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Butter Chicken Casserole

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  Flour 2 Ounce (50 Gram)
  Black pepper To Taste
  Salt To Taste
  Dill 1 Tablespoon, freshly chopped
  Chicken 5 Pound, skinned and cut into serving pieces (2.5 Kilogram)
  Eggs 2 , lightly beaten
  Butter 2 Ounce (50 Gram)
  Vegetable oil 2 Tablespoon
  Chicken stock 10 Fluid Ounce (300 Milliliter)
  Green pepper 1 Medium, pith and seeds removed and cut into rings
  Tomatoes 2 , peeled and sliced
  Double cream 4 Fluid Ounce (125 Milliliter)
  Samsoe cheese/Cheddar cheese 2 Ounce, grated (50 Gram)

Mix together the flour, salt and pepper and dill.
Coat the chicken pieces with the beaten egg and then with the dill mixture.
Melt the butter with the oil in a flameproof casserole.
Add the chicken pieces, in batches, and brown on all sides.
Pour in the chicken stock and bring to the boil.
Cover and simmer gently for 40 minutes or until the chicken is tender.
Transfer the chicken pieces to a warmed flameproof serving dish.
Keep hot.
Add the green pepper to the casserole and simmer for 4 minutes.
Stir in the tomatoes and cook for a further 2 minutes.
Remove the vegetables from the casserole with a slotted spoon and arrange around the chicken.
Stir the cream into the liquid in the casserole.
Heat through gently without boiling, then pour this sauce over the chicken.
Sprinkle over the cheese and grill until it has melted and browned.
Serve hot.

Recipe Summary

Main Dish

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Butter Chicken Casserole Recipe