GARAM MASALA CHICKEN
This is a wonderful light chicken dish. It adds a taste of exotic to an everyday meal. Quick and easy to make, and very tasty! I had it tonight and was wowed! This is the best light chicken dish I have ever had.
Provided by breezermom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
- Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 157.6 calories, Carbohydrate 7.6 g, Cholesterol 49.3 mg, Fat 4.9 g, Fiber 2.6 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 523.3 mg, Sugar 3.1 g
GARAM MASALA CHICKEN WITH ROASTED VEGETABLES
Provided by Aida Mollenkamp
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt. Place chicken in a large baking dish or plastic bag, loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the mixture underneath. Rub the remaining mixture inside the chicken cavity and over the skin. Tie the legs together with kitchen twine. Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours.
- Arrange the rack in the center of the oven and heat oven to 400 degrees F.
- Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes.
- When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper. Toss to coat. Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour. Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving.
GARAM MASALA CHICKEN
This is delicious! It is a low fat recipe, without the low fat taste. The exotic spices of garam masala make this dish excellent to serve at any time. I cut the chicken breasts up so that the meat can absorb the wonderful spices easier. This is fabulous!
Provided by breezermom
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet on medium-high heat. Cook chicken 3 minutes or until lightly browned. Turn chicken. Add green onions. Cook and stir onions 2 minutes longer.
- Stir in tomatoes, garlic salt and water. Sprinkle 1 1/2 teaspoons of the garam masala over chicken and vegetables. Bring to boil. Reduce heat,cover and simmer 10 minutes, stirring occasionally or until chicken and vegetables are tender.
- Stir remaining 1/2 teaspoon Garam Masala into skillet. Bring to a boil. Reduce heat. Cook 5 minutes longer, stirring occasionally.
Nutrition Facts : Calories 188.7, Fat 6.6, SaturatedFat 1.2, Cholesterol 75.5, Sodium 146, Carbohydrate 5.4, Fiber 1.7, Sugar 2.5, Protein 26.3
THE BEST CHICKEN TIKKA MASALA
Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Top the chicken and sauce with cilantro. Serve with rice and naan.
HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY
You've been itching for a change recently. You know, something to spice things up and throw a spanner into the monotony of routine. Enter: chicken tikka masala. Sure, it might take two days to throw together, but when you pair it with some fluffy steamed rice or buttery, garlic naan, it's well worth the wait. Don't believe us? Try it yourself!
Provided by Alvin Zhou
Categories Dinner
Time 1h42m
Yield 5 servings
Number Of Ingredients 27
Steps:
- Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
- Cover and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
- Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
- Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
- Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
- Enjoy!
Nutrition Facts : Calories 485 calories, Carbohydrate 19 grams, Fat 34 grams, Fiber 4 grams, Protein 34 grams, Sugar 10 grams
MASALA CHICKEN
Make and share this Masala Chicken recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grind the ingredients for the paste and keep aside.
- Heat oil in a non-stick wok.
- Once its hot, toss in the cinnamon, cardamom and cloves.
- Saute for 30 seconds.
- Add the onion and stir-fry until it turns golden brown.
- Add the chicken and fry for 5 minutes.
- Then, add the ground paste.
- Fry till the masala leaves the sides of the wok and the oil floats on top.
- Add salt and water.
- Cook the chicken until it is tender and the gravy thickens.
- Add the pepper and garam masala powders.
- Mix well and serve hot with naan or rotis or kulchas.
- Enjoy!
Nutrition Facts : Calories 424.6, Fat 29.9, SaturatedFat 7.5, Cholesterol 114.1, Sodium 115.9, Carbohydrate 8.8, Fiber 1.5, Sugar 3.9, Protein 29.8
CREAMY MASALA CHICKEN
A mild chicken curry with oodles of flavour
Provided by James Martin
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 13
Steps:
- Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
- Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
- Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
- Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.
Nutrition Facts : Calories 541 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.32 milligram of sodium
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