Baked Lemon-Butter Chicken Thighs recipes - Main course

Author: Elizabeth Franklin  

Dinner takes on an intoxicating aroma as the chicken cooks in the creamy tomato sauce, thanks to the combination of garam masala and toasted cumin. We love this version of butter chicken because it is creamy, flavorful, and made with boneless chicken thighs.

Garlic Butter Chicken Thighs Recipe

Garlic Butter Chicken Thighs Recipe
This garlic butter chicken thighs recipe comes together more easily than you may think, and the results are a masterclass in savory goodness.
Provided by: Kit Hondrum,Tasting Table Staff
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
  • ½ cup salted butter
  • 8 (3 ½ pounds) bone-in chicken thighs with skin
  • 1 ½ teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 20 cloves garlic, sliced
  • 3 sprigs flat-leaf parsley, chopped
How to cook:
  1. Preheat the oven to 400 F.
  2. Melt 2 tablespoons of the butter in a large cast-iron skillet over high heat.
  3. Season the chicken thighs with salt and pepper evenly on both sides.
  4. When the skillet is hot and butter just begins to brown, add the chicken thighs, skin-side down. Allow them to cook for 5 minutes without touching, then flip and cook them for 5 more minutes.
  5. Turn off the heat, then add the sliced garlic and the rest of the butter to the skillet.
  6. Transfer the skillet to the preheated oven and roast on middle rack for 25 to 30 minutes, or until the chicken reaches 200 F in the center.
  7. Garnish with chopped parsley and serve with plenty of garlic butter and crunchy garlic pieces.
Notes: Butter Chicken (Murgh Makhani), You can use boneless, skinless chicken thighs or breasts. We prefer dark meat, but go with what you like. First, mix your yogurt marinade together. · ·

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Baked Lemon-Butter Chicken Thighs

Baked Lemon-Butter Chicken Thighs
These low-carb, keto-friendly chicken thighs are basted with a tangy and rich butter sauce. They are easy enough for a weeknight meal and guaranteed to impress the pickiest eaters. Serve over egg noodles, mashed potatoes, or rice, or alongside your favorite vegetables.
Provided by: France C
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 7
Ingredients:
  • 4 tablespoons butter, divided
  • 4 cloves garlic
  • 2 tablespoons lemon juice
  • ¼ teaspoon onion powder
  • 4 (8 ounce) skin-on, bone-in chicken thighs
  • salt and ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped
Nutrition:
  • Calories: 509.5 calories
  • Carbohydrate: 6.7 g
  • Cholesterol: 178.7 mg
  • Fat: 34.4 g
  • Fiber: 0.3 g
  • Protein: 41.3 g
  • Saturated Fat: 13.5 g
  • Sodium: 256.7 mg
  • Sugar: 0.3 g
How to cook:
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
  3. Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
  4. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
  5. Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.
Notes: Baked Lemon-Butter Chicken Thighs Recipe, Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium oven-safe skillet over medium-high heat.

Butter Chicken

Butter Chicken
Also known as murgh makhani, this famous Indian dish is probably only rivaled in popularity by chicken tikka masala. Dinner takes on an intoxicating aroma as the chicken cooks in the creamy tomato sauce, thanks to the combination of garam masala and toasted cumin.
Provided by: Martha Stewart
Total time: 35 minutes
Prep time: 35 minutes
Yields: 4
Number of ingredients: 17
Ingredients:
  • 2 pounds boneless, skinless chicken thighs, cut into 1- to 2-inch pieces
  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • Kosher salt
  • 1 1/2 cups plain yogurt (not Greek)
  • 1 teaspoon grated garlic (from 1 clove)
  • 1 tablespoon grated fresh ginger (from a peeled 2-inch piece)
  • 2 teaspoons garam masala
  • 1 1/4 cups heavy cream
  • 1 teaspoon garam masala
  • 1 serrano chile, finely chopped (1 tablespoon)
  • 1 tablespoon fresh lemon juice (from 1/2 lemon)
  • 1 teaspoon cumin seeds, toasted and ground (or 1/2 teaspoon ground cumin)
  • Kosher salt
  • 4 ounces ghee (1/2 cup), or 1 stick unsalted butter
  • 1 medium yellow onion, thinly sliced (2 cups)
  • 1/4 cup tomato paste
  • Naan, cooked basmati rice, and cilantro sprigs, for serving
How to cook:
  1. Chicken: In a medium bowl, toss together chicken, lemon, and 1 teaspoon salt. Add yogurt, garlic, ginger, and garam masala; stir to thoroughly combine. Cover with plastic; let marinate in refrigerator, at least 4 hours and up to 1 day.
  2. Preheat broiler with rack 6 inches from heating element. Transfer chicken to a colander or sieve over the sink (do not rinse), shaking to drain excess yogurt. Spread in a single layer on a wire rack set over a rimmed baking sheet. Broil, turning once halfway through with a metal spatula, until cooked through and charred in places, 10 minutes. Remove from oven; set aside.
  3. Sauce: In a 2-cup liquid-measuring cup or a medium bowl, whisk together cream, garam masala, serrano, lemon juice, cumin, and 1 teaspoon salt; set aside.
  4. Melt ghee in a large straight-sided skillet over medium-high heat. Add onion and a pinch of salt; cook until softened and golden, 6 to 8 minutes. Add tomato paste and cook until darkened, about 1 minute. Stir in cream mixture. Bring to a simmer, then reduce heat to medium and cook, stirring, until well combined, thickened, and glossy, about 5 minutes. Add chicken and cook until heated through, about 1 minute more.
  5. Serve immediately, with naan, basmati rice, and cilantro.
Notes: Garlic Butter Chicken Thighs Recipe, Chicken thighs are one of the most tender types of chicken out there, and this recipe takes Duration: 1:09

Butter Chicken

Butter Chicken
We love this version of butter chicken because it is creamy, flavorful, and made with boneless chicken thighs. It makes a great dinner for any time of year.
Provided by: Lee Funke
Total time: 205 minutes
Cook time: 25 minutes
Prep time: 180 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 21
Ingredients:
  • ½ cup plain non-fat Greek yogurt
  • Zest from one medium lemon
  • 1 tablespoon lemon juice
  • ½ large white onion (grated)
  • 2 teaspoons garam masala
  • 1 cloves garlic (peeled and minced)
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon salt
  • 1.5 lbs. boneless skinless chicken thighs
  • 3 tablespoons ghee (separated)
  • ½ large white onion (minced)
  • 4 cloves garlic (peeled and minced)
  • 1 tablespoon freshly grated ginger
  • 15 oz. can tomato sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1 teaspoon garam masala
  • ½ cup heavy cream (+more if needed)
  • Chopped cilantro
Nutrition:
  • Calories: 484 kcal
  • Sugar: 12 g
  • Sodium: 1207 mg
  • Fat: 30 g
  • Carbohydrate: 21 g
  • Fiber: 4 g
  • Protein: 36 g
  • Cholesterol: 167 mg
  • Serving Size: 1 serving
How to cook:
  1. Add the Greek yogurt, lemon zest, lemon juice, grated onion, garam masala, garlic, ginger, and salt to a bowl and whisk the ingredients together until combined.
  2. Place the chicken thighs into a large gallon sized bag or a glass container.
  3. Pour the marinade over the chicken thighs and make sure all of the chicken thighs are slathered in the yogurt marinade.
  4. Refrigerate chicken for 2 hours.
  5. Remove the chicken from the fridge and shake the marinade off of each piece of chicken and set aside. Discard the excess Greek yogurt marinade.
  6. Heat a large skillet with sides (or a Dutch oven) over medium/high heat. Add 1 tablespoon of ghee to the pan.
  7. When the ghee is melted and fragrant, add the chicken thighs to the pan. Sear the chicken on each side for 3-4 minutes to brown. Set the chicken aside.
  8. Add the rest of the ghee to the pan. When the ghee has melted, scrape any brown bits from the bottom of the pan.
  9. Add the onion to the pan and sauté for 2-3 minutes.
  10. Next, add the garlic and ginger to the onions and toss. Sauté for an additional 2-3 minutes and until fragrant.
  11. Add tomato sauce, cumin, coriander, chili powder, and paprika to the pan and stir to combine. Bring the mixture to a gentle simmer over medium heat.
  12. Turn heat to low and slowly whisk in the heavy cream.
  13. Once the heavy cream has been added to the sauce, transfer the sauce to a high speed blender and blend until smooth.
  14. Add the sauce back to the pan and heat over medium heat.
  15. Cut the chicken thighs into bite size pieces and add them to the sauce. Fold the chicken into the sauce until coated.
  16. Turn the heat to medium/high heat and bring the sauce to a gentle boil.
  17. Turn heat to low and let simmer for 4-5 minutes to finish cooking the chicken.
  18. If the sauce needs to be thinned out add 1-2 more tablespoons of heavy cream to the sauce.
  19. Remove from heat and serve over rice with a garnish of chopped cilantro.
Notes: Garlic Butter Chicken Thighs Recipe, Season the chicken thighs with salt and pepper on both sides. Once the skillet is hot enough and the butter begins to brown, add the thighs to
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