture underneath the skin.
- Stuff the cavity of the chicken with the lemon, garlic, and herbs. Season with salt and pepper.
- Truss the chicken and place it in a roasting pan.
- Roast the chicken for 1-1 1/2 hours or until the internal temperature reaches 165°F.
- Let the chicken rest for 10 minutes before carving.
FAQ:
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Both of these recipes are sure to impress your guests and satisfy your cravings. Whether you’re in the mood for a spicy and creamy curry or a classic roasted chicken, these recipes have got you covered. Don’t forget to check out the recommended products on Amazon to take your meals to the next level. Happy cooking!
If you are looking for Roasted Chicken and Vegetables in Brown Butter Pasta – Cyndy M Carroll you’ve came to the right place. We have 5 Images about Roasted Chicken and Vegetables in Brown Butter Pasta – Cyndy M Carroll like Butter chicken with vegetables | Australian Institute of Sport and also Wolfgang Puck's Roasted Chicken | The Doctors TV Show. Read more:
Roasted Chicken And Vegetables In Brown Butter Pasta – Cyndy M Carroll
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Vegan Butter Chicken – Nora Cooks
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Butter Chicken With Vegetables | Australian Institute Of Sport
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