1,730 butter chicken recipes

Excellent soup. I didn't stir in the cream because the taste was so good without it. Amazing extra flavor of fennel seeds. Thanks.

Rich, restaurant-style creamy broccoli soup with tender florets, buttery broth base, half-and-half, and sharp cheddar for stirring in at the table.

A baked fish with lemon sauce main dish. The velvety smooth lemon sauce is enriched with egg yolk which adds lovely mouthfeel and richness to the light and flaky sole.

Adaption of this classic Italian recipes that highlights the chicken, prosciutto and sage with a simple pan sauce topped with crispy fried sage leaves. A quick and easy weeknight treat.

Baked parmesan-crusted chicken: bite-size pieces dipped in garlic butter, rolled in a Parmesan-breadcrumb coating, and baked hot until golden and crunchy. The family trick is cutting the chicken small.

This scrumptious chicken dish is made with safflower oil, plain yogurt and a pinch of cayenne pepper.

Cheesy and potato-y goodness: hash brown potatoes in a creamy sauce topped with crispy French fried onions.

Easy to make, takes no time, and tastes absolutely delicious. Juicy, cheesy and packed with flavors. It's perfect for lunch or supper.

Dalt's baked potato soup with diced potatoes, slow-cooked onions, half and half, and a clever potato-flake thickening trick. Restaurant-style copycat with crispy bacon scattered on top.

Sausage and lentil soup that's even better the next day. Browned sausage, vegetables, and herbs simmered into a hearty broth, with lentils added near the end so they stay tender, not mushy.

Crispy fried chicken wings tossed in a sweet-and-spicy sauce with French dressing, herbs, and hot sauce. Served with blue cheese dressing and crunchy veggies.

An excellent finger-lickin'-chicken to dip into your favorite sauce or dressing

Beat the winter this year with a savory Chicken Pot Pie filled a variety of spices vegetables that can satisfy anyone's hunger!

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Sole stuffed with crab, shrimp and mushrooms baked in a mushroom sauce topped with cheese.

New Orleans red beans and rice made easy in the slow cooker. Dried red beans cooked low with a smoky ham hock, garlic, and bay, thickened creamy, then piled over rice with browned smoked sausage.