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Indian Butter Chicken

We blog about this recipe here.

Indian Butter Chicken


Heat 1 tablespoon oil in a large saucepan over medium high heat. Sauté onion until soft and translucent. Stir in butter, lemon juice, garlic, ginger, 1 teaspoon garam masala, cumin, turmeric, and chili powder. Cook, stirring, for 1 minute. Add tomatoes and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.  Simmer for about 5 minutes longer.  

Serve over rice.

Recipe brought to you by and Andy and Ann.

Butter, Eggs, Apples, Avocados & Rotisserie Chicken

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Yes, we’ve all heard it by now.  On Monday Amazon/Whole Foods will lower the prices on organic butter, eggs, apples, avocados – and rotisserie chicken and “responsibly farmed” salmon – but they’re not delivering – yet – by drone (thank god)!

Here’s the BigLittleMeals take on how to best take advantage of this deal (yes, there’s just a teeny bit of jadedness in our use of the word “deal!”)  We’re going to pass on the salmon, since we’re still very very confused about farmed seafood.  Happy to know we’re not alone in that – see the article we posted in Food for Thought.

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Use your butter, eggs, and apples to make German Apple Pancakes – for breakfast OR dessert.  The recipe comes from our Boulder Bestie, Danielle.  Danielle’s been considered part of our family since she and our daughter Sara were UC Santa Cruz roommates….a long time ago.  This is Danielle’s grandmother’s recipe; we’ve adapted it just a bit.

Avocados are almost all you need for this quick and easy guacamole from T-lish – the affectionate name for Tacolicious, Sara & Joe’s restaurant group.  If you’re making it several hours before enjoying it, here’s a helpful look at how to keep guacamole green.

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Guacamole Wannabees

Then we suggest you use some diced up rotisserie chicken and some shredded cabbage with the guacamole in a taco – or  use your organic eggs and diced chicken in our Breakfast Lunch and Dinner Fried Rice.

Baked German Apple Pancakes

  • Servings: 2-3
  • Print
This recipe is easily made Super Simple by omitting the apples.   Just heat the 2 T of butter in the skillet, add the egg/flour mixture to the hot skillet, pop it in the oven, bake as stated, and serve with the lemon sauce. We love it that way too!


  • 1/2 c flour
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 c whole milk
  • 2 T butter
  • 1 tart apple, peeled and thinly sliced
  • 1 T brown sugar
  • pinch of nutmeg
  • an additional 4T melted butter and 2T lemon juice mixed together to pour over the baked pancake
  • powdered sugar – to dust on pancake just before serving.

Preheat oven to 425 degrees.  Mix together flour and salt in a medium bowl.  In another small bowl, whisk the eggs and milk together until frothy and light.  Gradually whisk the flour mixture into the egg mixture, just to blend.  Do not overbeat.

In a 10″ cast iron skillet, melt the butter over medium heat.  Add the apples and brown sugar and saute until the apples are tender, about 5 minutes.  Sprinkle with the nutmeg.

Pour the egg/flour batter over the apples and place the pan in the oven.  Bake for approximately 20-25 minutes, or until the edges are golden brown. Danielle’s grandmother, Margaret, warns that you must not be tempted to look at the pancake in the oven before the 20 minutes are up! Remove from the oven and drizzle with about half of the melted butter and lemon juice mixture; then dust generously with powdered sugar. Serve immediately – directly from the skillet – and pass the extra butter and lemon mixture around at the table.

Brought to you by Danielle in Boulder and

D-lish T-lish Guacamole

  • Servings: makes about 2 cups
  • Print
If you’re making this for just one or two, the recipe is easily cut in half. Adapted from Tacolicious by Sara Deseran


  • 2 c gently mashed avocados (about 4 big ones)
  • 1/2 tsp minced garlic
  • 2 T diced yellow onion
  • 1 T minced jalapeno (use your judgment)
  • 1/4 tsp ground cumin
  • 1 1/2 T fresh lime juice
  • 2 T chopped fresh cilantro
  • 1 1/4 tsp kosher salt

Place the avocado in a bowl and add the garlic, onion, jalapeno, cumin, lime juice, cilantro and salt.  Smash everything with a fork – but don’t oversmash; you want it a little chunky.[/recipe-directions]

Don’t save the guac just for chips.  Make a taco with your leftover rotisserie chicken and some shredded cabbage.  Yum. Recipe brought to you by Tacolicious and

20 Clove Garlic Chicken

We blog about this recipe here.

20 Clove Garlic Chicken

Use this as a base recipe and vary it according to what you’ve got on hand and how much time you’ve got.  You might brown some chopped onion and celery before adding the chicken.  You can add a teaspoon or so of dried tarragon or dried thyme – or a tablespoon of minced fresh herbs.

  • 1/3 c vegetable oil
  • 1 T butter
  • 6 small chicken thighs (around 1 1/2 pounds)
  • 1 1/4 tsp salt
  • 1/2 tsp pepper
  • 20 cloves of garlic (I rinse them – just because)
  • 1/2 -1 c white wine – or dry vermouth or chicken stock (you may need to add a bit more; check after about 1/2 hour in the oven; you want just enough moisture left to add a little garlicky juice to your rice)
  • Rice for serving

Preheat the oven to 350 degrees.

Heat the oil  and butter in a large Dutch oven (I used my Staub 7 qt so I could brown all 6 thighs at once – but you can you a smaller one and brown in two batches) over medium high heat.  Add the chicken thighs, skin side down, sprinkle with the salt and pepper and brown for about 4 minutes – or until the skin is golden brown.  Turn off the heat; turn the thighs over; tuck the garlic in among the thighs, then pour the white wine over it all.

Cover the Dutch oven and bake for 1 hour.

Serve the chicken with the juices and the garlic over rice.  You can squeeze the garlic out of its skin and eat it with the rice and chicken – or just ignore it, since it already done its job flavoring the chicken.

Recipe brought to you by and Andy and Ann.


Vietnamese Chicken and Rice Noodle Salad

We blog about this recipe here.

Vietnamese Chicken and Rice Noodle Salad

The cabbage can be all green – 3 cups worth, if you want. 


  • 2 c shredded, cooked chicken (if you don’t have any, poach some thighs in simmering, salted water for about 20 minutes)
  • 2 c shredded green cabbage
  • 1 c shredded purple cabbage
  • 1/2 c shredded carrots
  • 2 Persian cucumbers, sliced
  • 1/4 c red onion – or green onions – diced
  • 1/2 c cilantro, chopped
  • 1/2 of a red bell pepper, chopped
  • 1 chile (Fresno or Thai), minced and added to taste
  • torn mint leaves (optional)
  • Chopped roasted peanuts (optional)

Rice Noodles

  • 6 oz rice noodles, cooked according to package instructions; they may be cut with scissors, if you’d like after cooking.


Toss the salad ingredients, noodles, and dressing and serve.

Recipe brought to you by and Andy and Ann.


Chicken and Turkey

20 Clove Garlic Chicken Basic Roast Chicken
Breakfast Lunch and Dinner Rice
Chicken and Sausage Gumbo
Chicken Pozole Verde

Chinese Jook Chicken
Easy Chicken Parmesan ala MountainWestBob
Fungi Chicken
Homemade Chicken Broth
Indian Butter Chicken
Jerk Chicken Bowl
Longevity Noodles
Margarita Chicken
Mom Hill’s Super Simple Brown Rice Casserole 
My Favorite Chicken
Pho-ish Chicken
Roasted Chicken Thighs with New Potatoes
Sara’s Spicy Boozy Turkey Burgers

School Night Indian Chicken Curry with Chickpeas
Sopa de Lima with Corn Salsa
Super Simple Sage-y Roasted Turkey Breast
Turkey Chili
Vietnamese Chicken and Rice Noodle Salad
Vietnamese Turkey (or Pork) Meatballs
Yogurt Sauce for Za’atar Chicken
Za’atar Chicken
Zucchini and Mint Turkey Burgers

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