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
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.
INDIAN-FLAVORED CHICKEN THIGHS
This is an Indian-flavored dish, which is different from normal Indian curried chicken recipes in that it doesn't contain yogurt. This is good with rice, beans, or lentils. I like to make dahl, an Indian lentil side dish with this.
Provided by Nathan Westlake
Categories Chicken Thighs
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Cut chicken thighs in half.
- Coat a large frying pan with cooking oil. Add chicken, onion, garlic, and ginger; cook over medium-high heat, stirring frequently, until onion is translucent and chicken is slightly seared on the outside, 5 to 10 minutes.
- Mix in green beans, honey, lemon juice, garam masala, salt, and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Stir in spinach and cook until wilted, about 2 minutes. Garnish with mint leaves and serve.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 20.7 g, Cholesterol 136.8 mg, Fat 18.7 g, Fiber 6 g, Protein 41.5 g, SaturatedFat 4.7 g, Sodium 436.5 mg, Sugar 8.9 g
INDIAN-SPICED CHICKEN
Provided by Dave Lieberman
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 17
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.
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
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
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
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
SPICY INDIAN CHICKEN
Provided by Robert Farrar Capon
Categories dinner, main course
Time 3h50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine cumin seeds, paprika, cayenne pepper, turmeric, pepper, salt, garlic and lemon juice and mix into a paste.
- Rub chicken pieces with the paste until well coated and allow to stand, covered with plastic wrap, for three hours or longer.
- Preheat oven to 400 degrees. Arrange the chicken pieces in a baking pan, brush with the oil and bake 20 minutes. Turn the pieces over and bake 20 to 25 minutes more, basting occasionally.
- Remove chicken pieces to a warm serving platter. Add water, if necessary, to the baking pan and stir over a high heat until the sauce is somewhat reduced. Pour sauce over chicken and serve with rice pilaf.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 4 grams, Sodium 271 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY ROASTED EAST INDIAN-STYLE CHICKEN THIGHS
From the cookbook My Berlin Kitchen: A Love Story by Luisa Weiss by way of Mark Bittman...Serve over basmati rice or couscous. To tone down the spiciness use less fresh ginger and/or use less jalapeno (substitute with a little bit of green jalapeno sauce-Tabasco brand for example).
Provided by COOKGIRl
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 417.4, Fat 29, SaturatedFat 8.1, Cholesterol 157.9, Sodium 499.1, Carbohydrate 4.8, Fiber 1.2, Sugar 1.5, Protein 33.4
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
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
SPICE-RUBBED CHICKEN THIGHS
For our must-have meal, we roast chicken using bone-in, skin-on thighs. This version without skin and bones has a zesty rub of turmeric, paprika and chili powder. -Bill Staley, Monroeville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.
Nutrition Facts : Calories 169 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 460mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
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