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Chicken

Indian Butter Chicken Recipe

February 28, 2020 By Tessa White-Diemand

We have made this recipe with our boneless chicken breasts and our chicken parts. Both are delicious. Recipe originally from https://thekitchenpaper.com/indian-butter-chicken/

  • 6 tbs of butter, divided
  • 2 lbs. of boneless skinless chicken breast or thighs, cut into 1 inch chunks (we have used a variety chicken parts also)
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbs garam masala
  • 1 tbs fresh grated ginger
  • 1tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper
  • 1 ½ cups tomato sauce
  • 2 cups cream
  • Salt & pepper
  • Lime and cilantro for garnish
  • Naan and rice for serving
  1. Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches and set aside when you’re done.
  2. Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine and cook for about 45 seconds before adding the tomato sauce.
  3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil.
  4. Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.
  5. Serve garnished with lime and cilantro, alongside rice and naan.

Filed Under: Recipes Tagged With: Chicken, indian

Honey Ginger Chicken Recipe

April 29, 2018 By Tessa White-Diemand

We are dressing our first batch of chickens for the year as we speak. Here is a recipe favorite of our catering customers. Recipe is for a crowd but feel free to cut it down for a family meal.

Honey Ginger Chicken

  • 4 – Diemand Farm Chickens, cut in parts (if breasts are really large cut in half)
  • 1 cup grated fresh ginger
  • 1/2 cup chopped garlic
  • 2 cups honey
  • 1 1/4 cups Myron’s Soy Sauce
  1. Combine all ingredients except the chicken in a pan and heat till honey is melted.
  2. Marinate  chicken pieces in marinade overnight or for at least a few hours.
  3. Arrange chicken pieces and marinade in a roasting pan with larger pieces in the center and do not crowd. Cover with foil and bake in a 400* oven approximately 20 mins.  Then remove foil to allow to brown and cook an additional 10 mins (internal temp of 165*)
  4. Pour off marinade into a sauce pan. Cover chicken to keep warm.
  5. Heat and reduce marinade by half, strain and pour over chicken.
  6. ENJOY!

 

Filed Under: Recipes Tagged With: Chicken

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