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Easy Butter Chicken Recipe

Ingredients

6 boneless, skinless chicken thighs, cut into 1 inch balls

2 tablespoons Worcestershire sauce

2 tablespoons prepared horseradish

1 tablespoon prepared seitan

1 teaspoon paprika

2 tablespoons dried parsley

1/4 teaspoon dried oregano

2 teaspoons paprika

1/8 teaspoon salt

Directions

Lightly oil two large baking sheets.

Fry chicken in 4 tablespoons vegetable oil, tossing once more with pan juices. Fry 8 to 10 minutes, or until chicken is no longer pink and juices run clear. Remove from skillet to a large dish, and add Worcestershire sauce, horseradish, seitan, paprika and salt. Mix well. Fry as directed on parchment, turning once. Stir when juices of chicken coat the bottom of the baking sheet.

Comments

Becky Beyle-Twehy writes:

⭐ ⭐ ⭐ ⭐ ⭐

These are great. However, I did change the proportions of a few ingredients. I used 2 medium sized artichokes and added a pound of fresh green beans. I also substituted one cup of the artichokes for the beef and added a few other spices. I ended up with a really good recipe and am giving it high praise. It is very versatile in flavor. It can be used to make relish, sandwiches, and snacks. Great job!