222 butter chicken recipes

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

Whole roast chicken stuffed with saffron rice, sauteed giblets, mushrooms, celery, and scallions. A golden-crusted centerpiece that uses every part of the bird.

Bring the seafood restaurant to your home and enjoy this succulent dish that has hints of fresh lemon.

French Normandy-style veal cutlets browned in butter and simmered with brandy, shallots, tart apple slices, and a creamy mushroom sauce. A cozy 30-minute dinner served over wild rice.

Roast chicken rubbed with cinnamon, cumin, and coriander served with a spiced mushroom, parsnip, carrot, and hazelnut stuffing plus a sherry pan gravy.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Sweet potato, apple, and onion gratin layered with Granny Smith apples, sauteed onions, and a crispy bacon-cheddar-breadcrumb topping broiled golden brown.

One-pot vegetable rice loaded with broccoli, mushrooms, tomatoes and Parmesan. Ready in 40 minutes, this savory side dish works hot or cold for easy meal prep.

Party-sized chicken wings marinated in soy sauce, brown sugar, melted butter, and dry mustard. Baked until sticky and glazed, served hot or cold. Makes 30 servings for a crowd.

Roasted corn soup with oven-roasted cobs, garlic, potato, red capsicum, and cream. Smoky, sweet, and velvety with whole kernels stirred through for texture.

Whole-wheat couscous pilaf with chicken broth, hot sauce and fresh parsley. Healthy 10-minute side dish with a touch of heat.

Brown rice almond pilaf with raisins, chicken bouillon, and toasted slivered almonds. A nutty, one-pot side dish with stovetop and microwave instructions included.

Rice almondine with brown minute rice, green beans, toasted almonds, and dill cooked in chicken broth with lemon juice. A quick 15-minute side dish with nutty crunch.

Buttery couscous with toasted pine nuts, dried currants, sauteed mushrooms, and herbes de Provence. An elegant side dish that pairs with chicken, lamb, or roasted vegetables.

Whole chicken pieces baked in a sticky brown sugar and orange juice glaze, finished with plump dark sweet cherries. A fruity, golden one-pan dinner for eight.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.