Top 6 Chicken Recipe from Everyday Gourmet
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Recipes in this Video
6 recipes
Butter chicken, or Murgh Makhani, originated in Delhi, India, in the 1950s. It was created by the chefs at the Moti Mahal restaurant, who used leftover chicken in a rich, buttery tomato sauce. This dish has since become a staple in Indian cuisine, celebrated for its creamy texture and aromatic spices. It's often served with naan or rice and is popular in Indian restaurants worldwide.
Ingredients
- ●chicken
- ●butter
- ●cream
- ●tomatoes
- ●onions
- ●garlic
- ●ginger
- ●spices
Instructions
- 1Marinate chicken in yogurt and spices for at least an hour.
- 2Heat butter in a pan and sauté onions until golden.
- 3Add garlic and ginger, cooking until fragrant.
- 4Stir in tomatoes and simmer until soft.
- 5Blend the mixture into a smooth sauce.
- 6Return the sauce to the pan, add cream, and simmer.
- 7Add marinated chicken and cook until done.
Ingredient Alternatives
butter
Healthier: ghee
Cheaper: margarine
Ghee is a healthier fat option, while margarine is often more affordable.
cream
Healthier: coconut milk
Cheaper: evaporated milk
Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.
Techniques
marinatingsautéingblendingsimmering
Equipment
panblenderbowl
🌶️🌶️🌶️Hotdairy
Also Known As
Murgh Makhani
Ingredients
- ●2 cups jasmine rice
- ●4 cups chicken broth
- ●1/4 cup soy sauce
- ●1/4 cup honey
- ●1 tablespoon sesame oil
- ●1 teaspoon garlic powder
- ●1 teaspoon ginger powder
- ●1/2 teaspoon black pepper
- ●1 pound chicken thighs, boneless and skinless
- ●1 cup frozen peas
- ●1/4 cup chopped green onions
Instructions
- 1Rinse the jasmine rice under cold water until the water runs clear, then drain.
- 2In a large pot, heat the sesame oil over medium heat.
- 3Add the chicken thighs to the pot and sear them for about 5 minutes on each side until golden brown.
- 4Remove the chicken from the pot and set aside.
- 5In the same pot, add the chicken broth, soy sauce, honey, garlic powder, ginger powder, and black pepper. Stir to combine.
- 6Bring the mixture to a boil, then add the rinsed rice and stir well.
- 7Place the seared chicken thighs on top of the rice mixture, cover the pot, and reduce the heat to low.
- 8Cook for 20 minutes without lifting the lid, allowing the rice to absorb the liquid and the chicken to cook through.
- 9After 20 minutes, add the frozen peas on top of the rice and chicken, cover again, and let it sit for an additional 5 minutes.
- 10Fluff the rice with a fork, mix in the peas, and serve topped with chopped green onions.
Equipment
large potmeasuring cupsmeasuring spoonswooden spoonknifecutting board
Chicken noodle soup is a classic comfort food in American cuisine, often associated with home cooking and family gatherings. It is commonly prepared during cold weather or when someone is feeling unwell, embodying the idea of nurturing and warmth. The dish has variations across cultures, but its essence remains a soothing, hearty meal.
Ingredients
- ●chicken
- ●noodles
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●broth
- ●herbs
- ●pepper
- ●salt
Instructions
- 1In a large pot, heat some oil over medium heat.
- 2Add chopped onions, carrots, and celery; sauté until softened.
- 3Stir in minced garlic and cook for another minute.
- 4Add chicken and broth; bring to a boil.
- 5Reduce heat and simmer until chicken is cooked through.
- 6Remove chicken, shred it, and return to the pot.
- 7Add noodles and cook until tender.
- 8Season with herbs, salt, and pepper to taste.
- 9Serve hot.
Ingredient Alternatives
chicken
Healthier: turkey
Cheaper: chicken thighs
Turkey is leaner; chicken thighs are more affordable.
noodles
Healthier: whole grain noodles
Cheaper: egg noodles
Whole grain noodles offer more fiber; egg noodles are often cheaper.
Techniques
sautéingboilingshredding
Equipment
large potcutting boardknifeladle
🌶️🌶️🌶️Lowgluten
Also Known As
Chicken SoupNoodle Soup
Ingredients
- ●1.5 lbs chicken, cut into pieces
- ●2 tbsp vegetable oil
- ●1 large onion, finely chopped
- ●4 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tbsp curry powder
- ●1 tsp turmeric powder
- ●1 can (14 oz) coconut milk
- ●1 cup chicken broth
- ●2 medium potatoes, cubed
- ●1 red bell pepper, sliced
- ●1 tbsp soy sauce
- ●1 tbsp fish sauce
- ●1 tsp sugar
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add the curry powder and turmeric powder, stirring to combine and cook for 1-2 minutes.
- 5Add the chicken pieces to the pot, stirring to coat them in the spice mixture.
- 6Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.
- 7Add the cubed potatoes and sliced bell pepper, stirring to combine.
- 8Season with soy sauce, fish sauce, sugar, and salt to taste.
- 9Cover and let the curry simmer for about 30 minutes, or until the chicken is cooked through and the potatoes are tender.
- 10Garnish with fresh cilantro before serving.
Equipment
Large potWooden spoonMeasuring cupsMeasuring spoons
🌶️🌶️🌶️Medium
Hainanese Chicken Rice is a popular dish in Southeast Asia, particularly in Singapore and Malaysia, known for its simplicity and rich flavors.
Ingredients
- ●1 whole chicken (about 3-4 lbs)
- ●1 tablespoon salt
- ●4 cups water
- ●2 cups jasmine rice
- ●4 cloves garlic, minced
- ●1 thumb-sized piece of ginger, sliced
- ●2 tablespoons vegetable oil
- ●1 cucumber, sliced (for garnish)
- ●Fresh cilantro (for garnish)
- ●Soy sauce (for serving)
- ●Chili sauce (for serving)
Instructions
- 1Rub the whole chicken with salt, making sure to get it inside the cavity.
- 2Place the chicken in the pressure cooker and add 4 cups of water, ginger, and garlic.
- 3Seal the pressure cooker and cook on high pressure for 25 minutes.
- 4Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- 5Remove the chicken and set aside to cool. Reserve the broth in the cooker.
- 6In a separate pot, heat the vegetable oil over medium heat. Add the rinsed jasmine rice and stir for 2-3 minutes until fragrant.
- 7Add 4 cups of the reserved chicken broth to the rice and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked.
- 8While the rice is cooking, slice the cooled chicken into serving pieces.
- 9Serve the chicken over the rice, garnished with cucumber slices and fresh cilantro. Offer soy sauce and chili sauce on the side.
Equipment
Pressure cookerRice cooker or potCutting boardKnife
Ingredients
- ●4 chicken thighs, bone-in and skin-on
- ●2 cups buttermilk
- ●2 tbsp jerk seasoning
- ●1 cup all-purpose flour
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●Vegetable oil for frying
- ●1 ripe mango, peeled and diced
- ●1/4 cup hot sauce
- ●1 tbsp lime juice
- ●1 tbsp honey
Instructions
- 1In a large bowl, combine the buttermilk and jerk seasoning. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2In a separate bowl, mix the flour, salt, black pepper, paprika, garlic powder, and onion powder.
- 3Remove the chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing lightly to adhere.
- 4In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 5Carefully add the chicken thighs to the hot oil, skin side down. Fry for about 7-8 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 6Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
- 7In a small saucepan, combine the diced mango, hot sauce, lime juice, and honey. Cook over medium heat for about 5 minutes, stirring occasionally, until the mango is soft and the sauce is heated through.
- 8Blend the mango mixture until smooth, then return to the saucepan to keep warm.
- 9Serve the fried chicken hot, drizzled with the mango hot sauce.
Equipment
large bowlskilletpaper towelssmall saucepanblender
🌶️🌶️🌶️Medium
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