high vitamin c

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

Chicken tinga tacos are an easy way to upgrade your weeknight dinner. Minimal chopping and a little bit of simmering in a spicy, smoky sauce delivers a traditional Mexican dish for a casual yet extraordinary meal. Get tips for variations on the recipe in the [accompanying article](https://www.yummly.com/dish/288693/taco-tuesday-gets-spicy-with-chicken-tinga-tacos).  The recipe is a Yummly original created by [Ericka Sanchez](https://www.yummly.com/dish/author/Ericka-Sanchez).

Chicken Tinga Tacos

chipotle chiles

adobo sauce chipotle chiles

white onion large, sliced in strips and divided

olive oil

oregano

chicken

corn tortillas

cabbage

cilantro sprigs

Cotija cheese crumbled

lime wedges

Step 1: Add tomatoes, garli…

Add tomatoes, garlic cloves, chipotle chiles, adobo sauce, a quarter of the sliced onions, and 1/2 cup water to a blender container.  Blend until smooth. Set aside.

Step 2: Heat oil in a large…

Heat oil in a large sauté pan over medium-low heat.  Add remaining onion strips, reduce heat to low, and sauté until translucent, about 3 minutes.

Step 3: Strain the tomato m…

Strain the tomato mixture from the blender into the sautéed onions. Stir in 1/2 cup water, oregano, and chicken bouillon. Add more water in 1/4 cup increments if you prefer your mixture with more liquid.  Add shredded chicken; stir, cover, and simmer for 15 minutes.

Step 4: Top tortillas with…

Top tortillas with chicken tinga.  Garnish with cabbage, cilantro, cheese and a squeeze of lime juice.


My husband loved it so much !!!!! I’m making it again for him.
Best Juicers And Blenders

Very good.  I used a 14.5 oz can of diced tomatoes and no other additional liquid and it came out perfect for tacos.  Followed the recipe as shown otherwise and it was not as spicy as I thought it would be.  We like some heat, so I'd add more chipotles and sauce if I were to make it again.

Tasted great and pretty easy! Only complaint was that the chicken and sauce was pretty watery but that won’t stop me from making them again 😁

When you're wanting a crowd-pleasing chili, look no further. This one comes together quickly, and it's made with all the classic spices -- plus two kinds of beans, and jalapeño chilies. The chili is great the day it's made, but even better after a day or two in the fridge. At serving time, set out a mini topping bar for diners to customize their bowls. The recipe is a Yummly original created by Katie Workman.

Classic Beef and Bean Chili

onion

carrot

celery

beef

garlic powder

cumin

bay leaf

pepper

kidney beans

jalapeno chilies

chicken broth if needed

sour cream

Mexican cheese blend or cheddar cheese

Step 1: Chop onion, carrot…

Chop onion, carrot, and celery; set them aside.

Step 2: Brown meat in a lar…

Brown meat in a large pot or Dutch oven over medium heat, stirring frequently to break it up into crumbles, until no pink remains, about 5 minutes. Turn meat into a colander set over a plate to drain excess fat.

Step 3: Return pot to mediu…

Return pot to medium heat and add oil. When oil is hot, add onions, carrots, and celery; cook, stirring often, until vegetables start to soften, about 10 minutes. 

Step 4: Add browned beef, t…

Add browned beef, tomatoes, chili powder, garlic powder, cumin, bay leaf, salt, and pepper to chili. Add beans, and stir in jalapenos. 

Step 5: Bring chili to a si…

Bring chili to a simmer and stir in chicken broth if needed for a thick but still soupy texture. Cover and cook, stirring occasionally, until flavors are blended, about 20 minutes. 

Step 6: Dice tomatoes and o…

Dice tomatoes and onion, and put each in a small bowl. Put cilantro, sour cream, and cheese in additional small bowls; the five bowls form the mini topping bar. Ladle chili into serving bowls, and add whatever toppings you like. Any leftovers can be refrigerated up to 4 days or frozen up to 3 months. (Pro Tip: This chili can also be frozen in airtight containers. Defrost it in the refrigerator. To reheat, warm the chili in a large pot over medium heat, stirring frequently until hot.)

It was amazing!! My first Yummly recipe and it turns out Yummly 😋. Definitely going to cool it again

We decided as a family that this recipe is a keeper. I used both fresh garlic and garlic powder, and beef boullion instead of chicken, and tossed in some oregano because the hubby loves it on everything. I started it early and let it simmer 2 hours. My mouth is already watering for lunch leftovers tomorrow.

https://gv.yummlystatic.com/2c2c2139-c080-4b13-a94e-067e8c2828aa/GDUsDFHtT1SCLndtXPAA_Montage_Classic_Beef_and_Bean_Chili/hls.m3u8

Cooking video for Classic Beef and Bean Chili by Yummly on Yummly

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

Parmesan cheese

parsley

Step 1: Preheat the oven to…

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

A perfect option for a light lunch, try this Zucchini and Ham Soup with a slice of toasted artisan bread. Grated zucchini is sauteed along with fresh garlic, ham or bacon, onions, and scallions and then added to vegetable broth for a light and savory soup that is filling without being heavy. Season with your favorite spices to taste. For a vegetarian version, omit the ham or substitute mushrooms. This Zucchini and Ham Soup is gluten free.

Zucchini and Ham Soup

servings

onion chopped

scallions chopped

coriander powder

zucchini large grated

vegetable broth

bread homemade

Step 1: In a medium-sized s…

In a medium-sized saucepan, heat the oil, then add the onion, garlic, bacon, a pinch of coriander powder, and saute until the onion is translucent. 

Step 2: Add the zucchini, c…

Add the zucchini, coriander, and cook for two minutes without letting it stick, add the broth and if you find it's not enough add the remaining water, season (be careful in tasting it first, because the ham is already a little salty).

Step 3: Cook for five more…

Cook for five more minutes and accompany with a roast.

Slow Cooker Chicken Quinoa Risotto With Cauliflower, Boneless Skinless Chicken Thighs, Quinoa, Chicken Broth, Garlic, Dried Parsley, Dried Basil, Salt, Pepper, Pesto, Frozen Peas, Olive Oil, Asparagus, Corn, Lime, Watercress, Fresh Basil, Parmesan Cheese

Slow Cooker Chicken Quinoa Risotto

cauliflower

quinoa uncooked

chicken broth

basil

pesto

peas

asparagus

corn cob of

lime

watercress

Step 1: Cut the cauliflower…

Cut the cauliflower into bite size florets and the chicken thighs into bite size pieces.

Step 2: Rinse the quinoa an…

Rinse the quinoa and put it into the slow cooker, along with the cauliflower, chicken thighs, chicken broth, garlic, dried herbs and salt and pepper.

Step 3: Set the slow cooker…

Set the slow cooker to cook on low for 4.5 hours.

Step 4: When the risotto is…

When the risotto is done cooking after 4.5 hours, add in the pesto and the frozen peas. Stir to combine.

Step 5: Cut the asparagus i…

Cut the asparagus into bite sized pieces and cut the corn off the cob (here's an easy way to cut corn off the cob).

Step 6: Heat the olive oil…

Heat the olive oil in a pan over medium heat. Add the asparagus and corn and sauté for 3-4 minutes, or until the asparagus is bright green.

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Top 28 high vitamin c recipes from across the web

The most viewed high vitamin c 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

Baked Greek Chicken with Fresh Lemo...

Chicken Tinga Tacos

Classic Beef and Bean Chili

Crispy Garlic Parmesan Potatoes

Zucchini and Ham Soup

Slow Cooker Chicken Quinoa Risotto

Smoky Hot Chops with Cool Cucumber-...

Palak Paneer

Best-Ever Broccoli Cheese Soup

Roasted Pears & Butternut Squash Wi...

Chicken Saag

Best-Ever Broccoli Cheese Soup

Easy Mashed Potatoes

Traditional Fried Potato Latkes

Easy Roasted Garlic

Autumn Apple, Ham and Goat Cheese S...

Skillet Lemon-Garlic Chicken and Ri...

Chimichurri Sauce

Easy Chicken w/Broccoli

Classic Reuben Sandwiches

Ground Chicken Fried Rice

Big Batch Chana Masala

Skillet Ground Beef and Macaroni Go...

Instant Pot Chili

Instant Pot Chili

Quick and Easy Red Beans and Rice

Mediterranean Slow Cooker Chicken w...

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