East Indian Chicken Recipes

Steps:

• Cook onion, pepper and garlic in oil until tender, about 3 minute.
• Add remaining ingredients, except rice, cook over low heat for 30 minute.
• Serve over rice.

Steps:

• Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
• Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
• Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
• Add remaining ingredients to skillet and stir frequently.
• Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
• NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.

Steps:

• Preheat the oven to 400 degrees.
• Put the chicken thighs in a bowl.
• Roughly chop the garlic, ginger and jalapeño and put them in a small food processor with the lemon juice and zest, the tomato paste, salt, cumin and coriander. Process to a paste.
• Use a pastry brush and rub the spice paste all over the chicken thighs.
• Place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil.
• Roast in the oven for 45 minutes.
• Serve hot or at room temperature.

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Steps:

• In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
• Salt & pepper the chicken breast coat them in the flour or bread crumbs.
• Heat oil in frying pan or dutch oven and saute chicken to a golden brown.
• Remove, drain and place in a casserole.
• Saute the onions and green peppers in the pan with the drippings, adding more oil if necessary, stirring, until lightly browned, about 3 minutes.
• Add the garlic-ginger paste, bay leaf, curry powder,Garma Masalas, smoked paprika and jalapeno;cook, stirring, until lightly browned and fragrant, about 1 minute.
• Add tomatoes and simmer until the pan is deglazed.
• Pour sauce over the chicken and bake at 350 degrees for about 35-40 minutes or until chicken breast are tender. (I usually cover for the first 15 minutes and then uncover.).
• During the last 5 minutes of cooking add the currants.
• Serve over steamed rice garnished with toasted slivered almonds.

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
• Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
• Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.

Steps:

• CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well.
• Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours.
• Preheat oven to 350 degrees.
• Remove chicken breasts from marinade and discard remaining marinade.
• Place the chicken in a baking dish.
• Roast for 8 to 10 minutes, basting with vegetable oil and pan drippings at least twice.
• When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm.
• Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through.
• Serve hot.
• MASALA SAUCE RECIPE: About half an hour before you finish marinating the chicken, start the masala sauce.
• Place tomatoes and green bell peppers in a saucepot.
• Add 2 cups water and bring to a boil.
• Boil for 20 minutes, or until the tomatoes are thoroughly cooked.
• While the tomatoes and peppers are cooking, cut the half inch piece of ginger into several smaller pieces and place in blender.
• Add garlic cloves and water and puree.
• When tomatoes and peppers are nearly done, reduce heat to medium, add 2 teaspoons of the ginger/garlic paste and cook for about 2 minutes.
• Reduce heat to low, stir in the garam masala and salt and cook 5 to 6 minutes, or until the liquid is the consistency of a thick puree.
• Remove pan from heat, strain and return sauce to the pot and bring to a boil.
• Reduce heat to low, stir in butter, cream and honey and simmer gently until ready to add the chicken and serve.