high iron

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

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

London Broil with Mushroom Sauce

shallots finely chopped, divided

EVOO divided

red wine vinegar

Dijon mustard

worcestershire sauce

hot sauce

thyme

steak

mushrooms presliced

black pepper freshly, divided

unsalted beef stock divided

all-purpose flour

butter

soy sauce

Step 1: Combine 1/2 cup sha…

Combine 1/2 cup shallots, 1 tablespoon garlic, 1 table­­spoon oil, vinegar, mustard, Worcestershire, hot sauce, and thyme in a large bowl, stirring with a whisk. Add beef, turning to coat. Refrigerate 3 1/2 hours, turning occasionally. Let beef mixture stand at room temperature 30 minutes before cooking.

Step 2: Preheat broiler to…

 Preheat broiler to high. Place oven rack 4 inches from broiler.

Step 3: Heat a large nonsti…

Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup shallots, remaining 1 tablespoon garlic, and mushrooms to pan; cook 10 minutes or until mushrooms are browned, stirring occasionally. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine 1/4 cup stock and flour in a small bowl, stirring with a whisk. Add flour mixture and remaining 1 1/4 cups stock to pan; simmer 4 minutes or until slightly thickened. Remove pan from heat; stir in butter and soy sauce. Keep warm.

Step 4: Remove beef from ma…

Remove beef from marinade; discard marinade. Wipe any marinade from beef with a paper towel. Sprinkle beef with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place a wire rack on a jelly-roll pan. Add beef to rack. Broil 5 minutes on each side for medium-rare or until desired degree of doneness. Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Serve with mushroom mixture.

Step 5: Calories 273
Fat 14…

Calories 273
Fat 14.7 g
Satfat 5.7 g
Monofat 6.6 g
Polyfat 0.9 g
Protein 29 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 85 mg
Iron 3 mg
Sodium 463 mg
Calcium 40 mg

Garlic brings out the savory flavors in this easy asparagus side dish. The recipe is a Yummly original created by [Edwina Clark](https://www.yummly.com/dish/author/Edwina-Clark).

5-Ingredient Garlic Roasted Asparagus

asparagus

olive oil

Step 1: Preheat the oven to…

Step 2: Line a large baking…

Line a large baking sheet with parchment paper.

Step 3: Crush and finely mi…

Step 4: Trim the rough ends…

Trim the rough ends from the asparagus spears, and arrange on the baking sheet.

Step 5: Drizzle the asparag…

Drizzle the asparagus with olive oil, and sprinkle with salt, black pepper, and minced garlic.

Step 6: Roast on middle rac…

Roast on middle rack of oven until the garlic is fragrant, and asparagus is crisp-tender, 10-12 minutes.

Step 7: Check to see that a…

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

Step 8: Serve immediately.

good. didnt cut the ends off enough so they were a little chewy at the ends but that my fault. other than that if you like asparagus this is simple and easy

I like my asparagus a bit more crisp so I will try leaving it in the oven longer next time.

It was delicious.  The recipe I followed was identical to this one but when the asparagus was finished cooking I drizzled a mixture of 2 Tbsp. Balsamic vinegar mixed with 1 tsp. of honey.  The next time I made it, I put the asparagus in  bowl before adding the vinegar and honey mixture.  Previously a lot was left on the cookie sheet.  I also put the asparagus directly on the cookie sheet with no sticking problem.

Easy and fast to make. I would add a little lemon pepper for some extra flavor.

Turned out pretty good. I’ll probably use less garlic next time.

Really good! Only thing is that I used really skinny asparagus, so it was hard to chew. Next time I’ll be using thicker ones

it was realy good. i liked ir alot. my brother did too and he dosnt like veggies of any kind.

Thanks for this recipe 
This is very delicious recipie

Really easy and delicious version of asparagus

https://gv.yummlystatic.com/6qHHYsZQnagOBGx1h1X6_Garlic_montage_2/6qHHYsZQnagOBGx1h1X6_Garlic_montage_2-hls.m3u8

Cooking video for 5-Ingredient Garlic Roasted Asparagus by Yummly on Yummly

You'll want to add this special-occasion roast to your repertoire. It's made in the slow cooker and frees up oven space for the rest of your dinner prep. Don't be tempted to skip browning the roast before adding it to the slow cooker; it adds deep flavor to the dish. Serve over creamy polenta or mashed potatoes to round out the meal. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).

Slow Cooker Balsamic-Red Wine Pot Roast

carrots

shallots

chuck roast 1 roast is 3-4 lb.

dry red wine

balsamic vinegar

beef base jarred,

tomato paste

rosemary

Step 1: Peel carrots, cut i…

Peel carrots, cut into 3-inch chunks, and cut large pieces in half again lengthwise.

Step 2: Peel shallots and c…

Peel shallots and cut in half through the root.

Heat oil in a large frying pan over medium-high heat (for best browning, do not use a nonstick pan). Sprinkle chuck roast with salt and pepper. Brown roast on both sides in hot oil, turning as needed, 6-8 minutes total.

Step 4: Transfer roast to a…

Transfer roast to a 6-qt. slow cooker. Top with carrots and shallots.

Step 5: Pour red wine into…

Pour red wine into hot frying pan used to brown roast. Scrape any browned bits from the bottom of the skillet using a wooden spoon. Stir in vinegar, brown sugar, beef base, and tomato paste. Pour mixture over roast in slow cooker.

Step 6: Top roast and veget…

Top roast and vegetables with fresh thyme and rosemary.

Step 7: Cover slow cooker a…

Cover slow cooker and cook on low setting until roast is tender when pierced with a fork, 6 hours.

Step 8: Transfer roast from…

Transfer roast from slow cooker to a cutting board and vegetables to a serving platter.

Step 9: Whisk together flou…

Whisk together flour and cold water in a small saucepan. Measure 1 cup cooking liquid and strain into pan, whisking. Bring to a boil, whisking often. Reduce heat and simmer, whisking occasionally, until gravy is thickened, 5 minutes.

Step 10: Slice meat and arra…

Slice meat and arrange on platter with vegetables. Spoon gravy on top. Scatter fresh herbs over roast and vegetables, and serve.

Wonderful & easy! We just had our first kid and this was a tasty easy meal to make for us to enjoy a nice night in.

Crisp oven-baked potato slices are revved up with a hearty amount of garlic and Parmesan cheese.

Crispy Garlic Parmesan Potatoes

russet potatoes sliced a scant 1/4-inch thick, about 3 medium potatoes

garlic powder

Parmesan cheese

parsley

Preheat the oven to 425°F. Line a baking sheet (or two, if needed) with parchment paper.

Step 2: Place the potatoes…

Place the potatoes in a large mixing bowl. Sprinkle both sides with the salt, pepper, and garlic powder. Drizzle with the olive oil and flip the slices so they are evenly coated. Arrange the potatoes in a single layer on the baking sheet(s).

Step 3: Roast the potatoes…

Roast the potatoes on middle rack of oven until they are beginning to brown on the edges, 30-35 minutes. If using two baking sheet, roast on the top and bottom racks, then swap the sheets halfway through the cook time.

Step 4: Open the oven and s…

Open the oven and sprinkle the slices evenly with Parmesan cheese. Continue roasting until the cheese is melted and golden brown, 7-10 minutes.

Step 5: Check to see that p…

Check to see that potatoes are done. Remove from oven or add time as needed.

Step 6: Sprinkle the potato…

Sprinkle the potatoes with minced parsley, if desired, and serve immediately.

Too much pepper.
The bake time was off for me only needed about 23 to 25 minutes

Great but my potatoes weren’t as crispy as I would like. But flavor was good and everyone liked them.

https://gv.yummlystatic.com/f69e97da-3e24-4c15-8562-9dc93ae9365f/FqJMd0AQzCEKtrC2xohw_Montage_Crispy_Garlic_Parmesan_Potatoes/hls.m3u8

Cooking video for Crispy Garlic Parmesan Potatoes by Yummly on Yummly

Uses [KitchenAid® Stand Mixer](https://yummly.app.link/k3bnNNhsd1).

Pulled Pork

cumin

cayenne pepper

vegetable oil

bone-in pork butt or boneless pork butt

onion

chicken stock

Step 1: Preheat oven to 300…

Preheat oven to 300°F. Combine brown sugar, paprika, salt, cumin, black pepper, cayenne pepper and garlic in small bowl. Rub into all sides of pork. Let sit 30 minutes.

Step 2: Heat oil in large D…

Heat oil in large Dutch oven (with tight fitting lid) over medium-high heat. Add rubbed pork to pan and brown on all sides, about 5 minutes total. This step can also be done on a gas or charcoal grill. Add onion and cook, stirring up browned bits until onion is softened, about 2 minutes. Pour in stock, cover and transfer to oven. Cook until pork is beginning to become tender, 2 ½ to 3 hours. Remove lid and continue to roast about another 1 to 2 hours until crispy on the outside and very tender when tested with a fork. Remove from oven and let cool 20 minutes. Reserve pan juices.

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