THE BEST BUTTER CHICKEN
Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. He created a mild tomato curry spiced with cinnamon, cardamom and cloves and finished with butter. It was an instant classic that we love to serve alongside basmati rice and plenty of naan to soak up the fragrant sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned 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 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, 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 garam masala and chili powder 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 to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. 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. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, arrange 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.
- Stir in the cilantro. Serve with rice and naan alongside.
INDIAN CHILI CHICKEN
A simple yet delicious Indian chicken dish taught to me by a good friend. Works best if you have a wok. Serve with steamed or sticky rice and your choice of naan. (Start cooking the rice when you start the first step.) You can add an extra presentation flair by slicing the peppers at an angle.
Provided by Into the Fire
Categories Chicken Breast
Time 45m
Yield 6 plates, 6 serving(s)
Number Of Ingredients 11
Steps:
- Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat.
- Cut chicken breast fillets into bite-sized pieces.
- Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl.
- Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside.
- Add about 1/4 cup of vegetable oil to the wok and heat on medium-high.
- Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil.
- By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel.
- The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two.
- Serve with rice and naan and top with cilantro. Yumm!
CHARRED CHICKEN WITH SWEET POTATOES AND ORANGES
Blood oranges are charred in the same pan as tender, crispy chicken thighs and served with vitamin-rich sweet potatoes and a chickpea, olive, and feta salad in this Mediterranean-inspired recipe.
Provided by Nate Appleman
Categories Bon Appétit Chicken Roast Sweet Potato/Yam Chickpea Feta Orange Healthy Rosemary Olive Lemon Juice Dinner Winter Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Place chicken in a large bowl and season with salt. Add garlic, 2 Tbsp. lemon juice, and 2 Tbsp. oil and toss to combine. Let sit at room temperature at least 30 minutes or cover and chill up to 12 hours. Remove chicken from marinade, draining off any excess; discard marinade. Set chicken aside.
- Prick sweet potato all over with a fork and roast on a small foil-lined rimmed baking sheet until tender, about 1 hour. Let sit until cool enough to handle.
- Once potato comes out of the oven, start cooking the chicken. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chicken, skin side down, until skin is very brown (it should get very dark; as long as you don't smell it outright burning it will be all the better with some char), about 5 minutes. Transfer to oven and roast, keeping skin side down, until cooked through, 18-22 minutes. About 1 minute before removing chicken from oven, toss rosemary sprigs into skillet. Place chicken, skin side up, on a plate along with rosemary sprigs. Set skillet over medium-high. Cook orange slices just until golden and slightly softened, about 30 seconds per side. Transfer to plate with chicken.
- Toss chickpeas, olives, and feta with remaining 2 Tbsp. oil and remaining 1 Tbsp. lemon juice in a large bowl; season chickpea salad with salt.
- Tear open sweet potato and arrange big sections of flesh on a large platter. Place chicken, along with any accumulated juices, around sweet potato, then top with orange slices, chickpea salad, and rosemary leaves. Squeeze orange wedges over everything when at the table.
INDIAN SPICED CHICKEN
Make and share this Indian Spiced Chicken recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper.
- Spoon 1 tbsp (15 mL) into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for 1 hour.
- (Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes.) Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
- Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often, for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced.
- Serve with lemon wedges.
Nutrition Facts : Calories 302.5, Fat 8.7, SaturatedFat 1.7, Cholesterol 151, Sodium 275.9, Carbohydrate 3, Fiber 0.8, Sugar 0.5, Protein 50.6
More about "indian charred chicken recipes"
36 BEST INDIAN FOODS & RECIPES | POPULAR INDIAN CUISINE ...
From foodnetwork.com
Author By
INDIAN CHARRED CHICKEN -... - PRIMAL PERSONAL TRAINING
From facebook.com
CHARRED, 244 JAMES ST N, HAMILTON CENTRAL HAMILTON
From charredchicken.foodpages.ca
OUR BEST INDIAN RECIPES | COOKING LIGHT
From cookinglight.com
INDIAN BUTTER CHICKEN - AHEAD OF THYME
From aheadofthyme.com
CHARRED CHICKEN - THE IRISH TIMES
From irishtimes.com
12 OF THE BEST INDIAN FOODS YOU NEED TO TRY | THETRAVEL
From thetravel.com
WHAT’S THE DIFFERENCE BETWEEN BLACKENED AND CHARRED? | KITCHN
From thekitchn.com
CHARRED CHICKEN – SOBRA COMFORT FOOD
From sobracomfortfood.com
FUNNY POST: INDIAN CHARRED CHICKEN
From crazyandfunnypost.blogspot.com
INDIAN CHARRED CHICKEN RECIPE - WEBETUTORIAL
From webetutorial.com
CHARRED CHICKEN CUTLETS WITH KAMPOT PEPPER RECIPE | GOOD FOOD
From goodfood.com.au
CHARRED CHICKEN | KNOW ALL ABOUT CHARRED CHICKEN AT NDTV FOOD
From food.ndtv.com
INDIAN CHARRED CHICKEN ON BAKESPACE.COM
From bakespace.com
POPULAR INDIAN CHICKEN DISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
INDIAN CHICKEN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
HOME - CHICKEN INDIA
From chickenindia.org
CHICKEN TIKKA MASALA - BELLY FULL
From bellyfull.net
HOME - CHACHA'S TANDOOR & GRILL
From chachas.ca
INDIAN-STYLE GRILLED CHICKEN BREASTS - READER'S DIGEST CANADA
From readersdigest.ca
A BEGINNER'S GUIDE TO INDIAN RESTAURANT MENUS - THE TAKEOUT
From thetakeout.com
MEX-INDIAN TACOS - THE PERFECT SUMMER CUISINE COMBINATION ...
From itv.com
QUICK AND EASY CHARRED LEMON CHICKEN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
MADHUR JAFFREY'S CHICKEN TIKKA MASALA | AUTUMN FOOD AND ...
From theguardian.com
HERE’S A LIP-SMACKING RECIPE OF BUTTER CHICKEN TO SOLVE ...
From indianexpress.com
INDIAN CHICKEN RECIPES - INDIAN FOOD FOREVER
From indianfoodforever.com
IFOOD.TV
From ifood.tv
HOW BUTTER CHICKEN ROTI BECAME A TORONTO CLASSIC | THE STAR
From thestar.com
INDIAN FOOD: THE FIVE HEALTHIEST DISHES AND NINE TO AVOID
From webmd.com
31 BEST INDIAN CHICKEN RECIPES | EASY CHICKEN ... - NDTV FOOD
From food.ndtv.com
INDIAN FRIED CHICKEN (MASALA FRIED CHICKEN) - WENT HERE 8 THIS
From wenthere8this.com
INDIAN CHARRED CHICKEN RECIPE BY DIET.CHEF | IFOOD.TV
From ifood.tv
CHARRED
From charred.ca
INDIAN - PBS FOOD ARCHIVE FOR
From pbs.org
AUTHENTIC INDIAN BUTTER CHICKEN RECIPE: HOW TO MAKE …
From masterclass.com
CHARRED LEMON CHICKEN PICCATA DIET FOOD FITNESS HEALTHY ...
From youtube.com
LA CHARRED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
INDIAN – BURNT
From burntfood.com
MENU — CHARRED
From charred.ca
#30-minutes-or-less #time-to-make #preparation #healthy #dietary #low-sodium #low-saturated-fat #high-protein #low-carb #high-in-something #low-in-something
You'll also love