browning

A staple in Indian restaurants around the globe, butter chicken is practically the brand ambassador of Indian curries. This version makes good on the name with tender, juicy chicken, a subtle blend of spices, and just the right amount of butter and cream. The color of your sauce may vary depending on the color of the tomatoes, paprika, and ground chilies you use. The recipe is a Yummly original created by [Prerna Singh](https://www.yummly.com/dish/author/Prerna-Singh).

Indian Butter Chicken

ginger

garlic

lemon

plain yogurt preferably whole milk

coriander

extra virgin olive oil

chili powder

paprika

turmeric

Garam Masala for marinade

salt

chicken thighs

almonds

raw cashews

unsalted butter

tomatoes

brown sugar

Garam Masala for masala

water

vegetable oil optional, if cooking chicken

heavy cream for masala

fenugreek leaves

heavy cream

basmati rice

naan bread

Step 1: Make marinade: Scra…

Make marinade: Scrape peel from ginger with a spoon, then finely grate ginger and mince garlic. Squeeze lemon for juice. 

Step 2: Put ginger, garlic…

Put ginger, garlic, lemon juice, yogurt, coriander, olive oil, Kashmiri chili powder, paprika, turmeric, garam masala, and salt in a large mixing bowl. Whisk marinade to blend. (Pro Tip: Tomatoes and Kashmiri chilies give this version of Butter Chicken a beautiful color, but if you're looking for a brighter red as you might see at Indian restaurants, add 1 drop of red food coloring.)

Step 3: Trim and discard fa…

Trim and discard fat from chicken and cut meat into bite-size pieces. Add chicken to marinade and stir to coat well. Cover bowl with a plate or plastic wrap. Refrigerate at least 1 hour or overnight. Meanwhile, continue with recipe. (Pro Tip: The longer you marinate the chicken the more flavorful it will be.)

Step 4: Make masala sauce…

Make masala sauce: Put almonds and cashews in a small bowl with water to cover and set aside for 1 hour to soak.

Step 5: Scrape peel from gi…

Scrape peel from ginger with a spoon, then finely grate ginger and mince garlic. 

Step 6: Melt butter in a Du…

Melt butter in a Dutch oven or other large pot over medium-high heat. Add ginger and garlic and give them a quick stir. Add coriander and cook, stirring, 20-25 seconds. Stir in tomatoes. Reduce heat to medium and cook masala sauce uncovered, stirring often, until excess liquid has cooked off, 5-8 minutes.

Step 7: Stir in brown sugar…

Stir in brown sugar, salt, and garam masala and cook 1 more minute. Turn off heat and let masala cool 5-10 minutes.

Step 8: Drain soaked nuts…

Drain soaked nuts, saving liquid. Grind nuts in a blender or food processor to make a smooth paste, adding a little of soaking liquid if needed. Discard remaining soaking liquid. Transfer cooled masala to blender with the fresh water and blend into a smooth paste. Scrape pureed masala into a Dutch oven and set aside (refrigerate up 1 day if making ahead).

Step 9: Remove chicken from…

Remove chicken from marinade and thread onto skewers (omit skewers if cooking chicken in a skillet). Discard marinade. Preheat a grill pan or large cast-iron skillet over medium-high heat. Grill chicken, turning once, until browned and almost cooked through, 5-8 minutes. (Or cook chicken in skillet, adding oil if needed to prevent sticking.) Transfer chicken to a plate. (Pro Tip: If using wooden skewers instead of metal, soak them in water 30 minutes before using.)

Step 10: Set Dutch oven with…

Set Dutch oven with masala over medium heat. Stir in as much water as you like, depending on how runny you want the sauce to be. As the sauce begins to boil, add grilled chicken and cream and stir well. Cover pan and simmer about 5 minutes to blend flavors and cook chicken through.

Step 11: Remove Dutch oven f…

Remove Dutch oven from heat. If using fenugreek, sprinkle it on top of the butter chicken, cover pot, and let chicken rest 10 minutes.

Step 12: Stir butter chicken…

Stir butter chicken well in the pot, then transfer to a serving bowl. Drizzle with cream if you like, and serve with naan and/or basmati rice.

This one tastes exactly like the restaurant version. First time I’ve ever successfully replicated the unforgettable taste of this dish.
Had to order the fenugreek leaves online😂
And since we have no Indian Restaurants out in this part of Alaska, I had to become the Indian Restaurant😂
The fenugreek leaves are crucial to the authentic taste.

The aroma and taste is wonderful. It takes time, but worth every bite.

Completely fantastic! I decided to dice my own tomatoes (using Roma tomatoes) and i have guests wanting me to do this recipe again. Better than what you can get at a restaurant!

alot of work, but delicious! tasted  authentic

https://gv.yummlystatic.com/7722f8cf-f6d1-48d2-929b-cf2765e718dc/pmCSHw6ETUyEa0rBXelh_Montage_Indian_Butter_Chicken/hls.m3u8

Cooking video for Indian Butter Chicken by Yummly on Yummly

Perfect for the time crunch. Quick, easy, and satisfying 😃

Easy Ground Beef Bulgogi

beef

beef broth

soy sauce

sesame seed McCormick®

ginger McCormick®, Ground

mccormick red pepper, crushed

Step 1: Mix all ingredients…

Mix all ingredients in large bowl. Pour into large skillet. Cook and stir on medium-high heat until meat is browned.

Step 2: Reduce heat to medi…

Reduce heat to medium and continue cooking for about 5 minutes or until meat is cooked through, stirring frequently.

Step 3: Serve over lettuce…

Serve over lettuce leaves with sliced green onions, rice and kimchi, if desired.

Tasted great, super easy and quick to make.

it was ok, nothing special. the children enjoyd it.

It wasn't necessarily bad but I felt like it was lacking something. It was a good quick fix though so I might make it again if I have the ingredients.

It was a little salty for our taste. Wasn't bad, but probably not something we will make again.

This has become a family favorite!! Serve it with Yum Yum sauce!

It was great everyone loved it!! I would recommend using about 2 serving of the brown sugar to give it that sweeter flavor that bulgogi has

I thought it was really good. Especially with the side of rice. I don’t normally cook meat so this turned out really well for me. It was a relatively easy recipe that I enjoyed making and eating.

This was easy, quick, and tasty. I served it with green beans and brown rice. I used ground chicken instead of beef. I will make this again. Perfect weeknight dinner.

Turned out great. I'd suggest using sesame oil with a bell pepper to give it some color and texture. I also used ground coriander, Chinese 5 spice, and turmeric.

I liked it! it was super tasty over white rice and it's easy and fast to make for work.

loved it, added onion powder and garlic powder and white onion

Simple et bon. excellent souper de semaine.

I loved it! my kids loved it! my husband not so much lol.
suoer easy and can serve with almost anything Yummy!

This was great. I made it with an aoudad sheep I got. This is a super easy meal with great flavor. This is going to be a go to dish.

An easy baked chicken gets a boost from fresh lemon, dill, and garlic in this Mediterranean-inspired dish. There is a generous amount of sauce produced during baking, which is perfect spooned over steamed rice or couscous. The recipe is a Yummly original created by [Jennifer Clair](https://www.yummly.com/dish/author/Jennifer-Clair).

Baked Greek Chicken with Fresh Lemon and Dill

dill

lemons

salt for chicken

black pepper

salt for sauce

Step 1: Preheat oven to 375…

Step 2: Mince garlic, chop…

Mince garlic, chop dill, and squeeze lemon juice. Set ingredients aside. Season chicken with salt and pepper. (Pro Tip: In the mood for chicken breasts? You can make the dish with 4 chicken breast halves instead of the thighs.)

Step 3: Heat oil in a large…

Heat oil in a large, ovenproof frying pan over medium-high heat. Add chicken skin-side-down and cook until deep golden brown on underside (lift to check), about 8 minutes. Meanwhile, make sauce.

Step 4: In a small bowl, co…

In a small bowl, combine lemon juice, olive oil, garlic, half the dill, and salt. Set aside.

Step 5: Turn chicken skin-s…

Turn chicken skin-side up in frying pan. Pan drippings should be about 1/8 inch deep (about 3 Tbsp.); spoon out and discard any extra. Stir lemon sauce and pour over chicken 

Step 6: Bake chicken on cen…

Bake chicken on center rack of oven until it's cooked through and registers 165°F in thickest part on an instant-read thermometer, about 20 minutes for thighs.

Step 7: Check to see that c…

Check to see that chicken is done. Remove from oven or add time as needed.

Step 8: Tear dill into smal…

Tear dill into smaller sprigs and scatter over chicken. Serve chicken with sauce.

Loved it! Pretty simple and delish. Had rice and a tray of baked veg with it and the kids loved it too!

This was so good! It smelled and tasted delicious. The dill, lemon, and garlic flavors all shined and the sauce was great. Perfect, easy, inexpensive meal. Will definitely be making this again!

delicious and easy chicken recipe. will make again

Not bad. Liked it. I don't typically cook the same thing twice, but I would make this again.

https://gv.yummlystatic.com/c47eedd5-8aa2-41f5-8702-4953eac3ac52/rkrgjxmuQV20OzKpQZiu_Montage_Baked_Greek_Chicken_with_Fresh_Lemon_and_Dill/hls.m3u8

Cooking video for Baked Greek Chicken with Fresh Lemon and Dill by Yummly on Yummly

Nothing says special occasion like a gorgeous, succulent beef tenderloin, especially when it's paired with deeply flavored red-wine mushroom sauce. You'll need to spend a bit of time in the kitchen to prepare this, but the techniques are easy and the results of your work will be so worth it. If possible, ask your butcher to trim fat and silver skin from the roast and then trim and tie the roast so the thickness is fairly even. And by all means, get a jump on prep and make the sauce a day or two ahead of serving if that works for your schedule. The recipe is a Yummly original created by [Martha Holmberg](https://www.yummly.com/dish/author/Martha-Holmberg).

Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce

cremini mushrooms

onion

shallot

tomato paste

sugar

red pepper flakes

dry red wine fruity,

balsamic vinegar

salted butter

flour

salted butter for sauteing shallot

Worcestershire sauce or soy sauce

Parmesan cheese

salted butter for sauce

thyme

rosemary

parsley

Step 1: Rinse mushrooms and…

Rinse mushrooms and pat dry. Break off mushroom stems. Set mushroom caps aside. Roughly chop mushroom stems and onion separately. Finely chop shallot and set aside.

Step 2: Heat oil in a mediu…

Heat oil in a medium saucepan over medium heat. Add onion and saute until softened and lightly browned, about 5 minutes.

Step 3: Add mushroom stems…

Add mushroom stems and saute until lightly browned, 3-5 minutes. 

Step 4: Add tomato paste an…

Add tomato paste and cook, stirring and scraping, to concentrate the flavors slightly, 1-2 minutes. Add sugar and red pepper flakes; cook another 1 minute, reducing heat to medium-low if bits sticking to pan start to get dark.

Step 5: Add red wine and ba…

Add red wine and balsamic vinegar, and scrape up browned bits. Adjust heat as needed to maintain a gentle simmer and cook uncovered until liquid is reduced to 1 to 1 1/4 cups, 20-30 minutes.

Step 6: Choose a red wine w…

Choose a red wine with soft tannins and not a lot of oak, which can make your sauce slightly bitter. A good affordable choice is gamay or Côtes du Rhône.

Step 7: In another medium s…

In another medium saucepan, melt butter over medium heat, then add flour and whisk to make a smooth paste. Cook, whisking frequently, until paste is pale gold and smells lightly toasted, about 2 minutes. 

Step 8: Whisk the beef brot…

Whisk the beef broth and red wine reduction into saucepan and continue simmering, whisking occasionally, until sauce has thickened and reduced to about 2 cups, another 30-40 minutes. The flavor should be nicely concentrated. 

Step 9: Meanwhile, slice cr…

Meanwhile, slice cremini mushroom caps very thin.

Step 10: If mushrooms are la…

If mushrooms are large, cut in half first, and then cut across into thin slices.

Step 11: Heat butter in a la…

Heat butter in a large frying pan over medium heat. Add reserved shallot and saute until soft and fragrant, about 3 minutes. 

Step 12: Add sliced cremini…

Add sliced cremini caps and saute, stirring and scraping frequently, until mushrooms are tender and juices are brown and start to stick to pan, about 15 minutes. Be sure to scrape the pan as mushroom juices form. 

Step 13: To add more complex…

To add more complex flavor, add 4 oz. fresh maitake mushrooms (also called hen of of the woods), chopped.

Step 14: Pour a little red w…

Pour a little red wine sauce into mushrooms and stir to loosen any browned bits, then scrape mushroom mixture into red wine sauce. 

Step 15: Whisk in the Worces…

Whisk in the Worcestershire, Parmesan, and butter. Season to taste with salt and pepper. Set aside, or refrigerate up to 3 days.

Step 16: Preheat oven to 275…

Step 17: Slow-roasting is a…

Slow-roasting is a double win here. The beef cooks more evenly than it would at a higher temperature, allowing the whole roast to reach medium-rare, rather than having a rare center and well-done outer ring. Cooking at a lower temperature is also forgiving, allowing the cook some leeway since the roast won’t go from rare to overcooked in just a few minutes. 

Step 18: If beef tenderloin…

If beef tenderloin isn't already trimmed, use a chef's knife to carefully cut off fat and silver skin. (Silver skin is the shiny connective tissue that runs the length of much of the meat.) Cut garlic into very thin slices. With a sharp paring knife, cut a slit into beef and slide in a garlic slice. Be sure slit is deep enough to accommodate the whole slice. Repeat to distribute garlic evenly over tenderloin.

Step 19: Rub tenderloin all…

Rub tenderloin all over with kosher salt. 

Step 20: If the beef is not…

If the beef is not yet tied, cut 8 to 12 pieces of kitchen twine long enough to wrap around the meat. Tie meat with the twine at even intervals, tight enough to help meat hold its shape.

Step 21: Rub roast with oil…

Rub roast with oil, season with pepper, and then tuck thyme and rosemary sprigs into twine, evenly distributing them all over the roast. Arrange roast on sheet pan. 

Step 22: Roast meat until me…

Roast meat until medium-rare (the thickest part of roast should read 135°F on an instant-read thermometer), about 1 hour.

Step 23: Check to see that m…

Check to see that meat is done. Remove from oven or add time as needed.

Step 24: Let roast sit 10 mi…

Let roast sit 10 minutes. Gently reheat Red-Wine Mushroom Sauce. Snip kitchen twine from beef and remove. Slice beef and set on a platter. Scatter parsley on top and serve with sauce on the side.

We couldn't find beef tenderloin on shopping day so we made this with pork tenderloin.  It was absolutely delicious.  Couldn't find the mushrooms in the recipe either so we used what we could find.  The sauce was a little strong but delicious overall.

Ok, the sauce itself was 5 stars no question, but we got the wrong kind of meat. We got the tenderloin thicc steaks instead of the tube-shaped meat haha. Anywho, the sauce turned out AMAZING. That alone makes for this rating. The steak turned out great too, but we reverse-seared it instead of doing the lovely preparation suggested here in the recipe.

This was phenomenal! The pieces which had the garlic hosted an amazing roasted flavor and the pieces that had the herbs were light and airy. Even my toddler loved this!

Wonderful. Watch the salt rub on smaller parcels of meat.

Worth the time and effort - came out perfect. impressed the family. #yummly-employee

The Worcestershire sauce and parmesan are too much. Next time I will leave them out and enjoy the demi-glace with mushrooms more.

Flavortown awaits the patient. The sauce concentrated goodness, great atop the tenderloins, made alongside chorizo brussel sprouts and baked potato.

https://gv.yummlystatic.com/82001240-572e-4c58-8fa5-8d36f6778fe9/pOeetlK2TjOuib82tF5L_Montage_Slow_Roasted_Beef_Tenderloin_with_Red_Wine_Sauce/hls.m3u8

Cooking video for Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce by Yummly on Yummly

Easy version of the classic Indian Saag Paneer.   From Foodandwine.com

Saag Paneer - Low Carb

olive oil or coconut oil

onions

butter tblspn

Garam Masala

nutmeg freshly, nutmeg

baby spinach bags of

cream tblspns, heavy/pure cream

lemon juice

Step 1: Heat 2 tablespoons…

Heat 2 tablespoons of oil in large frypan a.

 Cube the paneer or halloumi, and cook over medium heat until golden brown on all sides.
Transfer to a plate.

Top 40 browning recipes from across the web

The most viewed browning recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Indian Butter Chicken

Easy Ground Beef Bulgogi

Baked Greek Chicken with Fresh Lemo...

Slow-Roasted Beef Tenderloin with R...

Saag Paneer - Low Carb

Baked Brie In Pie Crust

Baked Buffalo Chicken Tenders

Classic Beef and Bean Chili

Creamy Low-Sodium Mac and Cheese

Crispy Garlic Parmesan Potatoes

Pulled Pork

Smoked Sausage Skillet Supper

Brown Sugar Cookies

Left-over Pork with Spaghetti, Mush...

Sheet Pan French Toast for a Crowd

Spinach, Blue Cheese, and Bacon Sal...

Best Ever 4-Ingredient Shortbread

Pork Tenderloin Sliders with Three ...

Crispy Herb-Roasted Potatoes

Berry Cobbler

Simple Skillet Pork Chops

Smoked Turkey and Sweet Potato Hash

Cauliflower Gnocchi with Blistered ...

Semita Sweet Piloncillo Rolls

Soft and Chewy Keto “Sugar” Cookies

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

Balinese Spiced Barbeque Pork Shoul...

Almond Cookies

Slow Cooker Coconut Curry Meatballs

Slow Cooker Coconut Curry Meatballs

Skillet Lemon-Garlic Chicken and Ri...

Mexican Pozole

Easy Mexican Chicken and Rice Casse...

Pork Picadillo Empanadas

Irish Soda Bread

Instant Pot Beef Stew

Onion-glaze Baked Ham

Chicken Mushroom Casserole

Loaded Tater Tot Cup Appetizers

The most viewed browning recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine