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Butter Chicken

Published

3 months ago

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Butter Chicken

Butter Chicken

Butter Chicken is a rich and creamy dish made with tender chicken pieces cooked in a spiced tomato and butter sauce. It’s flavorful, comforting, and perfect to serve with rice or naan. This homemade version brings restaurant-quality taste to your kitchen with simple ingredients.

Ingredients

For the Chicken

Ingredient Quantity
Plain whole-milk yogurt 1/3 cup
Garlic (grated or chopped) 2 cloves
Lemon juice 1 Tbsp
Garam masala 1 Tbsp
Ginger (grated or chopped) 1 Tbsp
Kosher salt 2 tsp
Kashmiri chili powder 1 tsp
Boneless, skinless chicken thighs 2 lb (cut into 1.5″ pieces)

For Makhani Sauce & Assembly

Ingredient Quantity
Unsalted butter 5 Tbsp
Tomato paste 1/2 cup
Serrano chile (chopped) 1/2
Ginger (grated or chopped) 1 Tbsp
Garam masala 1 tsp
Ground cumin 1 tsp
Kashmiri chili powder 1 tsp
Heavy cream 1 cup
Dried fenugreek leaves (optional) 1 Tbsp
Kosher salt 1/2 tsp or more
Fresh cilantro (chopped) 1/4 cup
Cooked basmati rice or naan For serving

About the Ingredients

Yogurt helps to tenderize the chicken and add creaminess. Garam masala, ginger, and garlic give the dish its warm and spicy flavor. Kashmiri chili powder adds vibrant color with moderate heat. Butter makes the sauce rich, while tomato paste brings tanginess and depth. Heavy cream gives a smooth, velvety texture. Optional fenugreek leaves (kasoori methi) enhance the flavor with an authentic Indian touch.

Instructions

For the Chicken

  1. In a large bowl, whisk yogurt, garlic, lemon juice, garam masala, ginger, salt, and chili powder.
  2. Add chicken and mix well. Cover and refrigerate for 1 hour.
  3. Preheat broiler and line a baking sheet with foil. Spread chicken in a single layer.
  4. Broil for 15 minutes, or until charred and fully cooked. Let it cool slightly.

For Makhani Sauce & Assembly

  1. Melt butter in a large skillet over medium heat.
  2. Add tomato paste and cook for 5 minutes until darker in color.
  3. Add chile and ginger. Cook 1 minute more until fragrant.
  4. Add garam masala, cumin, and chili powder. Stir for 30 seconds.
  5. Stir in cream, fenugreek (if using), salt, chicken, and 1 cup water. Simmer on low for 10–15 minutes.
  6. Taste and adjust salt. Top with cilantro. Serve hot with rice or naan.

Nutrition (Per Serving – Approximate)

  • Calories: 600–700
  • Protein: High (from chicken and yogurt)
  • Fats: High (from butter and cream)
  • Carbs: Moderate (from tomato paste and sides)

Tips

  • Use boneless thighs for more flavor and tenderness.
  • Marinate longer (up to 24 hours) for deeper flavor.
  • Adjust spice by using more or less chili powder.
  • Serve hot with basmati rice or garlic naan for a complete meal.

 

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Dinner

15-Minute Garlic Bread Pizza (4 Easy Topping Combos)

Published

2 months ago

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August 23, 2025

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Garlic Bread Pizza

15-Minute Garlic Bread Pizza (4 Easy Topping Combos)

Pizza night couldn’t be easier than this: use frozen garlic toast as the base, add your favorite toppings, and bake. Ready in about 15 minutes, customizable for everyone at the table, and perfect for busy days or on-the-go lunches.

Why You’ll Love It

  • Super fast: 15 minutes, start to finish.
  • Crispy, garlicky base: Frozen garlic toast acts like mini pizza crusts.
  • Mix & match: Four topping ideas (pepperoni, veggie, bacon jalapeño, margherita)—or customize your own.
  • Kid-friendly & budget-friendly: Minimal ingredients with maximum flavor.

Ingredients (for 8 Servings)

  • 8 slices frozen garlic toast
  • Base sauces & cheese: pizza sauce, ranch dressing (for bacon jalapeño), shredded mozzarella
  • Toppings: pepperoni, diced bell pepper, zucchini (half-moons), button mushrooms (sliced), black olives (sliced), cooked crumbled bacon, pickled jalapeños, roma tomato slices, fresh basil

Topping Combo Tables

Pepperoni Garlic Bread Pizza

Item Amount (per 2 slices)
Pizza sauce 2 tablespoons
Shredded mozzarella ¼ cup (25 g)
Pepperoni 6 slices

Veggie Lovers Garlic Bread Pizza

Item Amount (per 2 slices)
Pizza sauce 2 tablespoons
Shredded mozzarella ¼ cup (25 g)
Bell pepper, diced 2 teaspoons
Zucchini, half-moon slices 3 slices
Button mushrooms, sliced 4 slices
Black olives, sliced 6 slices

Bacon Jalapeño Garlic Bread Pizza

Item Amount (per 2 slices)
Ranch dressing 2 tablespoons
Shredded mozzarella ¼ cup (25 g)
Cooked bacon, crumbled ¼ cup (60 g)
Pickled jalapeño To taste (sliced)

Margherita Garlic Bread Pizza

Item Amount (per 2 slices)
Roma tomato, sliced 4 slices
Shredded mozzarella ¼ cup (25 g)
Fresh basil, chopped 1 teaspoon (for garnish after baking)

Step-by-Step Instructions

  1. Preheat: Heat the oven to 450°F (230°C). Line a baking sheet with parchment.
  2. Arrange: Place the 8 frozen garlic toast slices on the sheet, garlic-side up.
  3. Assemble toppings (2 slices each):
    • Pepperoni: Pizza sauce → mozzarella → pepperoni.
    • Veggie Lovers: Pizza sauce → mozzarella → bell pepper → zucchini → mushrooms → olives.
    • Bacon Jalapeño: Ranch → mozzarella → bacon → pickled jalapeños.
    • Margherita: Tomato slices → mozzarella (basil after baking).
  4. Bake: 8–12 minutes until bread is crispy and cheese is melted.
  5. Finish: Garnish margherita with basil. Rest 1 minute for cleaner slices. Serve hot—enjoy!

Pro Tips, Swaps & Storage

  • Extra crispy hack: Pre-toast the garlic bread 3 minutes before topping.
  • Cheese options: Try provolone, cheddar, or an Italian blend.
  • Sauce swap: Pesto or Alfredo works beautifully for margherita or veggie.
  • Spice it up: Red pepper flakes or hot honey drizzle after baking.
  • Storage: Refrigerate leftovers up to 2 days; reheat at 375°F (190°C) for 5–7 minutes.
  • Make-ahead: Assemble on frozen toast and freeze raw; bake from frozen, adding 2–4 minutes.

FAQs

Can I use regular bread instead of garlic toast?

Yes, but brush with garlic butter or olive oil for flavor and crispness.

Air fryer option?

Air fry at 375°F (190°C) for 6–9 minutes. Work in batches and check early to avoid over-browning.

Gluten-free?

Use gluten-free garlic toast or gluten-free baguette slices and your preferred sauces.

Printable Quick Reference Table

Combo Sauce Base Main Toppings Bake Time
Pepperoni Pizza sauce Mozzarella, pepperoni 8–12 min @ 450°F (230°C)
Veggie Lovers Pizza sauce Mozzarella, bell pepper, zucchini, mushrooms, olives 8–12 min @ 450°F (230°C)
Bacon Jalapeño Ranch dressing Mozzarella, crumbled bacon, pickled jalapeños 8–12 min @ 450°F (230°C)
Margherita — Tomato slices, mozzarella, basil (after baking) 8–12 min @ 450°F (230°C)
 

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Dinner

Peruvian-Style Chicken With Green Sauce

Published

3 months ago

on

July 20, 2025

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Peruvian-Style Chicken With Green Sauce

Peruvian-Style Chicken With Green Sauce

Ingredients Table

For the Chicken

Ingredient Amount
Garlic (grated or chopped) 3 cloves
Olive oil 2 tablespoons
White vinegar 1 tablespoon
Smoked paprika 2 teaspoons
Aji amarillo paste (optional) 1 teaspoon
Ground cumin 1 teaspoon
Salt 1 teaspoon
Black pepper ½ teaspoon
Chicken thighs (bone-in, skin-on) 2 ½ lbs

For the Green Sauce

Ingredient Amount
Jalapeños (chopped, no seeds) 2
Garlic 1 clove
Fresh cilantro 1 cup
Lime zest and juice From 2 limes
Aji amarillo paste (optional) 1 teaspoon
Honey 1 teaspoon
Salt ½ teaspoon
Black pepper ¼ teaspoon
Olive oil ¼ cup

About the Ingredients

This recipe uses juicy chicken thighs instead of a whole chicken, making it faster and easier. The marinade is smoky, garlicky, and full of flavor. Aji amarillo paste adds a touch of Peruvian spice, but you can skip it if you can’t find it. The green sauce is made with cilantro, jalapeños, lime, and garlic – it’s fresh, spicy, and bright.

Cooking Instructions

For the Chicken

  1. In a bowl, mix garlic, oil, vinegar, paprika, cumin, salt, pepper, and aji amarillo (if using).
  2. Coat the chicken with the marinade. Let it sit for 30 minutes at room temperature or up to 2 hours in the fridge.
  3. Preheat oven to 450°F (230°C).
  4. Place chicken skin-side up on a baking tray and roast for 25–35 minutes, until the skin is golden and crispy.

For the Green Sauce

  1. Add all sauce ingredients to a blender: jalapeños, garlic, cilantro, lime zest and juice, honey, salt, pepper, and aji amarillo (if using).
  2. Blend until smooth, then slowly add olive oil while blending.
  3. Taste and adjust with more lime, salt, or pepper if needed.

Nutrition Information (Estimated)

  • Calories per serving: 320–400 kcal
  • Protein: 25–30g
  • Fat: 20–25g
  • Carbohydrates: 5–10g

Tips

  • If you can’t find aji amarillo, just skip it—the jalapeños provide enough flavor.
  • Let the chicken rest for 5 minutes after baking for juicier meat.
  • You can use the sauce as a dip or dressing too!

 

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Dinner

Gnocchi SoupCreamy Chicken Marsala

Published

3 months ago

on

July 20, 2025

By

Creamy Chicken Marsala Gnocchi Soup

Creamy Chicken Marsala Gnocchi Soup

This rich and creamy Chicken Marsala Gnocchi Soup is perfect for cozy dinners. It combines the flavors of chicken, mushrooms, gnocchi, and a creamy Marsala wine sauce for a comforting and hearty dish.

Ingredients Table

Ingredient Quantity
Boneless Chicken Thighs 1.5 lb
Italian Seasoning 2 tsp
Kosher Salt To taste
Black Pepper To taste
All-Purpose Flour 1/2 cup
Olive Oil 4 Tbsp
Cremini Mushrooms 12 oz, sliced
Unsalted Butter 4 Tbsp
Shallot 1 large, chopped
Garlic 3 cloves, chopped
Fresh Thyme 1 Tbsp
Marsala Wine 1.5 cups
Chicken Broth 6 cups
Heavy Cream 1/2 cup
Gnocchi 1 (17 oz) package
Fresh Parsley 1 Tbsp, chopped

About the Ingredients

Chicken thighs stay juicy and tender during cooking. Gnocchi are small potato dumplings that absorb flavor from the broth. Marsala wine adds a slightly sweet, rich flavor, while mushrooms and thyme give the soup a deep, earthy taste. The cream makes it smooth and comforting.

How To Make Easy Step By Step

  1. Dry the chicken and season with Italian seasoning, salt, and pepper. Coat both sides with flour.
  2. Heat 2 Tbsp oil in a pot and cook chicken until golden and fully cooked. Let it cool, then shred into pieces.
  3. In the same pot, add 2 Tbsp oil and cook mushrooms until brown. Remove them from the pot.
  4. Melt butter in the pot, add shallots, garlic, and thyme. Cook until soft and fragrant.
  5. Mix in 1/4 cup flour and cook for 2 minutes. Slowly pour in Marsala wine while whisking to avoid lumps.
  6. Add chicken broth and bring to a boil, then lower heat and simmer for 15 minutes.
  7. Add mushrooms, cream, and gnocchi. Cook gnocchi as per package instructions.
  8. Add shredded chicken and parsley. Taste and adjust salt as needed. Serve warm.

Nutrition Information (Approx.)

  • Calories: 480 per serving
  • Protein: 30g
  • Fat: 22g
  • Carbohydrates: 35g
  • Sugar: 4g
  • Fiber: 3g

Cooking Tips

  • You can use rotisserie chicken to save time.
  • If you don’t have Marsala wine, use a mix of white wine and a bit of sugar.
  • Store leftovers in the fridge for 3 days or freeze for up to 3 months.

 

 

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