Butter Chicken Recipe - Indian Food Murgh Makhani, otherwise known as Butter Chicken, is probably one of India’s most famous dishes. The name says it all, but essentially, tender succulent pieces of chicken are gently simmered in a rich and creamy tomato based curry. This dish is truly a delicious taste of heaven. Please don’t be discouraged by the lengthy ingredient list or the preparation, this dish is completely worth it. Butter Chicken is thought to have originated in Delhi and the Mughlai influences in this dish are quite prevalent. Traditionally, this recipe uses grilled chicken; leftover Tandoori chicken works really well. MURGH MAKHANI (Indian Butter Chicken) Ingredients: **To make the Tandoori Chicken After the chicken has cooled, cut the chicken into 1.5-2” size pieces. **To make the Makhani Curry (Butter Cream Curry): In a dry skillet on medium low heat, dry roast the spices (cinnamon, cloves, green cardamom pods, and black peppercorns) until fragrant and aromatic.
Stuffed Chicken Divan with a Sherry Dijon Sauce Recipe : Food Network Kitchens Directions Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Chop the broccoli and toss in a bowl with the Gruyere and garlic. Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Nutritional analysis per serving Calories 347; Total Fat 11g (Sat Fat 5.1g, Mono Fat 3.9g, Poly Fat 1.1g) ; Protein 50g; Carb 10g; Fiber 1g; Cholesterol 126.5mg; Sodium 433.5mg We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. From Food Network Kitchens
Asian Turkey Burgers Recipe : Food Network Kitchens Directions Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour. Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes. In a separate small bowl combine the yogurt and chili garlic sauce. Drain the bulgur and put into a large bowl. Heat a large nonstick skillet over medium heat until very hot. Drain the pickled vegetables and toss with the whole cilantro. Copyright 2010 Television Food Network, G.P. Nutritional analysis per serving Calories 186; Total Fat 4 g (Sat Fat 0.4g, Mono Fat 0.7g, Poly Fat 1.5g) ; Protein 18g; Carb 23g; Fiber 3g; Cholesterol 23mg; Sodium 421mg We lightened these burgers by cutting back on the meat and adding some texture with bulgur. From Food Network Kitchens
Bacon Sweet Potato Pomegranate Spinach Salad Recipe: Thanksgiving Side Are you looking for the perfect Thanksgiving or holiday salad? How about a salad that is a bit more substantial to fill your belly on a crisp fall or winter’s day? Look no further. I usually roast my sweet potatoes in olive oil or a nut oil. As far as bacon goes, I used uncured pork bacon is this recipe. What is your favorite grated cheese? What is your go-to salad to create for the fall-winter holidays? Do you have a favorite sweet potato recipe? 8-10 servings I used a small amount of bacon fat to roast these sweet potatoes. 2 pounds Sweet Potatoes (Garnet Yams), cleaned, skins left on, cut into 1 ” cubesa pinch of Garlic Salta pinch of ground Cinnamona pinch of ground Gingera pinch of ground ground Black Peppera few tablespoons pure Maple Syrup18-24 ounces Baby Spinach Leaves12 ounces crumbled Bacon (I used uncured Pork Bacon in this recipe) set aside bacon greasea few handfuls of Pomegranate Seeds (arils)grated Gruyére or your favorite cheese Print This Recipe... Fall Salad Recipe Links
Chana Masala We are big Indian food fans around here, but it’s always something that I’ve found a bit elusive in terms of cooking. I don’t know what it is, something about achieving the perfect combination of spices and the right cooking time and consistency that you can’t get just from a recipe. But we made this channa the other night, the second time we’ve tried this recipe, and it was really good so we must be on to something! Chana Masala Oil 6 to 8 garlic cloves, minced 1 to 2 onions, finely chopped fresh ginger 3 tomatoes, chopped 1 Tbsp tomato paste salt and pepper to taste 3/4 tsp curry powder 3 large cans chick peas 1/2 to 1 cup water 2 to 3 Tbsp ketchup 1 1/2 tsp garam masala Cook garlic, onions and ginger in oil until soft, but not browned.
Black Bean Chili An excellent source of molybdenum, fiber, vitamin C, and folate, this is alternative version of chili that can be served as a meal in itself or used in many dishes such as soft tacos, tostados, frittata, or enchiladas. The Healthy Saute cooking method makes this recipe even healthier because it is prepared without the use of heated oils. Enjoy! Directions: Heat 1 TBS broth in a medium size soup pot. Healthy Sauté onion and bell pepper in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Serving Suggestions Serve with Romaine and Avocado Salad Black Bean Chili1.00 serving(497.09 grams) Calories: 417 NutrientDRI/DV molybdenum360.7% phosphorus52.4% Introduction to Recipe Rating System Chart In order to better help you identify recipes that feature a high concentration of nutrients for the calories they contain, we created a Recipe Rating System. In-Depth Nutritional Profile for Black Bean Chili
Chicken Parmesan Rollatini Recipe : Food Network Kitchens Directions Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season the chicken with salt and pepper; place smooth-side down on a work surface. Mix the parmesan and breadcrumbs in a shallow dish. Mist a cast-iron skillet with cooking spray. Per serving: Calories 355; Fat 14 g (Saturated 7 g); Cholesterol 105 mg; Sodium 848 mg; Carbohydrate 15 g; Fiber 2 g; Protein 44 g Photograph by Antonis Achilleos
Gazpacho Recipe : Ina Garten Prev Recipe Next Recipe Loading Video... First Up 02:34 First Up The Contessa's Gazpacho 02:34 The Contessa puts her spin on gazpacho, Spain's soup-and-salad hybrid dish. Now Playing 01:11 Now Playing Onion How-Tos 01:11 Food Network shares tips on how to peel, slice, dice and mince onions. Now Playing 01:24 Food Network Shows How to Crush, Slice and Mince Garlic 01:24 Food Network teaches how to crush, slice and mince garlic. Gazpacho Recipe courtesy of Ina Garten Show: Barefoot Contessa Episodes: Surprise Beach Party and Surprise Beach Party Gazpacho 277 Reviews Save Recipe Level: Easy Total: 20 min Prep: 20 min Yield: 4 to 6 servings Share This Recipe View Shopping List Watch how to make this recipe. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Copyright 1999 The Barefoot Contessa Cookbook Add a Note Categories: Easy Lunch Recipes Lunch Vegetarian European Recipes Spanish Soup Tomato Cucumber Appetizer Main Dish More from: Summer Entertaining Guide Gazpacho