1,673 butter chicken recipes

Veal ragout with red pepper braises cubed veal in white wine, plum tomatoes, and herbs, then finishes with sweet bell pepper and a bright lemon-garlic gremolata over fresh fettuccine.

Mexican-style chicken Kiev stuffs chicken breasts with green chiles and Monterey Jack, rolled in chili-cumin breadcrumbs, and served with a cumin-tomato sauce.

Paella with shrimp, mussels, clams, chicken, chorizo, and sole in saffron rice with sherry and artichoke hearts. A loaded Spanish-style one-pan feast.

A crunchy Chinese chicken salad with napa cabbage, romaine, snow peas, and carrots topped with rotisserie chicken, chopped peanuts, and fresh mint, all tossed in a smoky chipotle peanut butter dressing.

Curry lobster risotto: arborio rice cooked the classic risotto way with West Indian curry powder, ginger, and shallots, finished with sweet papaya, mango, banana, and chunks of cooked lobster.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.

Harissa sauce made with fresh or dried red chiles, garlic and a deeply aromatic Moroccan-style broth of chicken, chickpeas, saffron, cinnamon, orange peel and honey. A vivid North African accompaniment for couscous.

Ground chicken and veal patties loaded with sautéed mushrooms and herbs, pan-fried and oven-crisped, then served with a punchy Dijon and English mustard sauce. Bistro-style burgers for eight.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.

Hy's Georgia chain-gang chili: a three-meat marathon chili with burgundy-marinated beef, ground pork, and poached chicken, simmered three hours with three kinds of chiles, beer, and Sauterne.

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

Peri-peri is a spicy marinade usually used with chicken that is very popular in Britain.

Lemon chicken with Angostura bitters, brown sugar, and paprika. Flour-coated chicken thighs browned in a skillet then baked with lemon slices in a sweet-bitter pan sauce.

Classic French veal stew with shoulder cubes browned in butter, braised in white wine and broth with a bouquet garni. Fork-tender and rich, served over rice, polenta, or potatoes.