Indian Spiced Chicken Recipes

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INDIAN-SPICED CHICKEN

Want to try an easy Indian dinner recipe? Chicken thighs braised in a rich, spicy tomato sauce make for a hearty one-pot meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 13



Indian-Spiced Chicken image

Steps:

  • Heat a large skillet over high heat. Add 2 tablespoons vegetable oil.
  • Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed.
  • Remove chicken from pan and add onion, garlic, and ginger. Cut a slit into the chile lengthwise and add to pan. Saute the onion mixture until softened, about 3-5 minutes. Add spices and cook for 30 seconds.
  • Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until chicken is cooked through and sauce is thickened, about 30 minutes. Turn chicken occasionally throughout cooking.
  • When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.

2 tablespoons vegetable oil
12 boneless, skinless chicken thighs
Salt and pepper
Small onion, chopped
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and finely grated
1 small green chile
1 tablespoon cumin
1/4 teaspoon cayenne
2 tablespoons garam masala
1 28-ounce can pureed tomatoes
1/2 cup water
1/4 cup heavy cream

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



Indian Spiced Chicken image

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

2 teaspoons vegetable oil
3 cloves garlic, minced
1 tablespoon water
2 teaspoons paprika
1 teaspoon coriander
1 teaspoon ginger, ground
1/2 teaspoon cumin, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
4 skinless chicken breasts
4 lemon wedges

INDIAN-SPICED CHICKEN

Provided by Dave Lieberman

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17



Indian-Spiced Chicken image

Steps:

  • Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.
  • In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.

1 1/2 pounds boneless skinless chicken breasts
1 cup whole milk plain yogurt
3 large cloves garlic, pressed
1-inch piece ginger, grated
8 cardamom pods, cracked with the back of a chef's knife
1 tablespoon curry powder
1/2 teaspoon dried red chili flakes
2 teaspoons ground coriander
1 tablespoon sweet paprika
2 tablespoons honey
1 teaspoon salt
20 grinds black pepper
3 tablespoons vegetable oil
1 medium onion, cut into medium dice
3 tablespoons tomato paste
2 cups half-and-half
Basmati rice, for serving

SPICED INDIAN GRILLED CHICKEN

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 10



Spiced Indian Grilled Chicken image

Steps:

  • Combine the fenugreek, garam masala, sugar, garlic, cardamom, peppercorns, salt, yogurt, and tomato paste in a large bowl and mix well; set aside 1/4 cup of the marinade for basting. Add the chicken thighs and drums and coat well. Cover the bowl and let marinate in the fridge for 45 minutes to 4 hours.
  • When ready to cook, preheat a grill to medium-high. Remove the chicken pieces from the marinade and place on the hot grill. Basting regularly with the reserved marinade, cook until the chicken is done and juices run clear, about 35 to 40 minutes.

2 tablespoons dried fenugreek leaves
1 tablespoon garam masala
1/2 tablespoon brown sugar
1 clove garlic, crushed
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne peppercorns
Pinch salt
1 cup plain yogurt
2 tablespoons tomato paste
2 chicken legs, split into thighs and drums

INDIAN SPICE BOX CHICKEN

Serve this exquisitely flavoured chicken dish with mounds of fluffy rice

Provided by Roopa Gulati

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 12



Indian spice box chicken image

Steps:

  • Make the Chilli-ginger garnish (see right), before you start the chicken.
  • Cut down the length of the green chillies, then remove the seeds by scraping them out with a teaspoon. You may want to wear rubber gloves for this job - fiery seeds can give the fingers a real chilli sting. Cut off the stalk ends, chop the chillies into rough pieces and put them in a blender or food processor. Peel and roughly chop the garlic and add to the chillies. Do the same with the ginger.
  • Pick the leaves off the coriander and drop them into the blender as you go (reserve the stems for the garnish). Tip in the yogurt and blitz everything to a puree. This can take a few minutes and you may have to stop the blender a few times to scrape all the gunge down from the sides - a rubber spatula will make this job much easier.
  • Peel, halve and thinly slice the onions. Pull the skin off the chicken, using kitchen paper to help you get a good grip. Heat the oil in a saute pan over a medium heat until hot - when you drop in a spice seed or two it should sizzle. Toss in the fennel and cumin seeds and let them crackle and pop for 10-20 seconds, stirring all the time so they don't burn. They're ready when you get a lovely whiff of warm nuts. If the oil starts to smoke, remove pan from the heat.
  • Plop in the butter and let it melt, then throw in the sliced onions and turn the heat down a tad. Stir to mix the onions and spice seeds, then cook for about 10 minutes until the onions are meltingly soft and tinged golden brown. Give them a vigorous stir now and then, but don't stir them too often or they won't take on any colour.
  • Push the onions to one side of the pan, then add the chicken thighs, smooth side down. Increase the heat to between medium and high and fry the chicken until it's golden brown on both sides. This should take about 15-20 minutes and you will need to turn the pieces over halfway (a pair of tongs are good for this). Watch carefully in case the onions start to brown too much - if they do, pile them up on top of the chicken.
  • Stir in some of the yogurt mixture and cook until it disappears - repeat a dollop at a time. Whizz 150ml/¼ pint cold water in the blender to use the last bits of the mixture and add to the pan with a pinch of salt. Stir until bubbling, scraping up any crispy bits. Reduce the heat to its lowest and cover the pan tightly. Simmer for 30-35 minutes or until the chicken is tender when pierced, stirring and turning halfway and adding a splash of hot water if the sauce is too dry. Serve sprinkled with finely chopped coriander stems and a little chilli garnish (put the rest in a bowl on the table).

Nutrition Facts : Calories 706 calories, Fat 53 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.67 milligram of sodium

50g fat green mild chilli (about 3 large ones)
3large garlic cloves
5cm piece of fresh root ginger
a bunch of fresh coriander
200g carton of full-fat Greek yogurt
2medium onions
8medium bone-in chicken thighs (total weight about 800g-1kg/1lb 12oz-2lb 4oz)
2 tbsp groundnut or corn oil
2 tsp fennel seed
1 tsp cumin seeds
a good knob of butter
Chilli-ginger garnish , to serve (see below)

SPICY BAKED CHICKEN (FROM INDIA) -- MASALEDAR MURGHI

From Madhur Jaffrey's Indian Cooking. I've been vegetarian on and off, so I'm not sure if I've ever tried this, but my husband *loves* it. ***cayenne & paprika*** You can combine them in any amount you like, as long as you use a total of 1 1/2 tablespoons. (I usually just use a little bit of cayenne and a LOT of paprika, so the kids can eat it too.) I use chicken legs (because they are cheap) and the marinade covers about 10 legs.

Provided by mliss29

Categories     Chicken

Time 3h55m

Yield 4-6 serving(s)

Number Of Ingredients 10



Spicy Baked Chicken (From India) -- Masaledar Murghi image

Steps:

  • Combine cumin, paprika, cayenne, turmeric, black pepper, salt, garlic, and lemon juice in a bowl and mix.
  • Rub this mixture over the chicken pieces, including into flaps and along leg bones.
  • Place the pieces in a shallow baking dish, cover with plastic wrap, and set aside (I refrigerate) for at least 3 hours.
  • Preheat oven to 400F (200C) and brush the tops of the chicken pieces with oil.
  • Bake 20 minutes.
  • Turn the pieces over and bake another 25 minutes or until tender.
  • Baste the chicken with drippings 3 or 4 times.
  • If there is sauce remaining after baking (I say "if" because I've never done this part!), pour it into a small pot and boil until somewhat reduced.
  • Arrange chicken on a platter and pour the reduced sauce over them.

Nutrition Facts : Calories 636.7, Fat 47.5, SaturatedFat 11.9, Cholesterol 181.1, Sodium 1336.9, Carbohydrate 5.5, Fiber 1.5, Sugar 0.9, Protein 45.9

1 tablespoon cumin
1 tablespoon paprika
1 1/2 teaspoons cayenne (see note above!!!)
1 tablespoon turmeric
1 teaspoon fresh ground black pepper
2 teaspoons salt
2 -3 garlic cloves, pressed
6 tablespoons lemon juice
3 1/2 lbs chicken pieces
3 tablespoons vegetable oil

INDIAN SPICED CHICKEN AND SPINACH

I adopted this "saag" but haven't tried it yet. I feel passionate about Indian food and will try it soon and report back to headquarters. It looks like a nice, spicy saag as I like them. I would tend to saute the chicken in oil before adding to the other ingredients. Farmers cheese (paneer) could be substituted for the chicken as could lamb.

Provided by No MSG

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16



Indian Spiced Chicken and Spinach image

Steps:

  • In large frying pan, heat oil over medium-low heat.
  • Add onion and cook until starting to soften, about 3 minutes Add garlic and ginger and cook for 2 minutes.
  • Stir in cumin, coriander,,turmeric, paprika and 1 tsp of the salt.
  • Cook until spices are fragrant, about 1 minute.
  • Stir in jalapenos and tomatoes.
  • Add cream, cinnamon stick and water and stir well.
  • Add spinach.
  • Bring to a simmer.
  • Cover pan, reduce heat and simmer for 5 minutes.
  • Stir in chicken and remaining 1/2 tsp salt.
  • Cover and simmer until just done, about 10 minutes.
  • Remove cinnamon stick before serving.
  • Serve over basmati or regular white rice.

2 tablespoons vegetable oil
1 yellow onion, chopped
3 garlic cloves, chopped
1 tablespoon fresh ginger, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 teaspoons salt
2 fresh jalapeno peppers, seeds and ribs removed, minced
1/2 cup crushed tomatoes, drained
1/2 cup heavy cream
1 cinnamon stick
1 1/2 cups water
2 (10 ounce) packages frozen chopped spinach, thawed and excess liquid squeezed out
4 boneless skinless chicken breasts, cut into 3 or 4 pieces each (about 1 and 1/3 pound total)

INDIAN-SPICED ROAST CHICKEN

I just created this this last night and the entire family loved it! It's an easy to do Indian roast chicken that perfumes your entire house and tickles your palate.

Provided by Yen

Categories     Baked and Roasted Chicken

Time 5h50m

Yield 8

Number Of Ingredients 12



Indian-Spiced Roast Chicken image

Steps:

  • Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
  • Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 5.6 g, Cholesterol 85.4 mg, Fat 8.6 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 2.4 g, Sodium 104.6 mg, Sugar 4.3 g

1 (8 ounce) container plain yogurt
6 cloves garlic, grated
1 (1 inch) piece fresh ginger, grated
½ medium lemon, juiced
1 tablespoon honey
1 teaspoon ground coriander
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
1 drizzle olive oil
salt and ground black pepper to taste
1 (3 1/2) pound whole chicken

EASY INDIAN-SPICED BRAISED CHICKEN

A friend served this at her house one night and I loved it! I was thrilled when I tried it on my husband and he loved it too! It was terrific to find something new, easy and really different to add to our list of "the usuals". Boneless, skinless breast tenderloins would work well with this if you prefer that to dark meat. Try World Market or Penzeys.com if you have trouble finding the garam masala. The Uncle Ben's microwaveable Ready Rice is a GREAT shortcut and makes this dish easier to take to a potluck or to a friend. I do recommend going with the plain whole grain Ready Rice brown rice versus any of the other Uncle Ben's Ready Rice flavors because it contains much, much less salt.

Provided by nanpie

Categories     Chicken

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 14



Easy Indian-Spiced Braised Chicken image

Steps:

  • Preheat oven to 350.
  • Trim fat from thighs then cut meat into chunks.
  • Add all ingredients EXCEPT yogurt, cilantro, garam masala and rice to heavy, lidded 5-qt pot.
  • Stir well.
  • Cover; bake until chicken is tender, about 1-1/2 hours.
  • Remove from oven, stir in yogurt, cilantro and garam masala.
  • Serve over microwaved rice.

Nutrition Facts : Calories 263.3, Fat 8.1, SaturatedFat 2.4, Cholesterol 145.6, Sodium 376.9, Carbohydrate 10.7, Fiber 2.3, Sugar 6.3, Protein 36.4

1 1/2 lbs boneless skinless chicken thighs
1 medium onion, halved and thinly sliced
1 (14 1/2 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 tablespoon fresh grated gingerroot or 1 1/2 teaspoons ground ginger
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup plain yogurt
1/4 cup chopped fresh cilantro
1/2 teaspoon garam masala
2 (8 7/8 ounce) bags microwaveable Uncle Ben's Ready Rice (whole grain brown ready rice)

INDIAN-SPICED CHICKEN WITH BELL PEPPERS

I tore this out of Bon Appetit in 2004 and just ran across it tucked in a cookbook. I wanted to post so I wouldn't lose again. Original came from Indian Oven Restaurant in San Franciso.

Provided by TXOLDHAM

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15



Indian-Spiced Chicken With Bell Peppers image

Steps:

  • Heat oil in a large non-stick skillet over medium-high heat. Add ginger and garlic. Stir for 30 seconds.
  • Add all the bell peppers and onion and saute until golden, about 5 minutes.
  • Add chicken and all the spices to skillet and sprinkle with salt and pepper. Saute until chicken is cooked through, about 4 minutes. Transfer to a bowl.
  • Sprinkle with green onions. Garnish with lemon slices. Serve immediately.

Nutrition Facts : Calories 336.8, Fat 21.1, SaturatedFat 4.4, Cholesterol 72.6, Sodium 78.2, Carbohydrate 11.8, Fiber 2.5, Sugar 3.5, Protein 25.5

3 tablespoons vegetable oil
2 tablespoons fresh ginger, peeled and minced
4 large garlic cloves, minced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 medium red onion, thinly sliced
1 lb chicken breast, skinless, boneless, thinly sliced cross-wise
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon dry crushed red pepper
3 green onions, thinly sliced
lemon slice

INDIAN CHICKEN RUB

Chicken rub with Indian flavor. Serve with white rice or vegetables.

Provided by Armando Sepulveda-Sheffield

Categories     Side Dish     Sauces and Condiments Recipes

Time 16m

Yield 24

Number Of Ingredients 15



Indian Chicken Rub image

Steps:

  • Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

Nutrition Facts : Calories 13.2 calories, Carbohydrate 2.3 g, Fat 0.5 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 8.7 mg, Sugar 0.4 g

2 tablespoons smoked paprika
2 tablespoons chili powder
2 tablespoons curry powder
2 tablespoons ground cumin
2 tablespoons garlic powder, or more to taste
2 teaspoons ground turmeric
2 teaspoons ground cardamom
2 teaspoons ground coriander
2 teaspoons onion powder
1 teaspoon dry mustard
1 teaspoon fennel seeds
1 teaspoon garam masala, or more to taste
¼ teaspoon rubbed sage
salt and ground black pepper to taste
1 pinch ground ginger

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Method. Make the pink-pickled onions, as directed in the intro. Preheat the oven to 220°C/200°C Fan/425°F. Put the cut potatoes into a large, shallowish roasting tin (mine measures 37 x 34cm / 15 x 14in) and sprinkle with the spices, followed by the lime zest and juice, garlic, 2 teaspoons of salt and the water.
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MILK.ORG | INDIAN SPICED CHICKEN
Step 2. In an ovenproof baking dish, whisk together yogurt, garlic, ginger, garam masala, turmeric, cumin, and salt. Add chicken and stir to coat well. Let stand for 10 minutes or cover and refrigerate overnight.
From new.milk.org


INDIAN SPICE RUBBED CHICKEN THIGHS - CULINARY GINGER
Instructions. Preheat oven to 400°F/200°C. To a small bowl add all of the spices and salt, mix well. If the skin is wrapped to the under-side of the thigh, trim this off. Coat the thighs with the 2 teaspoons oil. Rub the spice rub onto the chicken thighs on all sides, lift the skin a little and put some under the skin, but be careful you don ...
From culinaryginger.com


MILK.ORG | INDIAN SPICED CHICKEN
Step 4. Meanwhile, in a large shallow saucepan, melt butter over medium heat. Cook onion for about 3 minutes or until softened. Add garlic and ginger; cook for 1 minute. Stir in garam masala, cumin, turmeric, and coriander for 30 seconds. Add tomatoes, salt, and cayenne, if using. Simmer gently for 15 minutes, stirring occasionally or until ...
From new.milk.org


INDIAN SPICE INSPIRED CHICKEN MARINADE - THE SIMPLE MAMMA
Ingredients. 2 tbs ground cumin seed ; 2 tsp ground coriander seed ; 1 tbsp garlic powder ; 1 tbs smoked paprika ; the juice of half a lemon- or anything acidic to help break down the meat if marinading for longer periods (white vinegar, red wine vinegar 2 …
From thesimplemamma.com


10 BEST SPICY FRIED CHICKEN INDIAN RECIPES | YUMMLY
Indian Classics - Chicken 65 (South Indian Style Spicy Fried Chicken) The Tiffin Box garlic, cornstarch, ginger, oil, salt, chilli powder, plain flour and 23 more Indian Buttered Chicken with Yogurt Flatbread Seconds
From yummly.com


INDIAN-SPICED CHICKEN AND CAULIFLOWER RECIPE - COUNTRY LIVING
Directions. In a 5- to 6-quart slow cooker, whisk together the tomatoes, tomato paste, ginger, curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken, cauliflower, onion and raisins to the slow cooker and stir to combine. Cook, covered, until the chicken is cooked through, 4 to 5 hours on high or 6 to 7 hours on low.
From countryliving.com


INDIAN SPICED CHICKEN | CANADIAN LIVING
Spice Mixture: 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.
From canadianliving.com


20+ INDIAN CHICKEN RECIPES - SPICE CRAVINGS
From authentic restaurant-style curries like butter chicken, chicken tikka masala, chicken korma, to homestyle chicken curry, to grilled classics like tandoori chicken, chicken seekh kebab, each of these Indian chicken dishes is bursting with flavor. Today I'm sharing a list of over 20 tried and trusted family favorites!
From spicecravings.com


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