450 butter chicken recipes

Basic peanut-style dipping sauce (no actual peanuts) with cashew butter, tahini, coconut milk, lime, miso, and ginger. A richer, Thai-leaning satay sauce for grilled skewers, coconut shrimp, or crudités.

Seared Cervena Venison with Asian Pan Juice recipe

A quick and easy recipe that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

Salsa soy peanut chicken stir-fries chicken breast and green pepper in a sauce of salsa, peanut butter, soy and ginger. Pantry-shelf fusion that lands somewhere between Thai satay and Tex-Mex. Ready in 30 minutes flat.

Grilled chicken breasts marinate in red wine, balsamic, garlic and oregano, then sear quick over hot coals. Served on a bitter-sweet trio of radicchio, butter lettuce and Belgian endive with salsa garnish. Mediterranean weeknight grill.

Pan-seared chicken breasts crusted with cracked peppercorns, thyme, and bay leaf, finished with a white wine pan sauce. Bold flavor from a simple herb-pepper blend.

Pie-pan asparagus with fresh spears blanketed in a homemade cheddar and Parmesan cheese sauce, broiled until golden and bubbly. A rich, creamy vegetable side dish ready in 25 minutes.

Fettuccini Portofino with regular and spinach fettuccine in a butter-cream Parmesan sauce, topped with mushrooms and toasted walnuts. A rich Italian pasta inspired by the Ligurian coast.

Moghlai chicken braised with whole cardamom, cloves, cinnamon, and bay leaves in a spiced yogurt sauce with toasted almonds and raisins. A rich Mughal-style curry.

A simple authentic Indian chicken curry. Adjust the spices to suit your tastes. Serve it with steamed rice or spicy rice puloa (posted separately)

Chicken leg pieces marinated in spiced yogurt with ginger-garlic paste, mace, cumin, and gram flour, then roasted on skewers. Cook it tandoor-style, on the grill, or in your oven.

Baked Buffalo-style hot wings tossed in a butter and red pepper sauce glaze. A game-day appetizer with crispy skin, bold heat, and a classic bar-food finish that skips the deep fryer.

Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.

Classic Southern she crab soup with crab roe, claw meat, sherry, cream, and egg yolks in a rich fish and chicken stock base. Charleston's most iconic seafood soup, silky and luxurious.

A creamy, relatively low-fat recipe using yogurt and peanut butter. Serve it with whole grain pasta or cut the carbs and use just veggies for the base.