INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
TANDOORI CHICKEN BOWLS RECIPE
This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.
Provided by Anna Stockwell
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place racks in upper and lower thirds of oven; preheat to 450°F. Mix yogurt, tomato paste, paprika, coriander, and 2 tsp. salt in a medium bowl. Add chicken and toss to coat. Let sit at room temperature at least 10 minutes.
- Rub a rimmed baking sheet with 1 Tbsp. oil. Arrange chicken on sheet, making sure there's space around each piece.
- Toss squash, 1 Tbsp. oil, and 1 tsp. salt on another rimmed baking sheet and spread out into a single layer.
- Roast chicken on upper rack and squash on lower, tossing squash halfway through, until chicken is cooked through and starting to char in spots, and squash is fork-tender and golden brown around the edges, 15-17 minutes.
- Meanwhile, purée scallions, lime juice, ginger, 3 cups cilantro, 3 Tbsp. water, and remaining ¼ cup oil and remaining 2 tsp. salt in a blender until smooth.
- Divide rice among bowls. Top with sauce, chicken, squash, and cilantro leaves, if using. Alternatively, serve chicken, squash, rice, and sauce separately for any picky eaters at your table, or keep the sauce on the side entirely.
- Do Ahead: Chicken can be marinated 1 day ahead; cover and chill. Chicken and squash can be roasted and sauce can be made 2 days ahead; cover and chill separately. Reheat chicken and squash in a 300°F oven before serving.
INDIAN CILANTRO CHICKEN
Very nice Indian Recipe that Is from friends who recently moved to the US from India. Serve with Basmati rice, Naan, or Roti.
Provided by Trinityx55
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil 4 Chicken breast in large pan of water till cooked through.
- Chop Garlic & Onions into small pieces. Saute Onions and Garlic till a carmel brown. Do not burn.
- Add Dried Spices to Onions and Garlic.
- Puree Tomatoes and Green Chillies.
- Add to Sauteed Onions, Garlic & Spices.
- Add Chicken Breasts cut into bite size pieces to sauce.
- Add fresh Cilantro to sauce when ready to serve.
Nutrition Facts : Calories 399.5, Fat 24.4, SaturatedFat 4.7, Cholesterol 92.8, Sodium 688.4, Carbohydrate 12.9, Fiber 2.9, Sugar 6.6, Protein 32.8
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