Butter chicken or murgh makhani is an Indian dish popular in countries all over the world that have a tradition of Indian restaurants. While the dish's general recipe is well known, the actual flavour can vary from restaurant to restaurant even within Delhi. Butter chicken is usually served with naan, roti, parathas or steamed rice.It is a dish made by marinating a chicken overnight in a yoghurt and spice mixture usually including garam masala, ginger, lemon or lime, pepper, coriander, cumin, turmeric, chilli, methi and garlic. It is in some ways similar to chicken tikka masala. The chicken is then roasted or baked.Makhani sauce is made from butter, tomatoes, almonds and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and sometimes cream. Once the sauce is prepared, the marinated and roasted chicken is chopped and added to it.

Chicken Tamale PieSaute onion and green pepper in butter or margarine. Stir in chicken, olives, tomatoes, chile powder and salt. Cook 10 minutes. Pour into 2 qt. casserole. Top with corn chips dot with butter or margarine. Bake at 350 degrees for 30 minutes. Serves 6.

Conagra posts record profits while unremorsefully infecting children and adults alike with salmonellae peanut butter and tainted chicken pot pies, now plays host to new interstate mock terror drills from "outside" agencies. Concerned about where your food comes from? For the love of Pete, can't I even eat my beef jerky without terror!?

In 2-quart casserole micro-cook 1 cup bias sliced celery and ½ cup chopped onion in 2 tablespoons butter, covered, till vegetables are crisp-tender, about 3 minutes. Stir in one 13 ¼ -ounce can pineapple tidbits with syrup, 1 cup chicken broth,

"A sandwich consisting of slices of cooked chicken or turkey, cheese (usually Swiss) and sometimes baked ham. The sandwich is dipped into beaten egg and grilled in butter until golden brown." (B)

Chef: Niru GuptaIngredients: 250 gm chicken breasts-boneless, cubed 1/2 cup white wine 2 tbsp butter 1 tsp oil 2 tbsp refined flour 1 cup chicken stock salt to taste 1/4 tsp black pepper 1 cup sour cream 200 gm dried noodles 1 tbsp butterMethod: Pierce the chicken pieces with a fork, on all sides and marinate in the wine