This butter chicken is rich, velvety, and full of warm Indian flavors. Instead of the traditional cream or yogurt, this recipe uses buttermilk, which brings a subtle tanginess that balances the ...

Romy Gill's butter chicken is nut-free, perfect for two and quick to make. It's topped with fragrant cardamom and fenugreek. Preheat the oven to 220C/200C Fan/Gas 7. Mix together the marinade ...

she uses 75g real butter, 1 tbsp medium curry powder, 2 or 3 grated cloves of garlic and a pinch of parsley. "Another key tip is to let your chicken rest," she adds. "Cover it with foil and leave ...

An average of 4.9 out of 5 stars from 23 ratings This roast chicken is a real show stopper ... with the chopped thyme over all sides. Melt the butter with the oil in a large flameproof casserole.

I've never actually eaten Vietnamese butter chicken wings in Vietnam, so I'm not sure if they're traditionally consumed in that country, or if it's a dish that Vietnamese cooks invented once they ...

1 skinless, boneless chicken breast (8-9 ounces) Kosher salt and ground black pepper 1 tablespoon extra virgin olive oil 1½ tablespoons unsalted butter 1 teaspoon honey Preheat oven to 325 degrees.