Oh, lovely! And you will have stock from the roast chicken, too!
I made a butter chicken dish on Friday - it wasn’t authentic, just grocery store sauce, but it was quick, tasty, and gave me that protein hit I was craving.
The first butter chicken I ever made was with a jarred sauce. Nothing wrong with it. As long as it tasted good, that's all that counts. And, when you find a recipe you want to try, you'll know what the finished dish should taste like so you can adjust it to get that taste.
PS: I scraped the drippings/juices from the roasting pan into a bowl so the fat can harden in the fridge and then I can make gravy tomorrow to serve over the chicken. I also have buttermilk biscuits in the freezer. The rest of the paprikas is going into the freezer, except for one serving.
I adore making Paprika Chicken. That's the great thing about chicken, there are so many ways to serve it. Even just roasting it is a treat and then, broth from the bones. :D
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I made a butter chicken dish on Friday - it wasn’t authentic, just grocery store sauce, but it was quick, tasty, and gave me that protein hit I was craving.
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PS: I scraped the drippings/juices from the roasting pan into a bowl so the fat can harden in the fridge and then I can make gravy tomorrow to serve over the chicken. I also have buttermilk biscuits in the freezer. The rest of the paprikas is going into the freezer, except for one serving.
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